White Chocolate & Cardamom Kheer

Tue, 3 November 2020

WHITE CHOCOLATE & CARDAMOM KHEER

FOR THE FESTIVE SEASON OF DIWALI, THIS DESSERT IS A CHILDHOOD FAVOURITE OF MINE.

SERVES: 6

INGREDIENTS:

FULL FAT MILK – 2.5 LITRES
BASMATI RICE – 100 GMS
WHITE CHOCOLATE – 225 GMS
SUGAR – 75 GMS
SAFFRON – FEW THREADS
GREEN CARDAMOM POWDER – PINCH
BERRIES – FOR GARNISH
FOR CARAMELISED PISTACHIOS:
SUGAR – 50 GMS
PISTACHIOS – 50 GMS

METHOD:

1. WASH AND SOAK THE BASMATI RICE IN WATER FOR HALF HOUR.
2. PUT MILK IN A SAUCEPAN AND ALLOW TO COME TO A BOIL.
3. ADD THE SOAKED RICE AND SAFFRON TO THE MILK AND COOK ON MEDIUM FLAME
4. ALLOW TO COOK THE MIXTURE FOR AROUND 20 MINTUES, STIRRING CONTINOUSLY TILL
THE RICE IS COMPLETELY COOKED AND FEELS SOFT BETWEEN FINGERS.
5. ADD THE CARDAMOM POWDER AND SUGAR.
6. TAKE IT OFF THE FLAME AND ADD THE WHITE CHOCOLATE. MIX WELL AND TRANSFER THE
PUDDING IN SERVING CONTAINERS. ALLOW TO CHILL COMPLETELY
7. FOR CARAMELISED PISTACHIOS, HEAT SUGAR IN A FRYING PAN.
8. WHEN THE SUGAR TURNS GOLDEN, ADD THE PISTACHIOS AND TOSS IN THE CARAMEL.
9. TRANSFER THE NUTS ON TO A PARCHMENT PAPER AND ALLOW TO COOL.
10. ONCE COOLED, CHOP THE NUTS IN SMALL PIECES.
11. GARNISH THE KHEER WITH BERRIES ON TOP AND CARAMELISED PISTACHIOS.