Kheer or Phirni as its known in the North Western states of India is a rice pudding made with milk and rice.I remember having made this a few years ago right off a television show. I haven’t had the chance to make it for a long time, but when I had to finish the 1/2 condensed milk tin sitting in the fridge I knew I will go for this. This is a delicious sweet and ticks all the boxes. Makes a great desert. Rich. Creamy. Delicious. I have opted to use pistachios in this but you could add Badam/Almonds too. Not too many ingredients, but flavours of the elaichi/cardamom and the pista compliment each other.
Cup measure Used : 160 ml
Rice : 1/2 cup about 75 gms , Basmati rice
Milk : 500 gm , Full cream or Skimmed milk
Sweetened Condensed milk : 200 gms (1/2 tin Nestle Condensed milk)
Pistachio : 15
Water : 200 ml
Cardamom : 1/2 tsp powdered
Boil the milk and keep aside
Soak the Basmati rice for about 1 hour
Remove 2 tablespoon and pulse it in the mixer so its broken and not a paste.
Now heat a pan big enough to hold the milk and the rice
Measure about 300ml diluted milk (200 ml water + 100 ml milk)
Now, when its heat up add the soaked Basmati. Let it cook. Stir so as not to burn the bottom. Keep it on low heat. Let it cook till 3/4th Done.
Once cooked add the ground rice mixture.
Simmer till the rice is completely cooked.
Now add about 250 ml milk. Cook till it comes to a boil again.
Now, add the Cardamom powder. Give a gentle mix.
Add the condensed milk. Stir till it gets dissolved.
Finally add the chopped pistachios and cook for a further 3-4 minutes.
Turn off heat. Serve Chill or hot.
The Kheer tends to thicken a bit, add milk as required. I used up almost 450ml milk.