Fig & Cardamom Kheer Parfait
This Fig & Cardamom Kheer Parfait layers creamy rice, sweet figs, and warm spices. It's an easy dessert that feels a little fancy for company.
Ingredients
- 0.75 cup Basmati rice
- 6 cups whole milk
- 0.5 teaspoon green cardamom powder
- 0.25 cup honey
- 0.25 teaspoon saffron threads (optional)
- 8 dried figs
- 0.5 cup hot water
- 0.25 cup chopped pistachios
- 0.25 cup chopped almonds
- 0.25 cup pomegranate seeds
- 4 fresh mint sprigs
Instructions
- Rinse 0.75 cup Basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain thoroughly.
- In a heavy-bottomed pan, combine 6 cups whole milk and the soaked, drained rice. Bring to a boil over medium-high heat, stirring constantly to prevent sticking.
- Reduce the heat to low and simmer for 40-50 minutes, stirring occasionally, until the rice is tender and the milk has thickened to a creamy consistency. The Kheer should coat the back of a spoon.
- Stir in 0.5 teaspoon green cardamom powder, 0.25 cup honey, and 0.25 teaspoon saffron threads (if using). Cook for another 5 minutes, stirring until well combined. Remove from heat and let it cool completely. Once cool, cover and refrigerate for at least 2 hours to chill.
- While the Kheer is chilling, roughly chop 8 dried figs. Place the chopped figs in a small bowl and pour 0.5 cup hot water over them. Let them soak for 15-20 minutes until softened. Drain the figs, reserving 1 tablespoon of the soaking liquid for extra moisture if needed.
- Assemble the parfaits: In 4 individual serving glasses or bowls, layer 0.25 cup of the chilled Kheer at the bottom of each glass. Top with a layer of the softened figs, followed by a sprinkle of 0.25 cup chopped pistachios and 0.25 cup chopped almonds divided evenly among glasses.
- Repeat the layering, adding another portion of Kheer, then figs, and a final sprinkle of the remaining nuts. Ensure the top layer is Kheer.
- Garnish each parfait with a vibrant sprinkle of 0.25 cup pomegranate seeds and a fresh mint sprig. Serve immediately or keep chilled until ready to serve.