Cardamom Milk Kheer with Toasted Pistachios

Slow-simmered basmati melts into creamy milk kheer, scented with green cardamom, saffron, and rose water, then finished with toasted pistachios. It echoes the sealed ghee jars and dawn matbakh of Fatehpur Sikri, as this chapter remembers from Abu’l-Fazl’s Ain-i-Akbari.

Serves 4

Estimate for one serving

• 405 cal
• 7.2g protein
• 22.5g carbs
• 4.7g fat
• 1g fiber

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Ingredients

• 1/3 cup basmati rice
• 6 cups whole milk
• 1/2 cup sugar
• 8 green cardamom pods
• 2 tbsp ghee
• 1/3 cup pistachios
• pinch saffron threads
• 1 tsp rose water
• 1/4 tsp salt

Instructions

1. 1Rinse basmati rice until water is clear. Soak in cold water for 20 minutes then drain.
2. 2In a heavy pot bring milk to a gentle boil. Add drained rice, crushed cardamom pods, saffron, and salt. Simmer on low, stirring often, for 40 minutes until rice is very soft and milk has thickened.
3. 3Stir in sugar and rose water. Continue cooking 5-7 minutes until kheer reaches a creamy pudding consistency. Remove from heat.
4. 4Heat ghee in a small pan and toast chopped pistachios until fragrant and lightly golden. Spoon warm kheer into bowls and top with toasted pistachios.