Kheer

Creamy slow-cooked rice pudding simmered in whole milk with sugar, cardamom, saffron, and scattered rose petals.

Ingredients

• 700g paneer cubes
• 2 cups naan bread
• 1 tbsp minced garlic
• a pinch of ground coriander
• 2 tbsp neutral vegetable oil
• 2 green chilies, chopped
• a handful of fresh curry leaves, chopped
• a drizzle of lemon wedges

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with ghee.

2. 2

   In a large bowl, whisk together the semolina and mustard seeds until evenly combined.

3. 3

   In a separate bowl, blend the tamarind paste with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 45 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with cilantro or a dusting of heavy cream.

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