Oat Kheer
A creamy, floral twist on traditional Indian rice pudding using rolled oats
Why This Recipe Works
This version of kheer swaps rice for rolled oats, making a comforting floral breakfast or dessert that comes together in under twenty minutes. The key is reserving a bit of the spiced milk at the start to pour over the finished bowl for extra silkiness.
Instructions
Combine the milk and water in a large saucepan and bring to a boil over medium-high heat, stirring frequently to prevent the milk from scorching on the bottom.
Reduce the heat to a simmer and stir in the maple syrup, cardamom, saffron, and salt. Simmer until the liquid is fragrant and slightly reduced, about 3 minutes. Remove a small portion of this spiced milk and set it aside to use as a topping later.
Add the oats to the saucepan and simmer, stirring occasionally, until the oats are tender and the mixture is thick and creamy.
Remove from the heat and stir in the rose water. Divide into bowls and top with the reserved spiced milk, chopped pistachios, rose petals, saffron, and a pinch of cardamom. Serve warm, while the pudding is at its creamiest.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- maple syrup: any preferred sweetener
