Dry Fruit Kheer

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Dry Fruit Kheer to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Dry Fruit Kheer, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients
• 1 litre milk
• 3/4 cup sugar
• 1/4 tsp. cardamom powder
• 15 strands saffron crushed, soaked in 1 tsp. hot milk
• 10-12 raisins
• 10-12 currants
• 10-12 almonds slivered
• 10-12 pistachios, slivered
• 5-6 dried peaches, quartered
• 5-6 dried apricots, nut removed, broken to bits

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method Soak raisins, currant, peaches, apricots, in hot water for 10 minutes

Step 2: Technique & Execution

Boil milk, with cardamom, saffron and sugar for 10 minutes

Step 3: Technique & Execution

Drain soaked dry fruit, add to boiling milk, stir gently

Step 4: Technique & Execution

Simmer, stirring occasionally, for 5 minutes

Step 5: Technique & Execution

Add almonds, pistachios, take off fire

Step 6: Technique & Execution

Courtesy : Saroj Kering