Just like Koftay, rice pudding (Kheer) is abundant in cuisines across the globe. The ingredients and method may be a little different here and there, but they all have a similar foundation of milk, rice, and sugar. The remaining ingredients can vary vastly from one cook to the next.
The Kheer recipe that I am sharing with you today is one that comes especially from my paternal aunt, Zaibun. It’s special in the sense that it replaces rice with semolina and includes an egg (which can be left out as well) for added creaminess. All of the ingredients are blitzed in a blender and the cooked for 20 to 30 minutes, unlike traditional Kheer which needs to be cooked and attended to for long amounts of time.
Also, just a note, after blending the ingredients together, you might notice that the mixture has foamed quite a bit. Don’t worry! The foaming will subside after the Kheer is cooked through and refrigerated.
Yield: 4 Servings
- 4 cups milk
- 1 egg
- ½ – ¾ cup sugar
- ¼ cup semolina
- 4 cardamoms
- Pinch of saffron
- A few drops of kewra essence
- Roughly chopped pistachios or almonds, for garnish
Combine milk, egg, sugar, and semolina in the jar of a blender and blitz until thoroughly combined. Don’t worry if the mixture begins to get frothy; It will subside after being refrigerated.
Transfer milk mixture to a large cooking vessel and add cardamoms and saffron. Cook over medium heat, making sure to stir often to prevent burning, for 20 to 30 minutes, until thickened.
Add kewra essence and transfer to serving dish. Garnish with chopped nuts and cool completely before refrigerating.