Ingredients:

  • 300g ripe muskmelon, peeled and cubed
  • 1g cardamom powder
  • 1 pinch saffron strands
  • 1 tbsp warm milk
  • 960ml toned milk
  • 40g jaggery powder
  • 15ml rose water

Instructions:

  1. Blend the muskmelon cubes into a smooth paste and pass the puree through a fine-mesh strainer to remove fibrous strings. Store in the refrigerator.
  2. Pour the toned milk into a heavy-bottomed pot and bring to a gentle boil over medium heat. Lower the heat and simmer, stirring frequently, until the milk reduces by about one-third.
  3. Stir in the jaggery powder and saffron soaked in milk, whisking until the sweetener is fully dissolved.
  4. Lower the heat and slowly fold in the chilled muskmelon puree. Simmer for 2–3 minutes, then stir in the cardamom powder and rose water and remove from heat immediately.
  5. Transfer the kheer to a glass bowl, let it cool to room temperature, and refrigerate for at least 2 hours to thicken.