I love this recipe! I had Kheer for the first time yesterday at an Indian restaurant. I liked it so much that I immediately came home and started looking for a recipe. I used this recipe and it was just as delicious as what I had at the restaurant. I made it almost exactly like the recipe except for just a couple of minor changes. For example, I only had cardamom seeds in my pantry, so I crushed these and added approximately 1/2 of a teaspoon in place of the cardamom pods. This worked out very well and gives it a delicious flavor. The rose water is a very nice and subtle addition, but I'm sure the Kheer would still be delicious if you don't have any on hand. I noticed that a previous reviewer thought that it needed more rice, but I think this is probably the correct amount. The one that I had at the restaurant didn't even have this much rice in it. It was almost soupy enough to drink, which I presume is the way it is supposed to be. Since I was somewhat rushed, I didn't take time to soak the rice, but just rinsed it a few times in cold water. That seemed to be sufficient and I don't think it made much of a difference. I cooked mine uncovered as I was afraid that it would boil over and I couldn't watch it the whole time. I just kept it on a low simmer and stirred it now and then. This is a very sweet dessert and you can safely reduce the sugar just a tad if you prefer. I used sliced almonds which had been toasted lightly. This is good warm, but is even better after
Was this review helpful?
36 users found this review helpful
I love this recipe! I had Kheer for the first time yesterday at an Indian restaurant. I liked...