केसरिया चावल की खीर (Saffron Rice Kheer)

Ready in

60 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

45 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~450 kcal

Spicy Level

Very Mild
Recipe by COOKING WITH PRITI PUJA on YouTube
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Measurements
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All Ingredients

Main Ingredients

All Ingredients

For Tempering & Garnish

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Boil Milk

    Pour 2 liters of full cream milk into a heavy-bottomed pot and place it on medium flame to boil.

  2. Prepare and Soak Rice

    Take 1/2 cup of basmati rice. Wash it thoroughly 3-4 times with water until the water runs clear. Add 1/2 cup of fresh water to the washed rice and let it soak while the milk boils.

  3. Add Rice and Saffron to Milk

    Once the milk comes to a boil, the flame to low. Drain the soaked rice and add it to the boiling milk. Stir well to prevent sticking. Add 20-25 saffron strands to the milk and stir again.

  4. Cook the Kheer

    Continue cooking the kheer on low flame, stirring occasionally, until the milk thickens and the rice is fully cooked and soft. This will take approximately . The saffron will also impart a beautiful color to the kheer.

  5. Prepare Dry Fruits

    While the kheer is cooking, chop 15-20 cashew nuts, 15-20 pistachios, and 15-20 almonds into small pieces. Keep a small portion aside for garnishing.

  6. Add Sugar

    Once the kheer has thickened and the rice is cooked, add 1/2 cup of sugar (adjust to your sweetness preference). Stir continuously until the sugar completely dissolves.

  7. Cool the Kheer

    Turn off the flame and let the kheer cool down for at least . During this time, a thick layer of malai (cream) will form on top. Stir this malai back into the kheer to make it richer.

  8. Prepare Dry Fruit Tempering

    Heat 2 tablespoons of Desi ghee in a small pan on low flame. Once the ghee is hot, add the chopped almonds first, as they take longer to roast. After a minute, add the chopped pistachios and cashew nuts. Fry until all the dry fruits turn slightly golden brown. Be careful not to burn them.

  9. Add Tempering to Kheer

    Turn off the flame for the dry fruit . Immediately pour the hot ghee and fried dry fruits into the cooled kheer. Stir everything together thoroughly.

  10. Serve and Garnish

    Ladle the saffron rice kheer into serving bowls. Garnish with the reserved chopped dry fruits and a few extra saffron strands for an appealing presentation. Serve chilled for an enhanced flavor.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 3 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

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)
AllergensThis recipe contains dairy and nuts.
DairyNuts

Variations

Simple ways to adapt this recipe.

  • Add cardamom powder for an extra aromatic flavorCustomise
  • Use condensed milk for a

    Use condensed milk for a quicker and richer kheer.

  • Experiment with different dry fruits

    Experiment with different dry fruits like walnuts or pecans.

Helpful Tips

Small details that can improve the final result.

  • TipAlways Use Full Cream Milk

    Always use full cream milk for a rich and creamy kheer.

  • PreparationSoaking the Rice Beforehand Helps

    Soaking the rice beforehand helps it cook faster and become softer.

  • Cooking tipStir the Kheer Frequently to

    Stir the kheer frequently to prevent milk from sticking to the bottom and burning.

  • TipAdjust Sugar Quantity According to Your Preference
  • PreparationServe Chilled for the Best Taste
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