Walnut Caramel Kheer

Serves: 4–6 | Prep Time: 10 mins | Cook Time: 25 mins | Chill Time: 1 hour

A luscious twist on the traditional Indian rice pudding, this kheer is enriched with a swirl of caramel and cream, then topped with toasted nuts and raisins for texture and warmth.

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Ingredients

• 1 cup broken rice

• ½ cup milk (for blending)

• 4 cups full-fat milk

• 1 cup fresh cream

• ½ teaspoon cardamom powder

• Caramel sauce, to taste (see page XX for homemade caramel recipe)

• Chopped walnuts and raisins, to garnish

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Method

1. Soak the Rice
   Rinse the broken rice thoroughly. Soak in double the amount of water for 30 minutes. Drain and set aside.

2. Boil the Milk
   In a heavy-bottomed saucepan, bring the 4 cups of milk to a gentle boil over medium heat, stirring occasionally to prevent scorching.

3. Make the Rice Paste
   Blend 2 tablespoons of the soaked rice with ½ cup milk into a smooth paste. Set aside.

4. Cook the Kheer
   Add the remaining soaked rice to the boiling milk. Stir well and let it come to a boil again.
   Add the prepared rice paste and cardamom powder. Reduce heat to low and simmer gently, stirring often, until the rice is tender and the mixture has thickened to a creamy consistency (about 10–15 minutes).

5. Prepare the Caramel Cream
   In a bowl, whip the fresh cream with 2–3 tablespoons (or more, to taste) of caramel sauce until smooth and well combined.

6. Combine and Finish
   Once the kheer is thick and creamy, remove it from the heat. Stir in the caramel cream mixture until fully incorporated. Taste and adjust sweetness if needed.

7. Garnish and Chill
   Spoon the kheer into individual serving bowls. Garnish with chopped walnuts, raisins, and a drizzle of caramel sauce.
   Chill in the refrigerator for at least 1 hour before serving.