Zafrani kheer

A luxurious, slow-cooked Indian dessert infused with saffron, cardamom, nuts, and the richness of full-cream milk.
Ingredients (4 servings)
– 1 litre full-cream milk
– ¼ cup basmati rice (preferably small-grain or broken)
– ½ cup sugar (adjust to taste)
– 10-12 strands of saffron (zafran)
– 2 tbsp warm milk (for soaking saffron)
– ½ tsp cardamom powder
– 8-10 almonds, sliced
– 8-10 cashews, chopped
– 1 tbsp pistachios, sliced
– 1 tbsp raisins
– 1 tsp ghee
– Few drops of kewra water or rose water (optional)
Preparation
– Warm 2 tbsp milk.
– Crush saffron strands slightly and add to the warm milk.
– Let it soak for 10-15 minutes to release its deep color and aroma.
– Rinse rice once and soak it for 20-25 minutes.
– Drain and lightly crush it with your fingers or a spoon (helps thicken the kheer).
– Heat 1 litre milk in a heavy-bottom pan.
– Bring to a boil, then add the soaked rice.
– Cook on low flame, stirring frequently so milk doesn’t stick.
– After 20-25 minutes, the rice will soften and the milk will thicken.
– Add sugar and mix until dissolved completely.
– Add saffron milk and watch the kheer turn golden.
– Add cardamom powder.
– In a small pan, heat 1 tsp ghee, fry almonds, cashews, and raisins until golden.
– Add these fried nuts into the kheer (reserve some for garnish).
– Stir and cook for a final 5 minutes.
– Add a few drops of kewra or rose water (optional).
– Garnish with pistachios and saffron strands.
– Serve warm for comfort or chilled for a rich dessert.
Tips for Perfect Zafrani Kheer
– Slow cooking is key – it brings a creamy, rabri-like texture.
– The more saffron you use, the richer the color and aroma.
– Always use full-cream milk for authentic richness.
– Add sugar only after the rice is cooked; it prevents the rice from softening properly.