How long can I store leftovers?

Kheer can be refrigerated for up to 3 days. Reheat gently before serving.

Can I make this ahead?

Absolutely! Prepare the kheer a day in advance and refrigerate. Reheat with a splash of milk before serving.

Are there substitutions for nuts?

Yes, you can use cashews or omit nuts entirely for a smoother texture.

Is there a non-dairy version of this dish?

Substitute whole milk with coconut milk or almond milk for a dairy-free alternative.

Can I reduce the sugar?

Yes, adjust to taste or use a natural sweetener like honey or agave syrup.

Fragrant Indian Cardamom Kheer with Saffron and Pistachios

Name: Fragrant Indian Cardamom Kheer with Saffron and Pistachios
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Dessert
Ingredients: 1/2 cup Basmati rice; 4 cups Whole milk; 1/2 cup Sugar; 1/4 teaspoon Cardamom powder; 1/4 teaspoon Saffron threads; 2 tablespoons Warm milk; 2 tablespoons Pistachios; 2 tablespoons Almonds; 1 teaspoon Rose water

A timeless dessert of creamy goodness

This aromatic Indian classic is a creamy rice pudding infused with cardamom and enriched with saffron and pistachios.

1 h 30 min
6
Easy

Ingredients

For the Rice Pudding Base

1/2 cup Basmati rice

rinsed

4 cups Whole milk

1/2 cup Sugar

1/4 teaspoon Cardamom powder

For the Saffron Infusion

1/4 teaspoon Saffron threads

2 tablespoons Warm milk

For the Finish

2 tablespoons Pistachios

chopped

2 tablespoons Almonds

sliced

1 teaspoon Rose water

Preparation

Marinating the Saffron

Toast saffron threads

Lightly toast the saffron threads in a small dry pan for a few seconds.

Toast the saffron threads lightly to bring out their full aroma before infusing.

Crush saffron

Crush the saffron threads with a mortar and pestle.

Soak in milk

Soak the crushed saffron in warm milk and set aside for infusion.

Preparing the Rice Base

Bring to a boil

In a heavy-bottomed pot, bring the rinsed Basmati rice and milk to a boil.

Simmer until thick

Reduce the heat and let it simmer, stirring frequently, until the rice is soft and the mixture has thickened (approximately 45 minutes).

Stir frequently to prevent the rice and milk from sticking and burning.

Add sugar and cardamom

Stir in sugar and cardamom powder, cooking for an additional 10 minutes.

Use a non-stick pot for easier cleanup and even cooking.

Cooking Process

Infusing Saffron

Gently stir the saffron-infused milk into the pudding until well combined.

Adding Nuts

Mix in chopped pistachios and sliced almonds during the last 5 minutes of cooking.

Adding Rose Water

Add rose water just before serving to enhance the fragrance.

Plating & Serving