Kheer with cardamom and rose water
This is a typical South Asian dessert. It is flavoured with cardamom and rose water. The sultanas and almonds add extra texture.
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Loading... Ingredients
- 125 ml (1/2 cup) Spekko Saman White Rice
- 2/3 cup water
- 1 ½ L full cream milk
- ¾ cup white sugar
- 2 cardamom pods
- 15 ml (1 tbsp) rose water
- 25 ml (1 ½ tbsp) blanched almonds, sliced
- 1/3 cup sultanas
- 1/3 cup fresh cream
- 15 ml (1 tbsp) butter
- ¼ tsp nutmeg
- edible gold leaf or dust for garnishing
Method
- Soak rice in water for 30 minutes. Wash and drain.
- Combine rice and 2/3 cup water. Bring to boil. Simmer until rice is soft and water absorbed.
- Heat milk in a saucepan, add the cooked rice and simmer on very low heat for approximately 25 – 30 minutes.
- Keep stirring to prevent the bottom from sticking and burning.
- Remove from the heat and add the sugar.
- Mix well, then stir in the rose water, crushed cardamoms, almonds, sultanas, fresh cream, butter and nutmeg.
- Ladle into small dessert dishes and place in fridge to chill.
- Garnish with gold leaf or dust just before serving.