Ingredients
Dairy
- 1 litre Whole Milk
- 1 litre Half and half
Bakery
- 3 Plain Croissants
- 5 Tea Rusks (Papay, not cake rusks)
Spices and Flavorings
- 6 Cardamoms (seeds removed and lightly crushed or 1 tsp cardamom powder)
- 1 pinch Saffron
Sweetener
- 1 cup Sugar
Nuts
- ¼ cup Minced pistachios
- ¼ cup Minced blanched almonds
Instructions
- Heat dairy mixture: In a large heavy-bottomed pot (avoid nonstick), heat the whole milk and half-and-half over medium heat until the mixture comes to a boil.
- Add breads: Tear the croissants and tea rusks into small pieces and add them into the boiling milk mixture.
- Simmer breads: Reduce the heat and simmer until the breads become soft, about 5-6 minutes.
- Blend mixture: Using a handheld immersion blender or a regular blender, puree the mixture until smooth.
- Return to pot and add flavorings: If using a regular blender, pour the puree back into the pot. Add cardamom, saffron, sugar, and half of the minced nuts.
- Cook to thicken: Simmer on low heat, stirring frequently. The mixture will darken and thicken, eventually bubbling slightly—place a wooden spoon in the pot to prevent boiling over.
- Reduce volume: Continue cooking until the mixture thickens and reduces by about 40%, which usually takes 20 to 30 minutes depending on your pot.
- Serve: Pour the kheer into serving glasses or bowls, allow to cool, and scatter the remaining nuts on top just before serving.
Notes
- Use a heavy-bottomed pot to prevent scorching and ensure even cooking.
- Tearing breads into small pieces helps them soften and blend better.
- The wooden spoon trick prevents the kheer from bubbling over while simmering.
- The kheer thickens significantly as it cooks, so patience is key for the perfect consistency.
- Serve chilled or at room temperature as preferred.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
