Kheer is a popular dessert in South Asian cuisine, particularly in India and Pakistan. It is a rice pudding made by simmering rice, milk, sugar, and cardamom pods, and often garnished with nuts and raisins.
To prepare kheer, rice is washed and soaked in water for about 30 minutes. The water is then drained, and the rice is added to a pot with milk and cardamom pods. The mixture is simmered on low heat until the rice is cooked and the milk has thickened, which can take up to an hour. Sugar is added to taste, and the kheer is garnished with chopped nuts such as almonds, cashews, and pistachios, as well as raisins.
Kheer is traditionally served chilled, although some prefer it warm. It is often made on special occasions, such as weddings and festivals, and is enjoyed as a sweet treat at the end of a meal. In addition to the classic rice kheer, there are many variations of the dessert, including sabudana (tapioca) kheer and carrot kheer.
