Low-Sugar Cardamom Kheer (Rice Pudding)

• •1 cup Basmati rice (rinsed and soaked for 20 minutes)
• •4 cup Full-fat milk
• •1 cup Low-calorie granular sweetener (or to taste, equivalent to sugar)
• •4 piece Green cardamom pods (lightly crushed, or 1/2 tsp cardamom powder)
• •10 piece Saffron strands (optional, soaked in 1 tbsp warm milk)
• •2 tbsp Almonds (slivered or chopped, for garnish)
• •2 tbsp Pistachios (chopped, for garnish)
• •1 tsp Rose water (optional)

Instructions

1. 1

   Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for at least 20 minutes, then drain well. This helps the rice cook faster and become creamier.

2. 2

   In a heavy-bottomed pot or non-stick pan, bring the milk to a gentle boil over medium heat. Stir occasionally to prevent scorching. Reduce heat to low once it boils.

3. 3

   Add the drained rice and crushed cardamom pods (or cardamom powder) to the simmering milk. Stir well to prevent the rice from sticking to the bottom.

4. 4

   Continue to cook on low heat, stirring frequently (every 2-3 minutes) to ensure even cooking and prevent sticking. Cook until the rice is tender and the milk has thickened to a creamy consistency, about 30-40 minutes. The kheer should coat the back of a spoon.

5. 5

   Once the kheer has thickened and the rice is fully cooked, remove the pot from the heat. Stir in the low-calorie granular sweetener and the saffron strands (if using). If using rose water, add it now. Mix thoroughly until the sweetener is dissolved.

6. 6

   Let the kheer cool down slightly. It will continue to thicken as it cools. Serve warm or chilled, garnished with slivered almonds and chopped pistachios.

Chef's Tips

• 💡For an even creamier kheer, lightly mash about a quarter of the cooked rice against the sides of the pot with the back of your spoon during the last 10 minutes of cooking.
• 💡If the kheer becomes too thick after chilling, you can add a splash of milk and stir well before serving.
• 💡Ensure you stir frequently, especially towards the end, as kheer can easily scorch at the bottom of the pot.
• 💡Adjust the amount of sweetener to your personal preference. Taste and add more if desired.