12 December 2012,21:00 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Melt the ghee and fry the cinnamon stick and sugar in a heavy pan, keep frying until the sugar begins to caramelize.
  • Reduce the heat immediately and add the rice and half the milk. Bring to the boil, stirring constantly to avoid the milk boiling over.
  • Reduce the heat and simmer until the rice is cooked, stirring regularly.
  • Stir in the remaining milk, with the cardamom, sultanas and almonds.
  • Leave to simmer until the mixture thickens, stirring constantly to prevent the kheer from sticking to the base of the pan.
  • When the mixture is thick and creamy, spoon it into a individual serving bowls. Serve hot or cold, sprinkled with the nutmeg.


  • 1 tablespoon ghee
  • 2 inch piece cinnamon stick
  • 200 grams sort brown sugar
  • 150 grams coarsely ground rice
  • 1 liter full cream (whole) milk
  • 1 teaspoon ground cardamom
  • 50 grams sultanas (golden raisins)
  • 25 grams flaked (sliced) almonds
  • ½ teaspoon freshly ground nutmeg, to serve

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