Introduction Kheer is the staple at any Indian celebration, but the traditional recipe calls for full-fat milk and loads of sugar. This one retains all of kheer's comforting creaminess using unsweetened almond milk as the base and dried figs (anjeer) as the sweetener. The soft basmati rice is simmered until the milk thickens to a silken consistency and then perfumed with saffron and freshly crushed cardamom. Blended figs lend the kheer their deep caramel notes, and chopped almonds and pistachios provide a pleasant crunch. Serve warm after dinner or chilled on a hot day. Nutritional Benefits: Dried figs are a natural source of fibre, potassium, calcium, and magnesium and replace refined sugar here. Almond milk is light and provides vitamin E, while almonds and pistachios add healthy fats and a bit of protein. Saffron is rich in antioxidants and cardamom is traditionally used to aid digestion. Soaking and slow cooking the rice keeps it soft and easy to digest.
410 kcal
Calories
9.4 g
Protein
65 g
Carbs
13 g
Fat
Rinse the basmati rice and soak it in water for 30 minutes. Drain and crush it lightly with the back of a spoon to make it creamy.
Warm 2 tbsp of the almond milk and soak the saffron in it for 10 minutes. Soak the figs in warm water for 10 minutes and then blend 4 of them with 1/4 cup almond milk to a smooth paste and chop the remaining 2.
Bring the remaining almond milk to a gentle simmer in a heavy-bottomed pan over medium-low heat. Add the rice and cook for 15-20 minutes stirring often until the rice is soft and the kheer thickens.
Add the crushed cardamom and saffron milk and simmer for 3-4 minutes.
Lower the heat, stir in the fig paste and chopped figs and cook for 5 minutes. Add a splash of almond milk if it gets too thick.
Garnish with chopped almonds, pistachios and a few saffron strands.
