Simple Pistachio Gulkand Rice Kheer

Pistachio Gulkand Rice Kheer – A refreshingly new take on one of the most popular desserts of the Indian sub-continent.

Today, let me introduce you to an extremely popular dessert of the Indian sub continent RICE KHEER (rice pudding). Rice kheer is a traditional Indian dessert made for festivals and celebrations. The word “kheer” is derived from a Sanskrit word “Skheer” meaning milk. This simple, comforting, creamy and rich rice pudding is made with three basic ingredients that you are guaranteed to find in your kitchen – rice, milk, and sugar. It is very similar to rice Payasam made in South Indian homes. Kheer is indeed the perfect dish to celebrate a festival like Diwali or Holi or as a dessert at home anytime you crave for something sweet. It tastes delicious served hot or cold.

What is Gulkand Rice Kheer??

Gulkand Rice Kheer is a variation of the classic kheer. This awesome twist makes your eyes pop and makes your taste buds go crazy. This prominent rose fragrant kheer, is a creamy rich preparation, with hidden notes of cardamom and a little crunch from the pistachios added to it. The combination of rose, cardamom and pistachios is a classic one, as all these flavours compliment each other so beautifully.

What is Gulkand?

While delicious in taste, gulkand is a viscous jam like rose petal preserve that originates from the Indian continent. For centuries people have been consuming gulkand to help maintain good health.

Gulkand is derived from Persian words GUL and QAND, where ‘Gul ‘ means ‘Rose‘ and ‘Qand’ is ‘Sweet/Sugar’. It’s a sweet preserve made from fresh rose petals and sugar. It’s an incredibly popular condiment in India and contains various Ayurvedic health benefits when consumed on a regular basis. It is rich in antioxidants and is a natural coolant.

Ingredients for Pistachio Gulkand Rice Kheer

• Rice – I love to make my kheer with basmati rice as it starchy and imparts a fragrant and delicious aroma. You can use any normal starchy rice to make your kheer.
• Milk – Whole milk or full fat milk makes the most authentic, creamy and delicious kheer.
• Gulkand – Use store bought or home made. Store bought gulkand is usually very sweet so be carful when adding it to your rice. Add little at a time.
• Pistachios & Almonds – blanched and chopped pistachios add crunchiness and compliments the rose flavour in the kheer.
• Cardamom Powder – the hidden note of cardamom goes beautifully with the rose and pistachios.
• Rose water – Rose water is very common in Indian cooking and adds just the slightest hint of a flora taste. It’s delicious paired with the pistachios.

Helpful Tips and Tricks to make Pistachio Gulkand Rice Kheer

1. Rice: For an amazing aroma, preferably use basmati rice. In case you don’t have it at home, use any other starchy fragrant rice, long-grained rice or regular rice variety.
2. Milk: Use full-fat milk or whole milk to get a silky and creamy texture. For a healthier alternative you can make kheer with low-fat or toned milk too, but the consistency will be less creamy. 
3. Stirring – Milk has the tendency to stick to the bottom of the pan. Always keep stirring the milk or else you kheer will burn.
4. Vegan: Replace the milk with vegan milk or oat milk.
5. Sugar: when making gulkand kheer one doesn’t need any sugar as gulkand is a sweet preserve and it imparts the required sweetness to the kheer. For additional sweetness you can add granulated sugar.
6. Nuts: Adjust the quantity of dry fruits, nuts and sugar, as per your likings. You can also add 1 tsp rose water to the Gulkand Rice Kheer.
7. Storage : Refrigerate the leftover kheer and consume it in the next 2-3 days.

Lastly, if you make this Simple Pistachio Gulkand Rice Kheer, be sure to leave a comment and please don’t forget to tag me us on Instagram!

Simple Gulkand Rice Kheer

Serves: 4-6 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 1 litre (1.7 pint) milk, full fat
• ¼ cup basmati rice
• ½ tsp ghee (optional)
• ½ tsp cardamom powder (elaichi)
• 1/3 cup gulkand
• 1.5 tbsp pistachios, blanched and chopped
• 1 tbsp almonds, blanched and chopped
• 1 tsp rose water , (optional)
• Dried rose petals , for garnish

method

Preparation :

1. Rinse ¼ cup basmati rice a couple of times till the water runs clear.
2. Then soak the rice in enough water for 10 mins.
3. Blanching almonds & pistachios – Heat water in a small pan or pot. When the water comes to a boil then switch off the flame and then add almonds and pistachios to it. Cover and keep aside for 20 minutes. Then peel and slice almonds and pistachios. This step is optional.

Cooking the Kheer:

1. Meanwhile, when the rice grains are soaking, take milk in a heavy bottom wide pan or saucepan. Keep the pan on a low to medium-low heat and bring the milk to a boil. Stir at intervals so that the milk does not stick at the bottom of the pan.
2. Drain all the water from the rice, mix ½ tsp of ghee and coat the rice.  Add the rice to the boiling milk, mix well. 
3. Simmer and cook rice on medium-low heat stirring occasionally to prevent the bottom of the pan burning the milk. 
4. Cook until the rice is cooked and the milk has thickened. This process will take a good 20 minutes. 
5. Now add the cardamom powder.
6. Next, to this add the gulkand |(little at a time) and mix well until it melts and comes together along with the milk. 
7. Adjust the sweetness of the gulkand kheer, based on the sweetness of the gulkand, if required add sugar to suit your taste. 
8. Add the blanched and sliced nuts, reserve some for garnish. 
9. Since the gulkand is already packed with the rose flavour, add the rose water accordingly. 
10. Turn off the heat, transfer the Gulkand kheer to a serving bowl and garnish with some crushed pistachios and dry rose petals. Serve hot or cold.
     

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!