Kheer
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 2 tablespoons ghee
  • 1 cup sugar
  • ½ cup uncooked rice
  • ¼ cup sliced almonds
  • 2 tablespoons raisins
  • 2 tablespoons walnuts
  • 1 tablespoon ground elaichi (cardamom powder)
  • ½ teaspoon saffron (optional)
  • 4 cups milk-divided into 3 cups and 1 cup
Instructions
  1. Turn on InstantPot to SAUTE mode and wait until the display reads “HOT”
  2. Add ghee to the pot and allow to melt
  3. Add rice to the ghee and roast for about 30 seconds to 1 minute
  4. Add raisins, almonds, walnuts, cardamom powder, saffron to the rice and ghee mix
  5. Add the sugar
  6. Add 3 cups of milk
  7. Stir well to incorporate the ingredients well
  8. Place lid on pot and lock
  9. Close vent on lid to prevent steam from escaping
  10. Press CANCEL to turn off Saute mode
  11. Press the “PORRIDGE” button which displays 20 minutes
  12. Manually release steam by opening vent on the lid (BE CAREFUL OF THE HOT STEAM)
  13. Open the lid
  14. Add the remaining 1 cup milk or more for a thinner consistency
  15. If you prefer the rice to be broken/mashed up, you can use a hand blender to break up the rice grains
  16. Remove the kheer from the Instant Pot to your favorite serving dish and garnish with nuts and extra cardamom powder if desired.
  17. Serve and enjoy!
Notes
Serving Suggestion:
Serve hot or cold as a dessert.

Variations:
You may omit the raisins, walnuts, almonds or cardamon based on personal preference.
Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/kheer/