Kheer (Rice Pudding)
Both Muslim and Hindu communities prepare variations of this sweet dish, which is traditionally served at mosques and temples.
- In a heavy pan, melt the ghee and fry the cinnamon and sugar until the sugar begins to caramelise. Then reduce the heat immediately.
- 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. 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 nutmeg.