Baked Kheer

Baked Kheer is a delightful vegan twist on the traditional Indian rice pudding, infused with fragrant cardamom and baked to perfection for a creamy, comforting dessert. This unique dish combines the richness of coconut milk with the sweetness of jaggery, creating a delectable treat that’s both satisfying and nourishing.

Ingredients

• Basmati rice - 50 grams
• Coconut milk - 400 ml
• Jaggery (grated) - 50 grams
• Almonds (chopped) - 2 tablespoons
• Cashews (chopped) - 2 tablespoons
• Raisins - 2 tablespoons
• Cardamom powder - 1/2 teaspoon
• Vanilla extract - 1/2 teaspoon
• Salt - a pinch

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.
3. In a saucepan, combine the coconut milk, grated jaggery, cardamom powder, and a pinch of salt. Heat gently until the jaggery is fully dissolved.
4. Drain the soaked rice and add it to the saucepan with the coconut milk mixture. Stir well to combine.
5. Pour the mixture into a baking dish and sprinkle the chopped almonds, cashews, and raisins on top.
6. Bake in the preheated oven for 30-35 minutes, or until the rice is tender and the mixture is set.
7. Remove from the oven, drizzle with vanilla extract, and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 55 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 20 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.3 L

Health Benefits

• Rich in healthy fats from coconut milk and nuts.
• Contains antioxidants from jaggery and cardamom.

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