Gulab Ki Kheer

Gulab Ki Kheer is a delicious variation of traditional kheer, infused with the delicate flavors of rose. It combines the creamy richness of rice pudding with a fragrant twist of rose essence and often some rose petals for extra beauty. Here’s a simple recipe to make Gulab Ki Kheer:

Ingredients for Gulab Ki Kheer

• 1/4 cup Basmati rice (washed and soaked for 20-30 minutes)
• 4 cups full-fat milk
• 1/2 cup sugar (adjust to taste)
• 1/4 cup rose water (or more if you prefer a stronger rose flavor)
• 1-2 tbsp dried rose petals (optional, for garnish)
• 1/4 tsp cardamom powder
• 10-12 crushed cashews
• 10-12 crushed almonds
• 1-2 tbsp ghee (clarified butter)
• A pinch of saffron strands (optional for color and fragrance)

Instructions:

1. Prepare the Saffron (Optional):
   • In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside to release the color and fragrance.
2. Cook the Rice:
   • Heat the ghee in a heavy-bottomed pan over low heat.
   • Add the soaked rice to the pan and sauté it for a minute or two. This helps the rice absorb the flavors.
3. Add Milk:
   • Add the milk to the pan with rice and bring it to a boil.
   • Once it starts boiling, reduce the heat to low and simmer the mixture, stirring frequently to prevent the rice from sticking to the bottom.
4. Cook the Rice:
   • Let the rice cook in the milk until it softens and the kheer thickens (about 20-25 minutes). Stir occasionally to ensure the rice doesn’t burn at the bottom. You can add more milk if the mixture reduces too much.
5. Add Sugar and Flavorings:
   • Once the rice is cooked, add sugar, cardamom powder, and saffron-infused milk. Stir well.
   • Let the sugar dissolve completely and continue to simmer for another 5-7 minutes to thicken the kheer further.
6. Add Rose Water and Rose Petals:
   • Add the rose water and mix well. You can also add dried rose petals for extra fragrance and a beautiful touch.
   • Let the kheer simmer for a few more minutes until all the flavors blend well.
7. Finish with Nuts:
   • In a separate pan, heat a little ghee and lightly roast the crushed cashews and almonds.
   • Add them to the kheer for a crunchy texture.
8. Serve:
   • Once the kheer has thickened to your desired consistency, turn off the heat.
   • Serve warm or chilled, garnished with more rose petals or nuts.

Tips:

• Rose Essence: If you can’t find rose water, you can substitute it with rose essence, but use it sparingly, as it’s more concentrated.
• Milk Variations: For an even richer kheer, you can use a mixture of full-fat milk and cream.
• Consistency: Kheer thickens as it cools, so if you prefer a thinner texture, you can adjust the milk during cooking.

This dessert is a beautiful and fragrant way to enjoy kheer, perfect for festivals or special occasions! Enjoy the delicate, floral notes in every bite. 🌹