Persimmon Rice Pudding/ Kheer is a creamy, soft pudding filled with a hint of cardamoms and juicy Persimmons/Amar Phal can be made either by baking or boiling. Persimmon is known to have been brought into India by the British. It’s found mainly in the hilly regions of Himachal and Uttarakhand and also in Ooty in the south. It’s a very seasonal fruit and is only available from mid September to end of November. This fruit is called Amar-phal because it continues to ripen after it is cut off from the plant and it is considered immortal (amar).
Since Diwali is approaching I have decided to make a rice pudding with this beauties.To make this rice pudding I have used Gobind Bhog rice for its lovely fragrance, full fat milk, White sugar(you can use jaggery also), ground cardamom, chopped almonds and pistachios along with some pureed persimmon.
- 2 medium-size ripe persimmons or 1 cup persimmon puree
- 500 ml full fat milk
- 1/4 cup basmati rice
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cardamom
- 1 tbsp chopped pistachios
- 1 tbsp chopped almonds
- Chopped Persimmons for garnishing
Let’s make it:
- Rinse the basmati rice in cold water twice then soak for 30 minutes to an hour. Drain.
- Make deep cut in pointed end of each persimmon. Scoop out pulp into processor and puree until smooth. Measure 1 cup puree.
- Combine milk, rice, cardamom powder and salt in a medium saucepan. Bring to simmer, stirring to avoid getting stuck at the bottom. Reduce heat to low and cook till rice is cooked. Then add the sugar and continue to cook until pudding is very thick, stirring frequently, about 40 minutes.Turn the heat off and let the rice rest.
- Gently fold the persimmon puree in the kheer. Garnish with Chopped almonds, pistachios and persimmons.
- Serve warm or cold.