Badshahi kheer
Royal milk pudding with vermicelli, rice, mawa, nuts and fresh apple
A royal kheer that combines roasted vermicelli and short-grain rice in thickened milk enriched with mawa (khoya, dried milk solids), ground almonds and pistachios. Saffron and cardamom perfume it, and crisp cubes of fresh apple are stirred in at the end. Serve chilled, topped with almond and pistachio flakes.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the kheer
For the topping
To garnish
Method
0/7 doneStep 1: Bring 4 ¼ cups whole milk to the boil in a heavy pan and boil gently for 15 minutes, stirring often, until it starts to thicken.
15 minStep 2: Add ⅔ oz fine vermicelli, roasted and 3 oz cooked short-grain rice and boil for 3 minutes.
3 minStep 3: Stir in 7 oz mawa (khoya), grated, 2 ⅛ oz ground almonds, 1 tbsp ground pistachios, 1 tbsp ground cardamom, coarse, ½ tsp saffron powder and 5 tbsp sugar.
Step 4: Cook for 15 minutes, stirring so it doesn't catch, until the kheer thickens. Take off the heat.
15 minStep 5: Stir in 2 ⅝ oz apple, peeled and finely cubed while the kheer is still warm.
Step 6: Pour into a serving bowl and garnish with 2 tbsp almond flakes and 1 tbsp pistachio flakes.
Step 7: Refrigerate for 1 hour and serve chilled.
60 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 18 g
- Carbs
- 48 g
- Fat
- 29 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does badshahi kheer take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of cooked short-grain rice?
- Any long-grain rice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.