Saffron and Pistachio Kheer (Fragrant Indian Rice Pudding)
Let yourself be carried away by this creamy kheer, an iconic dairy dessert from northern India, often prepared during festivals and celebrations. Basmati rice melts gently into saffron-infused milk, revealing floral and delicate aromas. Green cardamom brings its subtle freshness, while pistachio and almond crunch under the tooth. This pudding, similar to rice pudding but more refined, is traditionally enjoyed chilled, often at weddings or during Diwali. You'll see, it's a caress for the palate, a perfect balance of sweetness, aromas, and textures. A simple and generous recipe that invites you to travel and indulge, perfect for ending an Indian meal beautifully.
Ingredients
- Basmati rice50 g
- Whole milk1 liter
- Sugar80 g
- Saffron threads1 pinch
- Green cardamom powder1/2 teaspoon
- Chopped pistachios30 g
- Sliced almonds20 g
- Rose water1 teaspoon
Instructions
- 1
Rinse the basmati rice under clear water until the water runs clear, then drain it.
- 2
In a large heavy-bottomed saucepan, bring the milk to a boil with the rice. Reduce the heat and simmer gently for 25-30 minutes, stirring occasionally, until the rice is tender and the milk has reduced by a third.
- 3
Add the sugar, saffron, cardamom, and rose water. Mix well and continue cooking for 5-10 minutes until creamy but still slightly liquid (the kheer thickens as it cools).
- 4
Remove from heat and stir in half of the pistachios and almonds. Pour the kheer into bowls or glasses.
- 5
Let it cool to room temperature, then refrigerate for at least 2 hours. Serve chilled, garnished with the remaining pistachios and almonds.
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