Saffron rice kheer - Indian rice pudding - one pot dessert

• Pasta & Grains

  • 1/4 cup Presoaked and drained short grain or basmati rice

• Baking & Spices

  • 2 Cardamom
  • 1 Generous pinch Saffron strands
  • 1 Pinch Salt
  • 5 tbsp Sugar

• Nuts & Seeds

  • 1/4 cup Nuts, Assorted

• Dairy

  • 4 cups 1 litre warm milk
  • 2 tsp Ghee

• Beer, Wine & Liquor

  • 1 tbsp Rose petals, dried

• Liquids

  • 2 tsp Rose water

Found on carveyourcraving.com

Description

Ingredients

• 2 teaspoon ghee
• ¼ cup/ 45 grams presoaked and drained short grain or basmati rice
• 4 cups/ 1 litre warm milk *
• 5 tablespoons sugar
• Pinch of salt *
• 2-3 cardamom crushed
• Generous pinch of saffron strands
• ¼ cup chopped / sliced assorted nuts
• 2 teaspoon rose water (optional)
• 1 tablespoon dried rose petals (optional)

Directions

• Soak saffron in 1 tablespoon of warm milk and keep aside.
• Heat up a heavy bottom non – stick pan . Add in ghee.
• Now stir in the drained rice for 1 minute on medium heat.
• Now slowly add in the warm milk .
• Let it come to a boil. Stir occasionally .
• Once it starts to boil , lower the heat and keep stirring often to avoid rice or milk sticking to the bottom and the sides.
• The milk will start thickening and reducing within 20 minutes.
• After 20 minutes , just check the rice , it should be tender enough .
• Now add in the sugar, salt , cardamom and saffron milk.
• Cook it for another 10 minutes. The milk should have considerably reduced.
• Mash some rice with the back of the spoon if desired.
• It might look thin , but remember after cooling and chilling it will considerably thicken up.
• Stir in the chopped nuts .
• Switch off the flame .
• Serve warm or chilled .
• Add rose water and rose petals just before serving.

Nutrition