Kesar Kheer – Saffron-infused indulgence

Step 1: Prepare Rice

Wash the rice thoroughly and then mash it slightly to break the grains. Set aside.

Step 2: Prepare Cardamom

Place the green cardamom pods in a mortar and pestle and mash them coarsely. Set aside.

Step 3: Prepare Dry Fruits

Take the mixed dry fruits (almonds, cashews, pistachios, cranberries) and mash them lightly. Set aside.

Step 4: Roast Dry Fruits

Heat 1 tablespoon of ghee in a kadai (pan) over medium heat. Add the mashed dry fruits and roast them for 1-2 minutes until they turn slightly golden and fragrant. Remove about half of the roasted dry fruits and set aside for garnish. Keep the remaining half in the pan.

Step 5: Boil Milk

Pour 1 liter of milk into the same kadai with the remaining roasted dry fruits. Bring the milk to a boil, stirring occasionally, for about 3-5 minutes.

Step 6: Add Sugar and Rice

Once the milk has boiled, add 1/2 cup of sugar and the mashed rice to the kadai. Stir well to combine. Reduce the heat to low and cook, stirring frequently to prevent sticking, for 20-30 minutes, or until the rice is fully cooked and the kheer has thickened to your desired consistency.

Step 7: Add Cardamom and Saffron

Add the crushed cardamom and saffron strands to the kheer. Stir well to incorporate. Cook for another 2-3 minutes.

Step 8: Serve

Remove the Kesar Kheer from heat. Pour into serving bowls and garnish with the reserved roasted dry fruits and a few extra saffron strands. Serve warm or chilled.

• Adjust sugar quantity to your preference.

• For a richer Kheer, use full-fat milk and reduce it longer.

• Soaking saffron in a little warm milk before adding can enhance its color and flavor.

• Add condensed milk for extra creaminess and sweetness.

• Experiment with different dry fruits like dates or figs.

• Add a touch of rose water or kewra essence for a floral aroma.