Indian Milk Pudding

Makes about eight 5 oz servings.

This recipe is from Neela Paniz’ book The Bombay Cafe. The dish is one of India’s favorite desserts. The traditional recipe calls for nuts and raisins but we often use it with freshly cut fruit, like the stone fruit that is in season now. Kheer is not as thick as American rice milk and is most often eaten warm in India. We love our cold!

1/2 gallon milk (we use whole)
8 green cardamom pods
2 1/2 Tbsp basmati rice
2 Tbsp sugar
1/4 tsp salt
1 Tbsp almonds or pistachios (optional)
1/4 cup raisins (optional)
1/2 tsp freshly ground cardamom seeds

Wash and soak rice for at least 20 minutes.
Split open cardamom pods.
Rinse a large saucepan with water, pour milk into it along with the cardamom pods and bring to a full boil over medium-high heat.
Reduce heat to medium, add drained rice and stir well. Continue to cook on low heat stirring oven to mix the boiling milk and scraping down the sides until the pudding has cooked down by about 1/3. This will likely take about 1 hour to 1 hour and 15 minutes.
Add the sugar for sweetness, the almonds and raisins, if using, and continue to cook for another 5 minutes until the sugar has completely dissolved and the almonds have softened up.
Pour into a serving bowl, remove the cardamom pods, sprinkle with freshly ground cardamom and cool by placing bowl into an ice bath. Stir often while cooling to mix in the ski that will form on the surface.
The pudding can be served warm or cold.

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