Kesar kheer is the rice pudding of Indian celebrations — short-grain rice simmered slowly in whole milk until the two become one silky spoonful. A measured bloom of saffron gives it the color of late afternoon light and a fragrance that cardamom alone cannot reach. It asks for little more than patience at the stove and a good handful of pistachios at the end.
At a glance
Serves 4
Prep 5 min
Cook 40 min
Saffron: 20 threads (≈0.08 g)
Ingredients
- 20 threads Raihan Afghan Super Negin saffron, bloomed in 2 tbsp warm milk
- 1/3 cup short-grain rice
- 4 cups whole milk
- 1/2 cup sugar
- 1/2 tsp ground cardamom
- 2 tbsp chopped pistachios
- 2 tbsp slivered almonds
- 2 tbsp golden raisins
Instructions
- Rinse rice. Combine with milk in a heavy pot. Bring to a simmer.
- Cook on low, stirring often, 30 minutes. Rice will soften and milk will reduce by 1/3.
- Stir in sugar, cardamom, saffron bloom. Cook 10 more minutes.
- Stir in raisins. Off heat.
- Serve warm or chilled, topped with pistachios and almonds.
Chef's note
Start the saffron bloom before you rinse the rice — real threads release their color gradually, and the extra half hour in warm milk deepens both hue and aroma. Hold back a teaspoon of the bloom to swirl over each bowl just before serving; the kheer also thickens noticeably as it chills, so loosen it with a splash of milk if serving cold.
Continue reading
