Kheer is the most basic dessert every house would make for occasions. I upgraded the experience of Kheer by adding gulkand and rose water to give it a more refreshing touch! This traditional Indian Rice Pudding made with whole milk, basmati, nuts, cardamom, Gulkand and sugar is slow cooked to perfection making a rich, creamy and delicious Gulkand Kheer. This is a one pot slow cook recipe with hand full ingredients! Don’t forget to tag me @foodstoriesbytwisha
Soak rice in water for 15-20 minutes.
While the rice is soaking, in a large heavy bottom pan take full fat milk.
On low to medium heat bring milk to a boil. Keep stirring occasionally to prevent milk from sticking to the bottom of the pan.
Once milk comes to a boil add rice to the boiling milk. Mix everything.
Simmer and cook rice on low flame. Keep stirring.
Cook the rice till they are 80% cooked. Keep stirring at regular intervals.
Then add cardamom powder, gulkand, rose water, rose syrup and sugar.
Keep on simmering milk till rice is cooked completely.
Lastly add chopped nuts and mix.
At this point you will see the rice is cooked and milk has thickened and you Kheer is ready!
Serve warm or cool in refrigerator and enjoy!
1. Adjust quantity for sugar accordingly to your liking.
2. I did not want my kegerator to be pink in color, but you can add more rose syrup to get pink color.
