Authentic Indian Kheer Recipe – Saffron Rice Pudding with Caramel & Nuts

Last Updated on 6 months ago by Neha Deshmukh

Authentic Indian Kheer Recipe – Saffron Rice Pudding with Caramel & Nuts

Introduction

Oh, Kheer. Just the word conjures up memories of festive celebrations and my grandmother’s kitchen, filled with the sweet aroma of simmering milk and cardamom. This isn’t just a dessert; it’s a hug in a bowl! Kheer, a classic Indian rice pudding, is a staple in almost every Indian household, and for good reason. It’s creamy, fragrant, and utterly delicious. I’m so excited to share my family’s recipe with you – a version that’s been perfected over generations, complete with a luscious caramel drizzle and crunchy nuts. You’ll absolutely love it!

Why You’ll Love This Recipe

This kheer recipe is special. It’s not overly complicated, but the layers of flavor – from the saffron-infused milk to the rich caramel – are what truly elevate it. It’s perfect for special occasions, but honestly, it’s so good you might find yourself making it just because! Plus, the addition of caramel takes it to a whole new level of indulgence.

Ingredients

Here’s what you’ll need to create this magical dessert:

• 10 tablespoons rice (approximately 100g)
• 2 liters full-fat milk
• 3/4 cup sugar (approximately 150g)
• 2 tablespoons sugar (for caramel)
• 1 tablespoon butter
• 150 ml cream or water (for caramel)
• 1/3 cup chopped nuts (almonds, cashews, pistachios – about 40g)
• 1.5 tablespoons ghee (approximately 22ml)
• 1/2 teaspoon saffron strands
• 1/2 teaspoon ground cardamom

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Rice: I prefer using small-grain rice for kheer, but we’ll dive deeper into that later.
• Milk: Full-fat milk is key for that creamy texture. Don’t skimp here!
• Saffron: A little goes a long way. Good quality saffron will give you the best color and flavor.
• Ghee: Ghee adds a beautiful nutty flavor that’s traditional in Indian sweets.
• Nuts: Feel free to use your favorites! I love a mix of almonds, cashews, and pistachios.

Rice Varieties for Kheer

Choosing the right rice is important. Traditionally, short-grain rice varieties are used. Here are a few options:

• Basmati Rice: While known for biryani, a little basmati works well, giving a lovely aroma.
• Sona Masoori: A popular choice in South India, it cooks up beautifully creamy.
• Moti Rice: Specifically used for kheer, it yields a wonderfully thick consistency.

The Significance of Saffron in Indian Desserts

Saffron, or kesar as it’s known in India, isn’t just about color. It’s considered auspicious and adds a delicate, floral flavor that’s synonymous with celebration. My grandmother always said a pinch of saffron makes everything feel special!

Full-Fat Milk vs. Other Milk Types

Trust me on this one – full-fat milk is the way to go. It creates a richer, creamier kheer. Lower-fat milk will result in a thinner consistency. If you absolutely must use a different type, you can add a tablespoon or two of milk powder to help thicken it.

Ghee: The Traditional Fat for Flavor

Ghee, clarified butter, is a cornerstone of Indian cooking. It has a high smoke point and imparts a unique, nutty flavor that you just can’t replicate with other oils. It’s worth the investment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rice: Rinse 10 tablespoons of rice under cold water until the water runs clear. Then, soak it in water for about 30 minutes. This helps it cook evenly.
2. Bloom the Saffron: While the rice soaks, gently crush the saffron strands and soak them in 2 tablespoons of warm milk. This releases their color and flavor.
3. Simmer the Milk: In a heavy-bottomed pot, bring 2 liters of full-fat milk to a boil.
4. Add the Rice: Drain the soaked rice and add it to the boiling milk. Reduce the heat to low and simmer for about 10-15 minutes, stirring occasionally to prevent sticking.
5. Saffron Time: Stir in the saffron-infused milk. Watch as the kheer transforms into a beautiful golden hue!
6. Mash it Up: Once the rice is cooked, gently mash it with a potato masher. This helps create that signature creamy texture. Don’t overdo it – you still want some texture.
7. Caramel Magic: In a separate pan, melt 2 tablespoons of sugar over medium heat. Be patient! It will start to caramelize and turn golden brown. Add 1 tablespoon of butter and 150ml of cream (or water) carefully – it will splatter! Simmer until the caramel thickens slightly.
8. Combine & Sweeten: Add the caramel sauce (reserving about 2 tablespoons for drizzling) and 3/4 cup of sugar to the kheer. Cook for another 5-10 minutes, stirring constantly, until the kheer reaches your desired consistency.
9. Nuts & Cardamom: Roast 1/3 cup of chopped nuts in 1.5 tablespoons of ghee until golden brown. Stir in the roasted nuts and 1/2 teaspoon of ground cardamom into the kheer. Cook for another 2 minutes.

Expert Tips

Here are a few secrets to kheer success:

Achieving the Perfect Kheer Consistency

The key is patience! Simmering the milk slowly and stirring frequently will result in a creamy, smooth kheer.

Preventing Kheer from Sticking to the Bottom of the Pot

Use a heavy-bottomed pot and stir, stir, stir! Seriously, constant stirring is your best friend.

Blooming Saffron for Maximum Flavor & Color

Soaking the saffron in warm milk unlocks its full potential.

Roasting Nuts for Enhanced Taste

Roasting the nuts brings out their natural oils and adds a delicious depth of flavor.

Variations

• Vegan Kheer: Use plant-based milk (almond, soy, or coconut) and vegan butter.
• Gluten-Free Kheer: This recipe is naturally gluten-free!
• Adjusting the Spice Level: If you love cardamom, feel free to add a little more.
• Festival Adaptations: For Diwali, add edible silver leaf (varak) for extra sparkle.
• Sugar-Free Kheer: Use a sugar substitute like stevia or erythritol.

Serving Suggestions

Serve the kheer warm or chilled. Drizzle with the reserved caramel sauce, sprinkle with extra chopped nuts, and garnish with a few rose petals for a beautiful presentation. It’s the perfect ending to any meal!

Storage Instructions

Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken as it cools, so you can add a splash of milk to loosen it up before serving.

FAQs

What type of rice is best for making kheer?

Short-grain rice like Sona Masoori or Moti rice are ideal, but Basmati can work in a pinch.

Can I make kheer ahead of time? How long will it keep?

Yes! Kheer actually tastes better the next day. It will keep in the refrigerator for up to 3 days.

How do I prevent a skin from forming on top of the kheer?

Place a piece of cling film directly on the surface of the kheer while it cools.

What can I substitute for saffron if I don’t have any?

A tiny pinch of turmeric can give a similar color, but it won’t have the same flavor.

Can I use a slow cooker or Instant Pot to make kheer?

Yes, you can! Search online for specific instructions for slow cooker or Instant Pot kheer recipes.

Is it necessary to use ghee, or can I use another oil?

Ghee adds a unique flavor, but you can use vegetable oil or coconut oil as a substitute.