Kheer is one of India's most beloved desserts - a slow-cooked rice pudding that fills your kitchen with warmth and nostalgia. This version takes things up a notch by stirring in the bold spiced flavour of Almond Crunch Masala Chai, then finishing each bowl with a generous handful of crunchy almond pieces right before serving. The result is a dessert that delivers the silky, creamy comfort of traditional kheer alongside a satisfying crunch and a chai-spiced depth you won't find anywhere else.

What You Need

• 1 litre full-fat milk
• 3 tablespoons short-grain rice (or basmati), rinsed well
• 3 tablespoons Almond Crunch Masala Chai (crushed lightly if in larger pieces)
• 3 to 4 tablespoons coconut sugar or jaggery powder, to taste
• 1/4 teaspoon ground cardamom
• A small pinch of saffron strands, soaked in 2 tablespoons warm milk
• 2 tablespoons chopped pistachios, for garnish
• 1 tablespoon rose water (optional)
• Extra Almond Crunch Masala Chai pieces, to serve

How to Make It

1. Bring the milk to a gentle boil in a heavy-bottomed pan over medium heat. Stir frequently to prevent it from sticking to the base.
2. Add the rinsed rice and reduce the heat to low. Cook, stirring every few minutes, for 30 to 35 minutes until the rice is completely soft and the milk has thickened noticeably.
3. Add the lightly crushed Almond Crunch Masala Chai pieces and stir them into the kheer. The chai spices and almond flavours will infuse into the warm milk as it continues to cook.
4. Continue cooking on low heat for another 8 to 10 minutes, stirring often, until the kheer reaches your preferred consistency. It will thicken further as it cools.
5. Stir in the coconut sugar or jaggery and the ground cardamom. Taste and adjust sweetness.
6. Pour in the saffron milk and stir through. Add rose water if using.
7. Remove from heat and let cool slightly. Serve warm or refrigerate for at least 2 hours and serve chilled.
8. Just before serving, top each bowl generously with extra Almond Crunch Masala Chai pieces and a scatter of chopped pistachios.

Tips and Variations

• Make it dairy-free: Use full-fat coconut milk or oat milk in place of dairy. The kheer will be slightly less thick but equally delicious.
• Texture tip: Always add the Almond Crunch topping just before serving - this keeps it beautifully crunchy rather than letting it soften in the kheer.
• Sweetness: Coconut sugar gives a gentle caramel note that pairs wonderfully with the chai spices. Start with 3 tablespoons and add more to taste.
• Ahead of time: Kheer keeps well in the fridge for up to 3 days. If it thickens too much overnight, stir in a splash of milk before serving.
• Serve it both ways: Warm kheer is comforting and cosy on a cool evening; chilled kheer is refreshing and makes a brilliant make-ahead dessert for guests.