An age-old question. A constant dilemma in most households. An insistent doubt on your constitution. Full-fat milk is too heavy but without it, you cannot make thick kheer. Yes, it can make you sick but the prize is delicious kheer. Surely, there must be a recipe that covers it all? Is it even possible to make kheer with low-fat milk?
The surprising answer is, yes. And the secret is milk powder!
Rinse the basmati rice multiple times until the water runs clear.
Soak the rice in enough water for 15-20 minutes.
Heat water in a small pan and turn it off when it boils. Add the almonds to blanch them. Soak for 30 minutes. Then peel it and slice it. Alternatively, you can buy blanched almonds from the store and slice them at home.
As the rice soaks, add milk to a heavy saucepan. Stir the milk in intervals on medium-low heat. Let it come to a boil.
Take 1 tbsp of milk from the pan in a small bowl. Let this milk cool a little and add the saffron strands to it. Keep aside.
After the milk boils, drain the rice and add it to the pan. Mix thoroughly.
Simmer the rice on low heat. Leave it uncovered.
Half-cook the rice grains—until they are 50% done.
Now, add the sugar. You can increase or reduce the amount according to your preference.
Continue cooking the rice. Stir in intervals until it’s completely done.
Add the green cardamom powder, almonds, cashews and pistachios. Mix well.
Now, add the saffron-infused milk.
At this stage, add the milk powder and mix well. Make sure there are no lumps.
Keep cooking the kheer on a low flame until it thickens and the rice grains are 100% done.
Turn the heat off and let it cool. The kheer will thicken some more as it cools.
Lastly, add the raisins. At this step, you can add 1 tbsp of kewra water or rose water to the kheer.
Serve it hot or cold!
