Haryanvi Khoye Ki Kheer Reduced Milk Khoya Pudding

Method

1. 1

   Choose the right pot: Use a heavy-bottomed wide pot — a thin pot will burn the milk on the bottom. A kadai or heavy stainless steel pot works best.

2. 2

   Bring milk to boil: Pour 2 litres full-fat milk into the pot. Place on medium heat. Stir gently as it heats to prevent a skin from forming. Once it reaches a full rolling boil, reduce the heat to medium-low.

3. 3

   Reduce the milk patiently: This is the main step and it requires time and attention. Simmer the milk on medium-low heat for 45 to 60 minutes, stirring every 3 to 4 minutes and scraping the sides of the pot with a spoon. As you scrape, collect the dried milk from the sides and add it back into the pot — this concentrated milk solids layer called malai contributes to the thickness. Do not walk away from the stove for long as milk can burn on the bottom in minutes.

4. 4

   Watch the texture change: Over the 60 minutes of cooking, the milk will go through several stages — it will first reduce to about half its volume (a pale yellow thin liquid), then it will start to thicken, and finally it will become a thick, creamy, pale golden paste called khoya. You need to cook until you reach the stage where the mixture is very thick and moves as a single mass when you stir.

5. 5

   Add sugar: When the khoya is thick and creamy, add 3/4 cup sugar. Stir well until the sugar dissolves completely. The mixture will thin slightly when sugar is added — continue cooking for 5 more minutes on medium heat, stirring, until it thickens again.

6. 6

   Add saffron: Add the saffron soaked in warm milk. Stir in. The kheer will turn a pale golden colour.

7. 7

   Fry the dry fruits: In a small pan, heat 1 tsp ghee and fry the broken cashews until golden, about 1 minute. Add the slivered almonds and raisins. Fry 30 seconds more. Add to the kheer.

8. 8

   Add cardamom: Add 1/2 tsp cardamom powder and stir well.

9. 9

   Check consistency: The finished kheer should be very thick — much thicker than a regular rice kheer. It should hold its shape slightly when spooned. It will thicken further as it cools.

10. 10

    Serve warm or chilled: Pour into serving bowls. Garnish with extra slivered almonds and a few strands of saffron. Serve warm immediately or refrigerate for 2 to 3 hours and serve chilled. Both versions are delicious.