Kesar Kheer - Saffon Rice Pudding

Saturday, December 05, 2015

Aromatic and fragrant, saffron kheer is the epitome of an Indian dessert. The cardamom infused milk echoes the myriad Indian dishes you (may have) just enjoyed as a prelude to this sweet dish. The delicate fragrance of rosebuds suggests it is of an exotic, yet familiar nature. And the subtle yet unmistakable scent of saffron speaks of indulgence and luxury.

So whether of not you just enjoyed a fabulous Indian meal, you should try this kesar kheer. Because it is delicious, it is extravagant (you need to take your tastebuds on a wild ride) and you should treat yourself to something totally self-indulgent! If only for dessert ;)

Cooked or uncooked rice? For one, I don't see myself slaving over the stove waiting for the rice to cook while stirring constantly so the milk doesn't burn in the bottom. That is reserved only for special occasions such as Oma's Pudding with Vla. Also, if there is a shortcut available, I say: take it! Cooked rice it is!

As for the toppings, I went all out with slivered almonds, pistachios, cranberries, golden berries, and dried rosebuds. Restraint wasn't the order of the day where indulgence was concerned.

5 cups milk
2 cups cooked rice (jasmine or basmati is fine)
3 cardamoms pods
1/2 tsp saffron
1 tbsp rosewater

To top:
Handful of craisins and golden berries
Handful of pistachios and slivered almonds

1. In a medium saucepan over medium heat, warm the milk with cardamoms and saffron until milk tinges a nice shade of gold.
2. Stir in the rice, breaking up any lumps.
3. Cook until the mixture comes to a soft boil, stirring every now and then so the rice doesn't stick to the bottom of the pan.
4. Lower the heat to medium low and simmer gently for 20 minutes.
5. Turn off the heat, remove the cardamom pods, and introduce the rose water to the mixture.
6. Use the immersion blender to give this rice pudding a more uniform porridge-like consistency.
7. Top with dried berries, pistachios and slivered almonds, and dried rose buds.

Serve and enjoy warm.

You Might Also Like