PREP TIME: 5 Mins for chopping nuts + Almonds soaking time 5 hours
COOKING TIME: 30 Minutes
Almonds – ¼ cup or 30 soaked almonds (soak almonds for 5 hours or overnight)
Whole Milk – 1.25 liters
Sugar – ½ cup
Saffron – 15 strands
Chopped pistachios – 2 teaspoons
Chopped Almonds – 2 teaspoons
Salt – 1 pinch
STEP 1: Boil the milk in a heavy bottom saucepan in low heat until it reduces to ½ the quantity. Keep stirring often so the milk doesn’t get burnt. This took about 25 minutes.
STEP 2: Peel the soaked almonds, add 2 tablespoons of the boiled milk and grind to a fine paste.
STEP 3: Add in the almond paste to the milk and mix well.
STEP 4: Now add sugar and saffron strands and cook for 5 more minutes. Add a pinch of salt and turn off the heat. Add very finely chopped/crushed pistachios and almonds.
STEP 5: Let the kheer cool down completely and refrigerate for at least 2 hours. (This can be served warm but the kheer tastes better when served cold😉)
STEP 6: Garnish with slivered almonds and pistachios on the top before serving.
TIP: Add cardamom powder to the mixture if you enjoy cardamom flavor.