Dry Fruits Kheer (No Sugar)

Step 1: Soak Dry Fruits

In a bowl, combine 1 cup pitted dates, 1/2 cup raisins, 1/2 cup almonds, 5-6 figs (anjeer), and 1/2 cup cashewnuts. Pour enough hot water over them to fully submerge, ensuring all dry fruits are covered. Let them soak for at least 30 minutes to soften.

Step 2: Grind Dry Fruits

Drain the soaked dry fruits, reserving a small amount of the soaking water. Transfer the soaked dry fruits to a blender. Add the reserved soaking water as needed and grind them into a smooth paste. Add 1/2 tsp of cardamom seeds (elaichi) to the ground paste and mix well.

Step 3: Prepare Base

Heat 2 tablespoons of ghee in a pan over medium heat. Add 1/4 cup cashewnuts and 2 tbsp black raisins (kali kishmish) to the hot ghee. Fry them until the cashewnuts turn light golden and the raisins plump up, about 1-2 minutes.

Step 4: Cook Dry Fruit Paste

Pour the ground dry fruit and cardamom paste into the pan with the fried cashewnuts and black raisins. Mix well and cook the paste for 5-7 minutes, stirring continuously, until it thickens slightly and the raw smell disappears.

Step 5: Simmer with Milk

Gradually add 750ml of milk to the dry fruit mixture in the pan, stirring constantly to prevent lumps. Bring the kheer to a gentle boil, then reduce the heat to low and simmer for 10-15 minutes, or until the kheer thickens to your desired consistency. Stir occasionally to prevent sticking to the bottom of the pan.

Step 6: Garnish and Serve

Once the kheer has reached the desired consistency, remove it from heat. Pour into serving bowls and garnish with a few saffron strands. Serve warm or chilled.

• Ensure dry fruits are soaked adequately for easy grinding and a smoother texture.

• Adjust the consistency of the kheer by adding more milk if you prefer a thinner consistency.

• This recipe uses natural sweeteners from dry fruits, making it a healthy alternative to traditional sugar-laden kheers.

• Add other dry fruits like pistachios or walnuts.

• For a vegan version, use plant-based milk and a vegan ghee alternative.

• A pinch of nutmeg can be added for a different aromatic profile.