Chai-Spiced Kheer
Add ¾ tsp Estate Chai Masala only during the final 5 minutes of cooking. The blend remains in the kheer.
Ingredients
Ingredients
- Full-fat milk — 1.5 litres
- Basmati rice — 60 g / about ⅓ cup
- Sugar — 100–120 g
- Estate Chai Masala — ¾ tsp / about 2–3 g
- Saffron — 8–10 strands, optional
- Almonds — 2 tbsp, sliced
- Pistachios — 2 tbsp, sliced
- Raisins — 1 tbsp, optional
Cooking Instructions
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1Wash the rice and soak for 20 minutes. Drain.
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2Bring the milk to a boil in a heavy-bottomed pan.
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3Add the drained rice.
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4Reduce the heat and simmer gently for 30–35 minutes, stirring frequently and scraping the milk solids from the sides back into the pan.
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5When the rice is completely tender and the milk has reduced noticeably, add sugar.
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6Stir until dissolved.
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7Add Estate Chai Masala and optional saffron.
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8Simmer for another 4–5 minutes only.
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9Add almonds, pistachios and raisins.
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10Turn off the heat while the kheer is still slightly looser than your final desired consistency.
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11Serve warm or chill completely.
Adding the spice blend late preserves more of its aroma. Long boiling can flatten cardamom and fennel notes while making clove and pepper seem disproportionately strong.
🍽️ Perfect Serving Pairings
My Take On Chai-Spiced Kheer
This rice kheer keeps the traditional slow-cooked milk-and-rice structure but replaces the usual single-spice profile with a restrained dose of Estate Chai Masala. The result is warming and aromatic, with cinnamon, cardamom, ginger and fennel sitting behind the creamy milk rather than overpowering it.
The Secret: Adding the spice blend late preserves more of its aroma. Long boiling can flatten cardamom and fennel notes while making clove and pepper seem disproportionately strong.