Low-Sugar Cardamom Kheer (Rice Pudding)

A classic Indian rice pudding made delightfully lighter with a low-calorie sweetener. Creamy, fragrant with cardamom, and garnished with crunchy nuts, this Kheer offers all the traditional comfort without the added sugar.

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.

   Time: 20 min
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.

   Time: 5 min
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.

   Time: 1 min
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.

   Time: 35 min
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.

   Time: 5 min
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.