Ingredients:
1/2 cup Basmati rice
4 cups whole milk
1/4 cup “Meetha” (stevia sweetener) or to taste
A pinch of saffron strands (optional)
1/4 cup mixed nuts (almonds, cashews, pistachios), chopped
1/2 tsp cardamom powder
A few strands of saffron (for garnish)
1 tsp ghee (clarified butter)
Instructions:
Wash the Basmati rice in cold water and soak it for about 30 minutes.
In a heavy-bottomed pan, heat 1 tsp of ghee and roast the mixed nuts until they turn golden brown. Remove and set them aside.
In the same pan, add the soaked and drained rice and roast it for a couple of minutes until it becomes fragrant.
Pour in 4 cups of whole milk, add a pinch of saffron strands, and bring it to a boil over medium heat. Stir occasionally to prevent sticking.
Reduce the heat to low and let the rice cook in the milk until it becomes soft and the mixture thickens. This may take about 30-40 minutes.
Once the rice is cooked, add “Meetha” (stevia sweetener) to taste. Start with a small amount and adjust for your desired level of sweetness. Mix well.
Stir in the roasted nuts, cardamom powder, and continue to simmer for an additional 5-10 minutes, allowing the flavors to meld.
Remove the Kheer from heat and let it cool to room temperature. It will naturally thicken as it cools.
Garnish with saffron strands.
Chill the Stevia-Sweetened Kheer in the refrigerator for a couple of hours before serving.
Serve the Kheer cold, either as a dessert or a sweet treat at any time of the day.
