|Nutritional Guidelines (per serving)|
|Servings: 4-6 portions (4-6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 121g||44%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This creamy rice pudding is delicately flavored with cardamom and full of nuts. It's a great dessert for any time of the year. In south and east India versions of it are made for certain festivals. In the South, kheer is called payasam and in the east, it is known as payesh.
Wash the rice well and soak for half an hour in enough water to cover it fully.
Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume.
Add the almonds, raisins, and cardamom and cook for 5 more minutes.
Turn off the cooktop and add the saffron. Stir well.
Allow the kheer to cool, then chill.
Serve cold garnished with rose petals.