Serve it with masala chai.
Cardamom and Saffron Kheer (Indian Rice Pudding)
Dessert
Custards puddings creams
Easy
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Kheer is rice simmered slowly in milk until it breaks down into a creamy, lightly sweet pudding scented with cardamom and saffron and topped with nuts. No eggs or cream are needed, only time and patient stirring. Makes 6 servings in about 1 hr 25 min.
Prep
15 min
Cook
70 min
Total
1 hr 25 min
Servings
6
Diet
Gluten free
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
- 2 oz (50 g)basmati rice, rinsed and soaked 20 minutes
- 6 ⅓ cups (1500 ml)whole milk
- ½ cup (90 g)granulated sugar
- ¼ oz (5 g)ghee
- ¾ tsp (2 g)ground cardamom
- 1 pinchsaffron threads, soaked in 15 ml warm milk
- 2 ½ tbsp (20 g)slivered almonds
- 2 tbsp (15 g)pistachios, chopped
- 1 tsp (5 ml)rose water, optional
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Instructions
- Drain the soaked rice well and stir it in a heavy pot with the ghee for 1 minute.
- Add the milk and bring to a boil over medium heat, stirring so it does not stick.
- Reduce the heat to low and simmer uncovered for 50 to 60 minutes, stirring every few minutes and scraping the bottom, until the rice is very soft and the milk has reduced by about a third.
- Lightly mash some of the rice against the side of the pot with the spoon to help thicken it.
- Stir in the sugar, cardamom and the saffron with its milk, and simmer 5 more minutes until the pudding coats the back of a spoon.
- Remove from the heat and stir in the rose water if using.
- Serve warm or chilled, topped with the almonds and pistachios.
Tips
- A heavy-bottomed pot prevents scorching; keep the heat low.
- The pudding thickens a lot as it cools, so thin it with a splash of milk when chilled.
- Soaking the rice shortens cooking time.
- Cool leftovers quickly and refrigerate within 2 hours; reheat to steaming (165 F / 74 C) before serving warm.
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Recipe FAQ
How long does it take to make cardamom and saffron kheer (indian rice pudding)?
Plan on 15 minutes of prep and 1 hour 10 minutes of cooking. The recipe makes 6 servings.
How should I store cardamom and saffron kheer (indian rice pudding)?
Refrigerate within 2 hours of cooking, covered, up to 4 days.
Can I make cardamom and saffron kheer (indian rice pudding) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
287
Calories / serving
12.2g
Fat
35.6g
Carbs
10.0g
Protein
28.5g
Sugar
Whole recipe (6 servings): ~1722 cal · 73g fat · 214g carbs · 60g protein · 171g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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