- 31 - 60 Minutes
- Serves 6
- 1 cup of Tilda Pure Basmati rice
- 500ml water
- 500ml full fat milk
- 1 tbsp ghee
- 1 tin condensed milk (397g)
- ½ tsp ground cardamom
- ¼ tsp nutmeg
- Pinch of saffron
Rinse rice well and allow to soak for 30 mins.
Add rice to a pot along with water. Bring this to a boil.
Once the water reduced, add the milk and simmer.
Keep stirring until the milk reduces and the rice mixture is thick and creamy (porridge like consistency). Keep stirring to prevent the milk from burning.
Mix in the condensed milk, ghee, cardamom, nutmeg and saffron.
Allow to cool and the separate the mixture into individual ramekins.
Place in the fridge and allow to chill for at least 30mins
Once chilled, sprinkle some sugar over the tops of each kheer ramekin.
Use a blow torch to caramelise the sugar (or place under the grill). Serve immediately.