Authentic Kheer Recipe- Cashew Almond Saffron Milk Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Kheer Recipe – Cashew Almond Saffron Milk Delight

Introduction

Oh, kheer. Just the word conjures up memories of festivals, celebrations, and my grandmother’s kitchen, filled with the sweet aroma of simmering milk and cardamom. It’s the classic Indian dessert, and for good reason! This cashew and almond kheer is a little slice of heaven – creamy, fragrant, and utterly comforting. I’m so excited to share my version with you, one that’s been perfected over years of happy cooking (and a few learning curves!).

Why You’ll Love This Recipe

This isn’t just any kheer recipe. It’s a balance of tradition and convenience. We’re using a quick method for the mawa (milk solids) which cuts down on prep time without sacrificing that rich, creamy texture. Plus, the cashew and almond combination adds a lovely nutty flavour that complements the saffron beautifully. It’s perfect for special occasions, or honestly, just a cozy night in.

Ingredients

Here’s what you’ll need to create this delightful kheer:

• 2 tbsp cashews
• 2 tbsp almonds
• 2 tsp ghee (clarified butter)
• 1 litre milk (full fat recommended)
• 1 cup milk powder
• 2 tbsp ghee (for frying nuts)
• 5 chopped cashews
• 5 chopped almonds
• 2 tbsp raisins
• 10 chopped pistachios
• 5 chopped dates
• 2 tbsp charoli (chironji)
• Pinch of saffron strands
• ?? cup sugar (adjust to taste – see FAQs!)
• ?? tsp cardamom powder (adjust to taste)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in your kheer.

• Cashews & Almonds: Quality and Roasting: Using good quality nuts is key. I prefer using slightly larger cashew pieces. Roasting them brings out their flavour – we’ll do that right at the start.
• Mawa (Milk Solids): Instant vs. Traditional: Traditionally, mawa is made by simmering milk for hours. We’re taking a shortcut here using milk powder and ghee. It works beautifully and saves so much time! If you’re feeling ambitious, feel free to make traditional mawa, though.
• Saffron: The Queen of Spices – Sourcing & Blooming: Saffron is expensive, I know! But it adds such a unique flavour and gorgeous colour. A little goes a long way. We’ll “bloom” it in warm milk to release its full potential.
• Milk: Full Fat vs. Toned – Impact on Texture: Full-fat milk really is best for kheer. It gives you that luxurious, creamy texture. Toned milk will work in a pinch, but the kheer won’t be quite as rich.
• Ghee: Clarified Butter – Flavor & Aroma: Ghee adds a wonderful nutty aroma and flavour. Don’t skimp on it! You can find it at most Indian grocery stores, or even make your own.

Regional Variations in Kheer

Kheer isn’t one-size-fits-all! Every region, and even every family, has its own spin. Some add rice (chawal ki kheer), others vermicelli (seviyan ki kheer). You’ll find variations with coconut, dates, or even rosewater. This recipe is a North Indian style, focusing on nuts and saffron.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the 2 tbsp of cashews and almonds until lightly golden. Let them cool, then blend into a coarse powder. Set aside.
2. Now, let’s make our instant mawa. In a pan, heat 2 tsp of ghee. Add the milk powder and cook for 2-3 minutes, stirring constantly, until it starts to come together and lightly brown. Add about ¼ cup of milk and continue stirring until it forms a thick paste. Set aside.
3. In a heavy-bottomed pot, bring the 1 litre of milk to a boil. Once boiling, reduce the heat to low and add the cashew-almond powder. Simmer for about 5-7 minutes, stirring frequently to prevent sticking.
4. Add the prepared mawa to the milk and continue to simmer for another 10-15 minutes, stirring almost constantly. This is where the magic happens – the kheer will start to thicken.
5. Now, add the sugar (start with ¾ cup and adjust to your liking) and stir until it’s completely dissolved.
6. In a separate small pan, heat 2 tbsp of ghee. Fry the chopped cashews, almonds, raisins, pistachios, dates, and charoli until golden brown and fragrant. Add these to the kheer.
7. Finally, sprinkle in the cardamom powder and mix well. Let it simmer for another 2-3 minutes.

Expert Tips

A few things I’ve learned along the way…

• Achieving the Perfect Kheer Consistency: The kheer should be creamy and slightly thick, coating the back of a spoon. Remember it will thicken further as it cools.
• Preventing Kheer from Sticking or Burning: Constant stirring is your best friend! Use a heavy-bottomed pot to distribute the heat evenly.
• Blooming Saffron for Maximum Flavor & Color: Soak the saffron strands in 2 tbsp of warm milk for at least 20 minutes before adding it to the kheer. This releases its beautiful colour and flavour.
• Roasting Nuts for Enhanced Taste: Don’t skip roasting the nuts! It really elevates the flavour profile.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kheer (Using Plant-Based Milk & Alternatives): My friend Priya swears by using almond milk and cashew cream for a delicious vegan kheer.
• Gluten-Free Kheer: This recipe is naturally gluten-free!
• Spice Level Adjustment (Adding More Cardamom or Other Spices): Feel free to add a pinch of nutmeg or a tiny bit of rosewater for a different flavour dimension.
• Festival Adaptations (Diwali, Holi, Eid): During Diwali, I like to add a touch of edible silver leaf (varak) for extra festivity.

Serving Suggestions

Kheer is best served warm, but it’s also delicious chilled. Garnish with a few extra chopped nuts and a sprinkle of saffron strands. It’s wonderful on its own, or alongside other Indian dishes.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken upon cooling, so just add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

• What is the best type of milk to use for kheer? Full-fat milk is ideal for the richest, creamiest kheer.
• Can I make kheer ahead of time? How long will it keep? Yes, you can! It will keep in the refrigerator for up to 3 days.
• How do I prevent a skin from forming on top of the kheer? Stir it occasionally while it’s cooling, or place a piece of cling film directly on the surface.
• What can I substitute for mawa in this recipe? You can use ricotta cheese (well drained) or paneer (crumbled) as a substitute, but the flavour will be slightly different.
• Is saffron essential for making authentic kheer? What if I don’t have any? Saffron adds a unique flavour and colour, but you can omit it if you don’t have any. A pinch of turmeric can give it a slight yellow hue.
• How can I adjust the sweetness level of the kheer? Start with ¾ cup of sugar and add more to taste. Remember, it will taste less sweet when it’s cold.
• What is the significance of kheer in Indian culture? Kheer is considered a symbol of prosperity and is often made during festivals and celebrations. It’s also traditionally the first solid food given to a baby!