@suniaskitchen: Caramel Kheer Celebrate tradition with a luxurious twist! This Caramel Kheer takes classic rice pudding to a whole new level — rich, velvety, and swirled with luscious golden caramel. One spoon and you’re in dessert heaven!” Ingredients: For the Kheer: • Rice: 1 cup • Milk: 1.5 litres • Sugar: 1.5 cups • Cardamom pods: 4–5, crushed • Double cream: 1/2 cup (optional but adds richness) For the Nuts (optional): • Cashews: 2 tbsp • Pistachios: 2 tbsp • Almonds: 2 tbsp • Raisins: 2 tbsp Dry roast the nuts and either mix them into the kheer or sprinkle on top before serving. I prefer garnishing at the end so everyone can enjoy it their way! Instructions: Boil the rice until soft and overdone. Drain excess water and mash gently. In a heavy-bottomed pot, heat the milk and add crushed cardamom. Once it begins to boil, stir in the mashed rice. Cook on medium heat, stirring occasionally until the mixture thickens. Add sugar and let it simmer. Finish with a splash of double cream for extra richness. Just before serving, prepare your caramel. In a pan, heat 1.5 cups sugar with 2 tbsp butter and 1 tbsp water. Cook on medium heat, stirring gently until it turns a deep golden color. Pour the hot caramel into the kheer and stir well. Garnish with roasted nuts and edible silver leaf (chandi warq) for a festive touch.

Sunia Imran

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Tuesday 19 May 2026 15:38:45 GMT