Authentic Kheer Recipe – Saffron Rice Pudding with Cardamom & Nuts

Last Updated on 2 months by Neha Deshmukh

Authentic Kheer Recipe – Saffron Rice Pudding with Cardamom & Nuts

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Kheer. This creamy, dreamy saffron rice pudding isn’t just a dessert; it’s a hug in a bowl, a taste of tradition, and a staple in Indian celebrations. I remember my grandmother making this for every festival, and the aroma would fill the entire house. Now, I’m so excited to pass on her (and my!) secrets to you.

Why You’ll Love This Recipe

This Kheer recipe is all about simplicity and flavour. It’s surprisingly easy to make, even if you’re new to Indian desserts. The delicate fragrance of saffron, the warmth of cardamom, and the crunch of nuts create a truly magical experience. Plus, it’s naturally gluten-free! You’ll love how comforting and satisfying this classic dessert is.

Ingredients

Here’s what you’ll need to create this delicious Kheer:

• 3 Tbsp Rice (approximately 30g)
• 6 cups Whole Milk (approximately 1.4 liters)
• Pinch of Saffron (kesar)
• 1/3 cup Sugar (approximately 67g)
• 1/2 tsp Cardamom Powder (approximately 2.5g)
• 2 Tbsp chopped Pistachios and Almonds (approximately 15g)

Ingredient Notes

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

• Rice: We’re using a small amount of rice, but the type matters (more on that below!).
• Whole Milk: Trust me on this one – full-fat milk is key for that rich, creamy texture. Lower-fat milk just won’t give you the same result.
• Saffron: A little goes a long way! Good quality saffron will give you the best colour and flavour.
• Cardamom: Freshly ground cardamom is always best, but good quality powder works beautifully too.
• Nuts: Feel free to experiment! Cashews, walnuts, or even a sprinkle of rose petals make lovely additions.

Rice Varieties for Kheer

Choosing the right rice is important. Traditionally, Basmati rice is used, but it needs to be broken down quite a bit. Here are a few options:

• Basmati Rice: The most traditional choice. Soak and coarsely grind it for the best texture.
• Sona Masoori Rice: Another good option, slightly stickier than Basmati.
• Puffed Rice (Murmura): For a quicker version, you can use puffed rice! It gives a slightly different texture, but it’s delicious.

The Significance of Saffron in Indian Desserts

Saffron, or kesar, isn’t just about colour and flavour. It’s considered a sacred spice in India, often used in religious ceremonies and celebrations. It adds a beautiful aroma and a touch of luxury to any dish. A tiny pinch is all you need to elevate your Kheer!

Using Full-Fat Milk for Creaminess

I can’t stress this enough: use full-fat milk! It’s what gives Kheer its signature creamy texture. The fat content helps create a luscious, velvety consistency that’s simply irresistible.

Cardamom: The Queen of Indian Spices

Cardamom is a cornerstone of Indian cuisine, and Kheer is no exception. Its warm, aromatic flavour perfectly complements the sweetness of the milk and sugar. It’s truly the queen of Indian spices!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the rice in water for about 30 minutes. This helps it cook evenly. Then, drain the water and coarsely grind the rice using a spice grinder – you don’t want a fine powder, just broken-down grains.
2. In a heavy-bottomed, non-stick pan, bring 5.5 cups of milk to a rolling boil, stirring frequently to prevent sticking.
3. While the milk is heating, mix the remaining 0.5 cup of milk with the ground rice to form a smooth paste.
4. Reduce the heat to low and simmer the milk for about 10 minutes, stirring constantly. This step is important for developing the flavour.
5. Now, add the saffron to the simmering milk. Then, slowly pour in the rice-milk mixture, stirring continuously to avoid lumps.
6. Cook for another 10 minutes, stirring almost constantly. The mixture will start to thicken.
7. Add the sugar and continue cooking for about 10 more minutes, until the Kheer reaches your desired consistency. Remember, it will thicken further as it cools.
8. Remove from heat and stir in the cardamom powder.
9. Finally, portion the Kheer into serving bowls, garnish with chopped pistachios and almonds, and refrigerate for at least 2-3 hours before serving. Chilling allows the flavours to meld together beautifully.

Expert Tips

Here are a few tips to help you make the perfect Kheer:

• Achieving the Perfect Kheer Consistency: The consistency should be slightly thinner than you’d like when hot, as it will thicken as it cools.
• Preventing Kheer from Sticking to the Bottom of the Pan: Use a heavy-bottomed, non-stick pan and stir constantly, especially during the simmering stages.
• The Importance of Slow Simmering: Low and slow is the key! This allows the flavours to develop and the rice to cook properly.

Variations

Kheer is a versatile dessert! Here are a few ways to customize it:

• Vegan Kheer: Use plant-based milk like almond, soy, or coconut milk. Coconut milk will give it a particularly lovely flavour.
• Gluten-Free Kheer: This recipe is naturally gluten-free! Just double-check your cardamom powder to ensure it hasn’t been processed with any gluten-containing ingredients.
• Adjusting the Sweetness Level: Feel free to adjust the amount of sugar to your liking. Start with 1/3 cup and add more if needed.
• Festival Adaptations: During Diwali, I love adding a pinch of edible silver leaf (varak) for extra festivity. For Holi, a sprinkle of colourful edible flowers is a fun touch!

Serving Suggestions

Kheer is best served chilled. A sprinkle of extra nuts on top adds a nice crunch. It’s wonderful on its own, but also pairs beautifully with other Indian sweets like Gulab Jamun or Jalebi.

Storage Instructions

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

FAQs

Let’s answer some common questions:

What type of rice is best for making Kheer?

Basmati rice is traditional, but Sona Masoori or even puffed rice work well too!

Can I make Kheer ahead of time?

Absolutely! In fact, Kheer tastes even better the next day after the flavours have had a chance to meld.

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’s cooling. This will prevent a skin from forming.

What can I substitute for saffron?

While saffron is unique, a tiny pinch of turmeric can give a similar colour, though it won’t have the same flavour.

Can I use condensed milk to make Kheer faster?

You can, but it will change the flavour profile. It won’t have the same delicate taste as Kheer made with whole milk and sugar.

Enjoy making this classic Indian dessert! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!