Saffron And Pistachio Kheer
A rich and aromatic Indian rice pudding slow-cooked with whole milk, infused with premium saffron strands and garnished with crunchy pistachios.
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Ingredients
- 1/4 cup Basmati rice
- 1 liter Full-fat whole milk
- 1/2 cup Sugar
- 15 threads Saffron strands
- 3 tablespoons Shelled pistachios, slivered
- 1/2 teaspoon Green cardamom powder
- 2 tablespoons Warm milk (for soaking saffron)
- 1 teaspoon Ghee(optional)
- 1/2 teaspoon Rose water(optional)
Instructions
- 1
Wash the basmati rice thoroughly and soak it in water for 30 minutes, then drain and coarsely crush the grains with your fingers.
- 2
Soak the saffron strands in 2 tablespoons of warm milk and set aside to develop a deep golden color.
- 3
In a heavy-bottomed pot, bring the liter of whole milk to a boil over medium heat, stirring occasionally to prevent burning.
- 4
Add the soaked rice to the boiling milk and reduce the heat to low-medium.
- 5
Simmer the mixture for 25-30 minutes, stirring frequently and scraping the sides of the pot, until the rice is soft and the milk has thickened.
- 6
Stir in the sugar, cardamom powder, and the saffron-infused milk, cooking for another 5 minutes until the sugar dissolves completely.
- 7
Add half of the slivered pistachios into the pudding and mix well.
- 8
Remove from heat, stir in rose water if using, and garnish with the remaining pistachios before serving warm or chilled.
Nutrition per Serving
320
Calories
9g
Protein
42g
Carbs
14g
Fat
1g
Fiber
28g
Sugar
110mg
Sodium
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