Hyderabadi Ashta Kheer

Ingredients

In the Hyderabadi adaptation of Ashta, we infuse the dish with the aromatic flavors of Hyderabadi cuisine, such as saffron, cardamom, and rose water. These ingredients add a distinct floral aroma and taste to the kheer, giving it a unique Hyderabadi twist. Additionally, we incorporate traditional Hyderabadi nuts and dried fruits to enhance the flavor and texture of the dish. We alse have the original recipe for Ashta, so you can check it out.

• 1 liter (4 cups) full-fat milk 1 liter (4 cups) full-fat milk
• 1/2 cup condensed milk 1/2 cup condensed milk
• 1/4 cup rice, soaked for 30 minutes 1/4 cup rice, soaked for 30 minutes
• 1/4 cup chopped mixed nuts (almonds, pistachios, cashews) 1/4 cup chopped mixed nuts (almonds, pistachios, cashews)
• 2 tablespoons dried fruits (raisins, chopped dates) 2 tablespoons dried fruits (raisins, chopped dates)
• 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1 tablespoon rose water 1 tablespoon rose water
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• 1/4 cup sugar (adjust to taste) 1/4 cup sugar (adjust to taste)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 10g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a heavy-bottomed pan, heat ghee over medium heat. Add the soaked rice and sauté for 2-3 minutes until it turns slightly golden.
2. 2.
   Pour in the milk and bring it to a boil. Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
3. 3.
   Add the condensed milk, saffron milk, cardamom powder, and sugar. Stir well to combine and continue simmering for another 10 minutes.
4. 4.
   Add the chopped nuts and dried fruits, reserving some for garnish. Cook for an additional 5 minutes until the kheer thickens to a creamy consistency.
5. 5.
   Remove from heat and stir in the rose water. Allow the kheer to cool to room temperature.
6. 6.
   Once cooled, refrigerate for at least 2 hours to allow the flavors to meld together.
7. 7.
   Serve chilled, garnished with the reserved nuts and dried fruits.

Treat your ingredients with care...

• Rice — Soaking the rice before cooking helps in achieving a softer texture and reduces the cooking time.

Tips & Tricks

• For a richer flavor, you can substitute some of the regular milk with evaporated milk.
• Adjust the sweetness according to your preference by adding more or less sugar.
• For a more indulgent version, you can garnish the kheer with a drizzle of saffron-infused ghee.

Serving advice

Serve the Hyderabadi Ashta Kheer chilled in individual bowls or dessert glasses. Garnish with a sprinkle of chopped nuts and dried fruits for an added visual appeal.

Presentation advice

To elevate the presentation, you can garnish the kheer with a few strands of saffron and a sprinkle of edible rose petals. Serve it in traditional Hyderabadi-style silver bowls or decorative dessert bowls for a touch of elegance.