Cashew Powder Kheer: A Simple Recipe With Quantities (Serves 2)

Kheer is easier to make rich and smooth when part of the thickening comes from nuts. Habbitree Cashew Powder is made from 100% cashews, so it dissolves into the milk and gives the kheer a creamy body.

Serves: 2   Time: about 35 minutes

Ingredients

  • 500 ml full-fat milk, plus 50 ml for the paste
  • 2 tbsp basmati rice, washed and soaked for 30 minutes
  • 2 tbsp Habbitree Cashew Powder
  • 1 to 2 tbsp sugar or jaggery powder, to taste
  • 2 green cardamom pods, lightly crushed
  • Chopped nuts to garnish (optional)

Method

  1. Bring 500 ml of milk to a gentle boil in a heavy-bottomed pan. Drain the rice and add it.
  2. Lower the heat and simmer for 20 to 25 minutes, stirring now and then, until the rice is very soft.
  3. While the rice cooks, whisk the cashew powder with the 50 ml of cool milk until it forms a smooth paste.
  4. Stir the paste into the pan. Simmer for 3 to 5 minutes until the kheer thickens slightly.
  5. Add the sugar or jaggery and the cardamom. Cook for 2 more minutes, stirring.
  6. Serve warm or chilled, topped with chopped nuts.

Tips

  • Kheer thickens as it cools. Loosen it with a splash of milk before serving.
  • Add the sweetener last and in small amounts, then taste. You may need less than you expect.
  • Refrigerate leftovers in a covered container and eat them within a day or two.

Allergens

This recipe contains milk and tree nuts (cashews). Check the label on your Cashew Powder pack for its full allergen declaration.

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