Lupin Free Kheer
Few desserts are as deeply comforting as this slow-simmered Indian rice pudding, where whole milk gradually transforms into something rich, fragrant, and almost impossibly creamy. Basmati rice breaks down gently over the heat, thickening the milk into a luscious base that carries the warmth of cardamom and the floral depth of saffron beautifully. A quick toast of cashews and almonds in butter adds a golden, nutty crunch that plays perfectly against the silky pudding, while golden raisins plump up and bring little bursts of sweetness throughout. A finishing splash of rose water lifts the whole thing into something that feels genuinely special. Lupin — a legume sometimes used as a flour or filler in packaged sweets and dessert mixes — has no place here, since every ingredient is straightforward and easy to verify. This one works equally well warm from the pot, cooled to room temperature, or chilled overnight, making it as practical as it is impressive. Scatter a few pistachios on top before serving and it looks like something you'd find at a celebration table.
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Learn more →Ingredients
6 servings
- 5 cups whole milk
- ¼ cup basmati rice, rinsed
- ⅓ cup sugar
- ¼ tsp ground cardamom
- 1 pinch saffron threads
- 1 tbsp unsalted butter
- 2 tbsp raw cashews, roughly chopped
- 2 tbsp raw almonds, slivered or roughly chopped
- 2 tbsp golden raisins
- 1 tsp rose water
For serving
- 1 tbsp pistachios, roughly chopped (optional)
Instructions
- 1
Combine the milk and rinsed basmati rice in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, stirring frequently to prevent the milk from scorching on the bottom.
- 2
Reduce the heat to medium-low and cook, stirring every 2–3 minutes and scraping the bottom and sides of the pan, until the milk has reduced by roughly half and the rice is completely soft and the mixture is thick enough to coat the back of a spoon, about 35–40 minutes.
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