A luscious Indian rice pudding loaded with dry fruits and sweet golden raisins.
🧂 Ingredients (Serves 3–4)
1/4 cup basmati rice, soaked for 30 mins
1 litre full cream milk
1/4 cup sugar (adjust to taste)
10–12 cashews
10–12 almonds, sliced
8–10 pistachios, sliced
2 tbsp kishmish (golden raisins)
4–5 dates, chopped (optional for added richness)
4–5 green cardamom pods or 1/2 tsp cardamom powder
1 tbsp ghee
A few strands of saffron soaked in 1 tbsp warm milk (optional)
1 tsp rose water or kewra essence (optional, for aroma)
🍳 Instructions
Step 1: Prep the Dry Fruits
Heat ghee in a pan.
Lightly roast cashews, almonds, pistachios, and kishmish until golden. Set aside.
Step 2: Cook the Rice
In a heavy-bottomed pan, bring milk to a boil.
Drain the soaked rice and add to the boiling milk.
Simmer on low, stirring frequently, until rice is soft and milk is reduced (about 30–40 minutes).
Step 3: Add Flavor & Sweetness
Add sugar, saffron milk, and cardamom powder (or crushed pods).
Mix in the roasted dry fruits and kishmish, reserving some for garnish.
Cook for another 5–7 minutes, stirring occasionally until thick and creamy.
Step 4: Finish & Garnish
Turn off heat and stir in rose water or kewra essence (optional).
Serve warm or chilled, garnished with reserved dry fruits and raisins.
📝 Tips & Variations:
Use condensed milk for an even creamier texture (reduce sugar accordingly).
Add grated coconut or makhana for extra texture.
Make it vegan by using almond or coconut milk and skipping ghee.
🌿 Welza Twist:
Use Welza Kishmish, Green Cardamom, and premium whole almonds and cashews to bring unmatched richness and purity to your kheer.
Share:
🍚 Kishmish Pulao (Sweet Raisin Pilaf)