KHEER OR RICE PUDDING

Kheer is best made with broken basmati rice. If using regular basmati rice, then lightly crush it using a mortar and pestle after soaking it.

½ cup basmati rice, preferably broken

2 litres milk

1½ cup sugar or to taste

Few strands of saffron (optional), soaked in 1 tbsp of warm milk

½ tsp kewra water (available in Indian stores) 4-6 green cardamom pods, crushed Edible silver leaf (optional)

10-12 almonds, peeled and finely sliced (optional)

10-12 pistachios, finely sliced (optional)

Soak rice for 35 to 45 minutes. Meanwhile, bring the milk to the boil and then lower the flame to the minimum. Now add the rice and continue cooking uncovered for almost an hour till the milk reduces to less than half.

Keep stirring so that no lumps are formed. After the rice is completely cooked, add sugar and keep stirring till you have the right consistency. If you wish to use saffron, add it now.

Add kewra water and crushed cardamom just before turning off the flame. Pour kheer into a serving bowl or in clay bowls and leave to set. Garnish with silver leaf, and slivers of almond and pistachio.

Jasmine & Jinns: Memories and Recipes of My Delhi (Harper-Collins Publishers India) is available online. The paperback version of the book will be released on Februrary 27.