Kheer
- 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
- Turn on InstantPot to SAUTE mode and wait until the display reads “HOT”
- Add ghee to the pot and allow to melt
- Add rice to the ghee and roast for about 30 seconds to 1 minute
- Add raisins, almonds, walnuts, cardamom powder, saffron to the rice and ghee mix
- Add the sugar
- Add 3 cups of milk
- Stir well to incorporate the ingredients well
- Place lid on pot and lock
- Close vent on lid to prevent steam from escaping
- Press CANCEL to turn off Saute mode
- Press the “PORRIDGE” button which displays 20 minutes
- Manually release steam by opening vent on the lid (BE CAREFUL OF THE HOT STEAM)
- Open the lid
- Add the remaining 1 cup milk or more for a thinner consistency
- If you prefer the rice to be broken/mashed up, you can use a hand blender to break up the rice grains
- Remove the kheer from the Instant Pot to your favorite serving dish and garnish with nuts and extra cardamom powder if desired.
- Serve and enjoy!
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/
3.5.3229