Dry fruits
Pista Badam Kheer
Slow milk kheer finished with pista, badam, crushed elaichi and a pinch of jaiphal. Festival bowl, weekday leftovers for breakfast.
Pantry
- Full-fat milk — 1 litre
- Sugar — 4–5 tbsp, or to taste
- Optional: 2 tbsp soaked rice, ground, for extra body — optional
From our shop
Amounts in the plan are small. Add adds the same 250g pack we sell, so you can keep a jar at home.
Pista – Pistachios
For this recipe: ¼ cup, chopped, plus extra to garnish
Shop pack 250g: ₹471.0015% OFF₹400.00
Badam – Almonds
For this recipe: ¼ cup, slivered
Shop pack 250g: ₹353.0015% OFF₹300.00
Cashew – Kaju
For this recipe: 2 tbsp, chopped
Shop pack 250g: ₹412.0015% OFF₹350.00
Raisins – Kishmish
For this recipe: 1 tbsp
Shop pack 250g: ₹294.0015% OFF₹250.00
Elaichi – Green Cardamom
For this recipe: 5 pods, seeds crushed
Shop pack 250g: ₹1882.0015% OFF₹1600.00
Jaiphal – Nutmeg
For this recipe: a tiny pinch, grated at the end
Shop pack 250g: ₹706.0015% OFF₹600.00
Method
- Bring milk to a boil in a heavy kadhai. Lower the heat and simmer, stirring often, until it reduces by about a third.
- Add sugar, crushed elaichi, kaju and kishmish. If using ground rice, add it now and cook 5 minutes more.
- Fold in most of the pista and badam. Cook 3 minutes. Finish with a pinch of jaiphal — more than a pinch tastes soapy.
- Serve warm or chilled, with the remaining nuts on top.