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

General

Serves: 6

Preparation Time: 10 minutes

Total Time: 1 hour

Type: Dessert

Nutritional Facts (per serving)

Calories: 250 kcal
Carbohydrates: 40g
Protein: 6g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 100mg
Fiber: 1g
Sugar: 20g

Ingredients

1/2 cup basmati rice
1 liter full-fat milk
1/2 cup sugar (adjust to taste)
A pinch of saffron strands, soaked in 2 tablespoons of warm milk
4-5 green cardamom pods, crushed
2 tablespoons chopped nuts (almonds, cashews, pistachios)
1 tablespoon raisins (optional)
1 teaspoon rose water (optional)
Edible silver leaf (varak), for garnish (optional)

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.

RECIPE DISCLAIMER

The recipes provided are for informational purposes only. While we strive to ensure the accuracy and reliability of the information, individual results may vary. Cooking times, ingredient quantities, and techniques may need to be adjusted based on factors such as appliance variations, ingredient substitutions, and personal preferences. Additionally, it is crucial to verify all ingredients for potential allergens and ensure compliance with any dietary restrictions or guidelines. The nutritional information provided is an estimate and may not be accurate. It is recommended to consult with a qualified healthcare professional or nutritionist for specific dietary advice. By using these recipes, you acknowledge and accept full responsibility for the outcome of the dish and any potential consequences. We disclaim any liability for injury, loss, or damage resulting from the use of these recipes or reliance on the provided information. Enjoy cooking and experimenting in the kitchen, but always prioritize safety, health, and dietary needs.