Bread Kheer
An easy kheer made with pantry ingredients!
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1 litre Milk (Whole)
- 1 litre Half and half
- 3 Plain Croissants
- 5 Tea Rusks (Papay) (not cake rusks)
- 6 cardamoms (seeds removed and lightly crushed OR 1 tsp cardamom powder)
- 1 pinch saffron
- 1 cup sugar
- 1/4 cup minced pistachios
- 1/4 cup minced blanched almonds
Instructions
- 1
Heat milk and half and half in a large heavy-bottomed pot on the stove (not nonstick)
- 2
Bring the mixture to a boil, tear the croissants and rusks into pieces and add them in
- 3
Simmer until both breads are soft, about 5-6 minutes.
- 4
Puree with a handheld (immersion) blender or in a regular blender.
- 5
Pour back in the pot (if using a regular blender). Add the cardamom, saffron, sugar and half the nuts
- 6
Simmer on low heat, stirring frequently, the mixture will darken and thicken. As it becomes thick it starts to bubble, so please do be careful! TIP: Leave a wooden spoon in the pot to prevent any bubbling over
- 7
Cook it down by about 40 percent (nearly half) of what it was –this takes about 20-30 minutes depending on the pot you are using.
- 8
Put in your serving dishes/glasses, let cool, and scatter with the remaining nuts right before serving.