Cardamom and Saffron Kheer

Kheer is a flavoured rice pudding originating from the Indian subcontinent made with rice, sugar and full fat milk. I made this special treat on the occasion of Janmashtami, a Hindu festival that celebrates the birth of Lord Krishna at midnight. The festival is celebrated across India but mainly in the city of Vrindavan where Lord Krishna was born. This was my offering to the Lord to celebrate this auspicious day. Nonetheless, it is an easy to make quick indian dessert to satisfy that sweet tooth.

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Total cook time: 45 minutes

Servings: 2

Ingredients

  • 50 gms washed and soaked rice (I have used basmati rice but you can use any variety) – Wash the rice until the water is clear and soak it. I soaked the rice for 2 hours before cooking. The longer you soak, the better it is.
  • 400 ml full fat milk
  • 6 tbsp sugar
  • 10-12 cardamom pods (cardamom is crushed to a powder for flavour) – If you have cardamom powder, you could 1 tsp of that use that instead
  • 5-6 saffron strands
  • 1 tbsp kewra water (optional ingredient – if you do not have it, you can skip it or use rose water)
  • 1 tbsp ghee
  • 5-6 chopped almonds
  • 5-6 chopped cashews
  • 50 ml water
  • 8-9 golden raisins

Notes:

  • You can use any other nuts of choice such as pistachio or hazelnuts
  • For more creaminess and liquid kheer, add more milk at the end

Method

  1. In a thick base pan, add water followed by the full fat milk and boil on medium heat stirring constantly so that the milk does not stick to the bottom.
  2. Take 1 tbsp of the hot milk in a separate bowl and soak the saffron strands in it for 10 minutes.
  3. Drain the water of the from the rice and add it to the milk and keep stirring.

4. Next, add the sugar and stir.

5. In a separate pan, heat the ghee.

6. Once hot, add the cashews, almonds and raisins and roast for 1-2 minutes and keep aside.

8. Let the rice boil. This should take about 12-15 minutes on medium heat.

9. Once the rice is cooked, add the crushed cardamom powder, kewra water (optional) and saffron infused milk and stir.

10. The milk should begin to thicken. Keep stirring to avoid the milk sticking to the base.

11. Once the milk is thickened to a creamy consistency, add the roasted nuts and raisins and mix.

12. If the kheer begins to dry out too much, add 50-100ml more milk (depending on how thick you want the kheer) and stir, allowing the milk to boil a little on high heat.

13. Top with garnish of your choice and enjoy.

Hope you enjoy this!

Payal

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