Pistachio Raisin Kheer

Name: Pistachio Raisin Kheer
Total time: 80 min
Yield: 2
Ingredients: 1 l whole milk; 3 tbsp basmati rice (soaked 20 min, drained, grains bruised); 5 tbsp sugar; 4 unit cardamom (green pods, seeds crushed); 1 pinch saffron (threads); 2 tbsp almonds (slivered); 1 tsp ghee; 2 tbsp pistachios (slivered); 1 tbsp raisins

Sweet & Morning · South Asian

A variant of Kheer — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.

9 ingredients · 80 minutes · 2 servings

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Contains dairy, tree nut

Restrictions

Containsdairy · tree nutIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 l	whole milk
3 tbsp	basmati rice (soaked 20 min, drained, grains bruised)
5 tbsp	sugar
4 unit	cardamom (green pods, seeds crushed)
1 pinch	saffron (threads)
2 tbsp	almonds (slivered)
1 tsp	ghee
2 tbsp	pistachios (slivered)
1 tbsp	raisins

Optional

Not counted above. The dish works without them.

1 pinch

salt

Steps

rest20 min
cold water, then drain
basmati soaked until the grains go chalky-white, then drained and crushed lightly between the fingers — the fractures are deliberate, they are how the starch gets out of the grain and into the milk
infuse10 min
2 tbsp milk, warm not hot
saffron threads bruised into a spoonful of the warm milk; saffron's colour and aroma are water-soluble and need soaking time, thrown in dry at the end it just floats
boil6 min
medium-high, ghee-smeared pan
milk brought up in a heavy pan wiped with ghee first — the fat film keeps lactose and casein from welding to the metal, which is the difference between kheer and a scorched pan
simmer50 min
low, uncovered, stirring every few minutes
+ drained rice, at a lazy simmer that never climbs to a rolling boil. Scrape the bottom and push the skin that forms on the sides back into the pot each time you stir: those reduced milk solids are the flavour of kheer, and left on the wall they dry and then burn
reduce10 min
low, stirring near-constantly
continue until the volume is down by about half and the milk coats a spoon — the rice has collapsed and its starch, not any cream, is doing the thickening. It thickens again hard on cooling, so pull it looser than you want to eat it
mix5 min
low
+ sugar + crushed cardamom + saffron milk + almonds, only now: sugar added earlier draws water out of the swelling starch granules and the rice stops softening, leaving chalky grains in a sweet soup
rest15 min
off heat, uncovered
Let the kheer stand off the heat, stirring once or twice to discourage a tough skin. Divide the full listed pistachios and raisins over the portions, served warm or chilled.