Oatmeal Kheer
This oatmeal is inspired by the flavors of kheer, an Indian rice pudding with numerous variations. The stars are cardamom and saffron which offer a wonderful fragrance and vibrance to this dish. While Indian desserts in particular can tend to be tedious, this recipe simplifies the process without sacrificing the key flavors. This oatmeal is great for dessert or even breakfast!
Ingredients
Makes about 2-4 servings
2 cups unsweetened non-dairy milk
1/2 cup water
2 tablespoons agave syrup or desired sweetener, to taste
1/2 teaspoon freshly ground cardamom*
1/8 teaspoon saffron, crushed
Pinch of salt
1 cup rolled oats
1/2 teaspoon rose water, optional
2 tablespoons roughly chopped pistachios**
Optional for garnish: dried rose petals, saffron, cardamom
Method
Bring non-dairy milk and water to a boil in a large saucepan. Stir frequently. Reduce heat to simmer and add sweetener, cardamom, saffron, and salt. Stir and simmer for about 2-3 minutes. Reserve 1/2 cup of the mixture for serving.
Add rolled oats to the heating liquid and simmer until creamy and tender, about 10-12 minutes. Stir occasionally as needed. Remove from heat and stir in rose water just prior to serving.
Serve immediately in bowls and top with reserved milk and pistachios. Garnish as desired.
Ingredient notes
Freshly ground cardamom makes all the difference. If using pre-ground cardamom, then you may need to increase the amount used
Other nuts such as cashews, almonds, or walnuts may also be used