Rice Pudding with Salted Caramel Sauce

Rice Pudding with caramel sauce a perfect your sweet cravings. Slow cooked rich creamy kheer topped with caramel sauce and lots of nuts, a great dessert for entertainment too.

Today I’m taking you down to my childhood, the memories that are so precious to me. I don’t make desserts to often as I’m not at all fond of sweets especially the Indian ones but when it comes to chocolate I can go on and on. But today I did make is indulgent dessert as Arnav wanted to eat something creamy sweet. So I made this creamy Rice pudding using my Dad’s recipe, it comes out just perfect every time it’s been made. Dad, yes was so fond of his kheer that he could eat it every day. Hey I must share that he was one amazing cook, his finger licking food was so popular not only with us but with whoever knew him and we had guests every weekend just to eat his food. I would never eat the kheer which you cooked but how I wish you would come back and cook this once for me, miss u so much papa.

For him there was nothing like a creamy rice pudding which he used to cook whenever he had time, those memories are so fresh in my mind even today. I remember him taking out his big heavy bottomed vehicle & he would just start with his cooking. For him cooking would always happen in large quantities, those were just fun days. So I am making the Rice Pudding today using his recipe which does take a lot of time as it is slow cooked in a heavy bottomed kadhai for almost 3 – 3.5 hours with continuous stirring but all efforts worth it as comes VK & Arnav’s favorite after so much labor. That gorgeous color of the kheer comes with the addition of saffron, I use condense milk just as my dad to sweeten it and that fragrance from the cardamom powder is to die for. Took this traditional dessert to a different level by topping it with caramel sauce and lots of nuts fried in ghee.

The topping of salted caramel sauce was like an icing on a cake. There you have that bite of rich, sweet and creamy pudding and then that hint of saltiness of the caramel sauce & the crunchiness from fried nuts is something which is mind blowing. This is one post dessert which you can make for entertaining and your guests
will surely love it. Just perfect for any occasion as this certainly is one gorgeous dessert and loved by all. Best enjoyed chilled. In my house does not stay for more than a day, need I say more.

“Indulge in dessert and make your life sweet”

Now I’ll show you how to make this.

Ingredients for the pudding

· 2 litres whole milk

· ½ cup of short grained rice

· 4 – 5 green cardamom powdered

· 1 tin (about 400 grams) condensed milk

· A pinch of saffron

· 15 almonds slivered

For the topping

· Salted Caramel Sauce as desired

· Mixed fried nuts (almonds, raisins, cashews, pistachios) about ¼ th cup.

Instructions for pudding

· Take a thick bottomed kadhai (pan), add milk and bring it to boil.

· While the milk is boiling wash and soak the rice, and soak the saffron in 2 tbsp warm milk.

· As the milk begins to boil add the rice and allow it to simmer for an hour and half stirring in between.

· The milk starts to reduce and now is the perfect time to add the saffron and the condensed
milk.

· Let it simmer again for about an hour or more till you get a creamy consistency.

· Once you pudding gets creamy add the slivered almonds and the cardamom powder.

· Remove of the flame and allow to cool. Chill in refrigerator upon cooling.

· As our pudding is set to chill, time to fry the nuts. Take a pan heat some ghee on medium
heat, add the nuts and fry till golden. Remove and set aside to cool, once they are cool chop them.

· Time to serve – take dessert bowl or glass whatever you desire, pour in the chilled pudding, top with 1 tbsp salted caramel sauce and chopped fried nuts. Enjoy.

Bon
Appétit!!

Thanks so much,