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Zafrani Kheer

Zafrani Kheer is a classic Indian rice pudding infused with the aromatic flavors of saffron and cardamom. It's simmered in sweetened milk until thick and creamy, then garnished with chopped nuts for added texture and flavor.

Category: Vegetarian, Dessert, Indian Cuisine

Cooking Preparation

Preparation Guide

  • Rinse the basmati rice under running water until the water runs clear. Drain and set aside.

  • In a heavy-bottomed pan, bring the milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

  • Once the milk comes to a boil, add the rinsed basmati rice to the pan and reduce the heat to low. Let it simmer gently, stirring occasionally, until the rice is cooked and the mixture thickens (approximately 30-40 minutes).

  • Add sugar to the kheer and stir until it dissolves completely.

  • Add the soaked saffron along with the milk, crushed cardamom pods, and chopped nuts (reserve some for garnish). Stir well to combine.

  • If using raisins, add them to the kheer and continue to simmer for another 10-15 minutes until the kheer reaches the desired consistency.

  • Remove the pan from heat and stir in rose water, if using.

  • Transfer the Zafrani Kheer to serving bowls. Garnish with the remaining chopped nuts and edible silver leaf, if desired.

  • Serve warm or chilled, as per preference.

Chef's Tips

  • Soaking saffron in warm milk enhances its flavor and imparts a rich golden color to the kheer.

  • Crushing the cardamom pods before adding them to the kheer releases their aromatic oils, enhancing the flavor of the dish.

  • Adding rose water adds a subtle floral aroma to the kheer, but it's optional and can be omitted if preferred.

  • For a creamier texture, you can add a few tablespoons of condensed milk or evaporated milk towards the end of cooking.

  • Allow the kheer to cool slightly before serving to allow the flavors to meld together.



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