Kheer , also called payasam is one of the oldest desserts in the world having been made in India & nearby cultures for more than 2000 years. It is made from slow cooked rice , milk , sugar & flavoured with saffron , cardamom , raisins & various mixed nuts. It is very similar to western rice pudding.
Recipe credit: Umme ~ Hamza
- 1 cup rice (soaked for few hours)
- 1 cup sago (soaked for few hours)
- 4 pints full fat milk
- 300ml cream
- 2 x 397g condensed milk
- Few strands of saffron (optional)
- Sugar to taste
- 1 tsp cardamom powder
- Mixed nuts to garnish (optional)
- Recite Bismillah.
- In a pot bring the milk, cardamom powder & rice to a boil on high heat.
- The allow to simmer on low heat till rice is full cooked.
- Add the sago & cook till thick or desired consistency. Don’t let it become to thick as it will thicken even more once cooled.
- Keep stirring after a few minutes so it doesn’t stick to the bottom of the pot.
- Add the remaining ingredients & cook for a few minutes.
- Turn off heat & allow to cool completely.
- The kheer will have thickened. If the kheer is too thick then just add in a splash of milk & sugar till desired consistency & sweetness!
- Garnish with mixed nuts.
- Can be served warmed or chilled. Enjoy!