Last Updated on 4 months by Neha Deshmukh

Basmati Rice Kheer Recipe – Saffron Cardamom Indian Pudding

Introduction

Oh, Kheer! Is there anything more comforting? This creamy, dreamy rice pudding holds such a special place in my heart – and in Indian cuisine, really. I remember my dadi (grandmother) making this for every festival, and the aroma would fill the entire house. It’s a dessert that just feels like home. Today, I’m sharing my version of Basmati Rice Kheer, infused with the delicate flavors of saffron and cardamom. It’s a little bit of effort, but trust me, every spoonful is worth it!

Why You’ll Love This Recipe

This isn’t just any kheer. Using basmati rice gives it a unique, slightly nutty flavor and a beautiful texture. The saffron and cardamom create a truly aromatic experience, and the addition of almonds and pistachios adds a delightful crunch. It’s perfect for celebrations, a cozy night in, or just when you need a little something sweet. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to make this delicious Basmati Rice Kheer:

• ¼ cup basmati rice (approx. 50g)
• 1 liter whole milk (approx. 950ml)
• ½ cup sugar (approx. 100g)
• 12-15 saffron strands
• 6-7 green cardamom pods
• 10-12 blanched sliced almonds
• 10-12 blanched sliced pistachios
• 2 tsp rose water

Ingredient Notes

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

Basmati Rice – The Choice of Grain

I love using basmati rice for kheer. It cooks up fluffy and has a lovely fragrance. Don’t use pre-cooked rice, though! We need the starch to release as it cooks.

Whole Milk – Full Fat vs. Toned

Full-fat milk really gives the kheer that rich, creamy texture we’re after. You can use toned milk, but the kheer won’t be quite as decadent.

Saffron – Sourcing and Quality

Saffron is the star of the show! Look for good quality saffron strands – they’ll have a deep red color and a strong aroma. A little goes a long way, so don’t skimp, but you don’t need a huge amount either.

Cardamom – Freshly Ground vs. Powdered

Freshly ground cardamom is always best. The flavor is so much more vibrant. If you’re using powdered cardamom, make sure it’s relatively fresh.

Rose Water – Authentic Flavor Enhancement

Rose water adds a beautiful floral note. Be careful not to add too much, as it can be overpowering. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to prep the rice. Rinse ¼ cup of basmati rice really well under cold water until the water runs clear. Then, spread it out on a clean kitchen towel and let it dry completely. Once dry, grind it to a coarse texture – it should resemble semolina.
2. In a heavy-bottomed pan (this is important to prevent sticking!), bring 1 liter of milk to a boil.
3. Once boiling, add the ground rice and mix continuously to avoid any lumps forming. Keep stirring!
4. Now, add ½ cup of sugar and reduce the heat to low. Simmer for 20-25 minutes, stirring frequently. The mixture will gradually thicken.
5. While the kheer is simmering, let’s bloom the saffron. Soak 12-15 saffron strands in 1 tablespoon of warm milk. This helps release their color and flavor.
6. After the 20-25 minutes, add the saffron mixture, 6-7 lightly crushed green cardamom pods, 10-12 sliced almonds, and 10-12 sliced pistachios to the kheer.
7. Cook for another 5-6 minutes, stirring occasionally.
8. Finally, remove from the heat and stir in 2 teaspoons of rose water.
9. Pour the kheer into earthen bowls (matkas if you have them – more on that later!) or individual serving dishes.
10. Garnish with extra nuts and refrigerate for at least 4 hours, or preferably overnight.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect kheer:

Achieving the Perfect Consistency

The kheer should be creamy and slightly thick, but still pourable. If it’s too thick, add a splash of milk. If it’s too thin, simmer for a few more minutes.

Preventing Sticking and Burning

A heavy-bottomed pan is your best friend here! And constant stirring is key. Seriously, don’t walk away from the stove.

Blooming the Saffron for Maximum Color

Soaking the saffron in warm milk is crucial. It unlocks the beautiful color and flavor. Don’t skip this step!

Using Earthenware (Matkas) for Traditional Flavor

Serving kheer in earthen bowls (matkas) adds a lovely, traditional touch. The porous nature of the clay allows the kheer to stay cool and absorb some of the flavors.

Variations

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

• Vegan Kheer: Use plant-based milk like almond or cashew milk. It won’t be exactly the same, but it’s still delicious! My friend, Priya, swears by cashew milk for the creamiest results.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Adjusting Sweetness Levels: Feel free to adjust the amount of sugar to your liking. Start with ½ cup and add more if needed.
• Festival Adaptations: During Diwali, I like to add a pinch of edible silver leaf (varak) for extra sparkle. For Holi, a few strands of colored saffron can be fun!

Serving Suggestions

Serve the kheer chilled, garnished with extra nuts or a few rose petals. It’s delicious on its own, or you can pair it with a side of fruit or a light Indian snack.

Storage Instructions

Kheer will keep in the refrigerator for up to 3 days. Store it in an airtight container. It might thicken slightly as it sits, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

What is the best type of rice to use for Kheer?

Basmati rice is my go-to! It has a lovely flavor and texture.

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

Yes, absolutely! Kheer actually tastes better after it’s had a chance to chill and the flavors have melded. It will keep in the refrigerator for up to 3 days.

How do I prevent a skin from forming on the Kheer while it cooks?

Stirring frequently is the best way to prevent a skin from forming. You can also place a piece of cling film directly on the surface of the kheer while it simmers.

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

While saffron is unique, you can use a pinch of turmeric for color, but it will alter the flavor. It’s really best to try and find saffron if you can!

Is it necessary to soak the saffron in milk? What does it do?

Yes! Soaking the saffron in warm milk helps release its color and flavor. It makes a huge difference.

Can I use condensed milk to make Kheer faster?

You can, but it will change the flavor profile. Condensed milk will make it much sweeter and less nuanced. I prefer the traditional method with sugar.