Saffron kheer
Prep
15 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Making saffron kheer is one of my favorite ways to end a meal, and honestly, it's simpler than you'd think. This creamy Indian rice pudding comes together in just about an hour, which means you can whip up something truly special without spending all day in the kitchen. The saffron gives it that gorgeous golden color and delicate floral flavor, while the cardamom adds warmth and depth. What I love most is that whole milk is packed with calcium and protein, so you're treating yourself to something both delicious and nourishing. The best part? You probably have most of these ingredients already at home, making this an affordable dessert that feels fancy and indulgent.
Ella x
Ingredients
- 70 gramsbasmati rice
- 1 litre/swhole milk
- 1 pinch/essaffron
- ½ tspground cardamom((from 4 pods))
- 50 gramscaster sugar
- 10 gramsflaked almonds(toasted if liked)
- 20 gramspistachio kernels(roughly chopped)
Detail level
Instructions
- 1
Soak the rice in cold water for 10 minutes. Drain it well, then put it in a pestle and mortar and crush it so all the rice grains are broken.
- 2
Put the milk, saffron and cardamom in a wide pan and bring it up to a simmer, stirring.
- 3
Put the rice in the milk and cook gently for 40-45 minutes, stirring regularly, until the rice is cooked, soft and mushy.
- 4
Add the sugar and most of the nuts and mix well. Cook for another minute until the sugar has dissolved. Serve warm or chilled with the remaining nuts sprinkled on top.
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