Jersey Milk and Cardamom Kheer with Rosewater Pistachios

A creamy and aromatic Indian rice pudding made with rich Jersey milk, infused with cardamom and rosewater, and garnished with crunchy pistachios.

Prep Time

15 minutes

Total Time

45 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

1 item

Cost

£0.82/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

Jersey•British•Indian

Main Ingredient:

Rice

Mood:

Comfort Food

Ingredients

Servings

4cupsJersey Milk(Full fat recommended for richness)

£1.80

0.3cupBasmati Rice(Rinsed well until water runs clear)

£0.15

0.3cupGranulated Sugar(Adjust to taste)

£0.10

4podsGreen Cardamom Pods(Lightly crushed)

£0.40

1teaspoonRosewater(High quality rosewater)

£0.25

2tablespoonsPistachios(Chopped, for garnish)

£0.60

Total Cost

£3.30

£0.82 per serving

Instructions

1.
Rinse the basmati rice thoroughly under cold water until the water runs clear. This helps remove excess starch.
2.
In a large, heavy-bottomed pot, combine the Jersey milk and rinsed rice.
3.
Add the crushed cardamom pods to the pot.
4.
Bring the milk to a gentle simmer over medium heat, stirring frequently to prevent scorching. Be careful not to let it boil over.
5.
Once simmering, reduce the heat to low and continue to cook, stirring occasionally, for about 25-30 minutes, or until the rice is very soft and the mixture has thickened to a creamy consistency. The rice should be almost falling apart.
6.
Add the sugar and stir until dissolved.
7.
Remove the pot from the heat and stir in the rosewater.
8.
Discard the cardamom pods.
9.
Pour the kheer into serving bowls or a single serving dish.
10.
Garnish with chopped pistachios.
11.
Serve warm or chilled. For a chilled dessert, refrigerate for at least 2 hours before serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (300g)

375 kcal / 1569 kJ

Carbs

38g

15% of RDA

Fat

20g

29% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

32 g

36% of RDA

Sodium

160 mg

7% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Stir the kheer frequently, especially towards the end of cooking, to prevent the rice from sticking to the bottom of the pot and burning.

If the kheer becomes too thick, add a little more Jersey milk to reach your desired consistency.

You can add other nuts like almonds or cashews along with the pistachios for extra flavor and texture.

A pinch of saffron can be added along with the cardamom for added aroma and color. Soak a few strands of saffron in a tablespoon of warm milk for 15 minutes before adding to the kheer.

For a richer flavor, you can add condensed milk along with or instead of sugar. Adjust the amount of sugar accordingly.

If you don't have Jersey milk, you can substitute with whole milk, but Jersey milk gives a richer and creamier result.

Cooking Equipment

Large heavy-bottomed pot or saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...