Kheer (Rice Pudding)
1 Tbsp Ghee or Butter *
6" Cinnamon Stick *
125g Jaggery, or 175g Soft Brown Sugar
115g Rice, ground coarsely *
2 pts (1.1L) Full Cream Milk
1 tsp Cardamon, ground *
25g Almond Flakes *
1/2 tsp Nutmeg, freshly ground to serve *
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Both Muslim and Hindu communities prepare variations of this dish, which is traditionally served at mosques and temples.
In a heavy pan, melt the ghee and fry the cinnamon and sugar. Keep frying until the sugar begins to caramalise. Reduce the heat immediately when this happens.
Add the rice and half of 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.
Add the remaining milk, cardamon, sultanas, and almonds and leave to simmer, but keep stirring to prevent the kheer from sticking to the base of the pan. When the mixture has thickened, serve hot or cold, sprinkled with the nutmeg.