My mama’s Eid Kheer

Cardamom-infused, carmalised milk and rice, Kheer is a classic Pakistani dessert and one of many versions that exist across South Asia. In fact, nearly every culture has a take on a rice pudding. It’s comforting to know how so many of us soothe our souls through rice and milk and something sweet.

The recipe traditionally calls for blue top dairy milk but I think coconut milk adds that lovely tropical flavour! Plus now, it’s vegan.

Ingredients

4L coconut milk
4 cardamom pods, crushed (do not lose the seeds!)
A pinch of saffron or a splash of kewra
2 cups basmati rice
1 cup caster sugar
50g coconut cream
25g flaked almonds
25g flaked pistachios
50g flaked coconut

Method

In a large saucepan, bring the milk to a rapid boil with the crushed cardamom and saffron. Once boiled, reduce the heat to a gentle simmer. You need a saucepan with a thick base to prevent the milk from burning. My mum places a tawa under the saucepan to further manage the heat. Do not let the milk scald and boil over, so keep an eye on it. The best thing to do is loiter in the kitchen with another task, stirring the milk regularly to lower the liquid heat. 

You want the milk to reduce by a third.

Meanwhile, toast the rice in a separate saucepan on medium heat. The dry grains should release a subtle nutty smell but be careful not to brown them. 

Add 3 cups of water and parboil the rice. This should take 5-7 minutes. Test the rice by taking one or two grains out with a spoon: break them with your fingers, the centre should still be firm and white.

Pour the starchy water and rice, along with the sugar into the milk. Continue to simmer, stirring regularly, until the kheer has thickened. I can’t tell exactly how long this will take, this is all about patience. Give it an hour or so. You’ll know the consistency is right if you run your finger along the back of the spoon and it takes a good second to come together. 

Turn off the heat. 

The kheer will thicken and the sweetness will develop as it cools. You can add more sugar if you like, this is really about personal preference. 

Add the coconut cream. I usually cut a ¼ chunk of the solid coconut cream block, avoiding the yellow oil bit, and throw it in whole. It will gently melt down in the heat of the kheer. Add the dried fruit and stir in. Some people add kishmish (raisins!) but my mum and I are not fans. 

Add a splash of kewra right at the end if you didn’t have saffron to start with. 

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