| # of servings: 4 | |
| Preparation Time: 5 mins | Cook Time: 30 mins |
No need to buy packaged dessert cups. This very popular dessert takes barely any time to make. When cooked like this, one can get the result like in a slow cooker, yet without having to watch the pot!
Ingredients:
- Basmati Rice (any fragrant kind works best) - 0.5 cup for pudding (or) 0.25 cup for kheer
- Sugar - 0.5 cup
- Milk (or) Vegan Milk - 4.5 cups
- Cashews - 15 (optional)
- Cardamom - 3 pods
- Saffron - 1 pinch
- Nutmeg - 1 pinch (optional)
- Ghee - 2-3 tsp
Method:
- Wash rice and keep aside
- Break the cashews as desired (if using)
- In a thick bottom vessel, melt ghee with low flame
- To that, add the broken cashews and roast until they start changing color
- Scoop them out into a cup and set aside (If not using cashews, just grease the bottom of the vessel with a couple tsp of ghee)
- To the same greased vessel, add washed and drained rice
- Roast it till the rice starts to change color slightly
- Add sugar, milk, cardamom powder, saffron, and nutmeg (if using)
- Mix everything well and pressure cook ('Porridge' mode in IP for 20 minutes)
- Let the pressure release naturally
- Add the roasted cashews and mix well
- Mix well and serve hot (or) cold, as per preference
Tips and Tricks:
- Using 0.25 cups of rice (instead of 0.5) makes it more runny, like Kheer, with a drinkable consistency
- Using fragrant types of rice like basmati will give a nice aroma to the dessert
- Roasting the cashews in the cooking vessel will grease the bottom of the vessel. Hence it prevents the pudding/kheer from getting burnt or sticking to the bottom of the vessel
- The mode of cooking as well as the saffron give a beautiful pink hint to the end result
- Nutmeg should be used carefully. Just a hint is enough to add a delightful fragrance as well as taste. But in larger quantities, it can cause sleepiness and other side effects
Pictures:
Final Outcome:
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