Kesar Rice Kheer – Indian Dessert
Summary
- This recipe guides you through making a rich and creamy Kesar Rice Kheer, a traditional Indian dessert. It involves slowly simmering full-cream milk with soaked rice, saffron, cardamom, and nuts until it thickens into a delightful sweet pudding.
All Ingredients - Main Ingredients
- Full-cream milk 1 liter
- Rice (washed & soaked in water for 15 minutes) 1/3 cup
- Sugar 5 tbsp
- Cardamom powder 1/4 tsp
- Saffron (crushed/powder or strands) 1/4 tsp or 20-25 strands
- Almonds (coarsely crushed) 10
- Cashews (crushed coarsely) 10
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Heat Milk
Keep 1 liter of full-cream milk in a pan to heat up on medium-high flame. Stir the milk frequently and scrape the sides to prevent it from scorching.
Step 2: Add Soaked Rice
Once the milk comes to a boil, the flame to low. Add the 1/3 cup of washed and 15-minute soaked rice to the boiling milk. Stir well.
Step 3: Add Nuts and Spices
Continue cooking the mixture on low-medium flame, stirring frequently. Add the coarsely crushed almonds and cashews (reserving some for garnish). Then add 1/4 tsp cardamom powder and 1/4 tsp saffron powder/strands. Stir everything well to combine.
Step 4: Add Sugar and Thicken
After the kheer has been cooking for approximately (since adding rice), add 5 tablespoons of sugar. Continue stirring constantly to prevent the mixture from sticking to the bottom of the pan. Keep cooking until the kheer thickens further. The kheer will have been cooking for about at this point.
Step 5: Final Cooking and Consistency
Continue cooking for another (for a total of of cooking after adding rice) until the kheer reaches a thick consistency. Ensure the flame is on low and stir continuously, as the sugar can cause it to burn quickly. The kheer is ready when it's thick and creamy.
Step 6: Serve
Garnish the prepared kheer with the saved crushed nuts. Serve it hot, or cool it down and chill in the fridge before serving for a refreshing dessert.
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