Kesari Kheer

Dessert

Rice pudding is made in all parts of India and has different names depending on the region. During family celebrations, my mum would make this delicious rice pudding and, growing up, I learned this special recipe from her.

Serving size

4

Difficulty

Easy

Ingredients

— 1000ml fresh full-fat milk — 3 tbsp basmati rice — 12 tbsp white sugar — 20 saffron strands — 15 almonds — 15 cashews — 20 pistachios to garnish — 1 pinch of pepper — 1 tsp cardamom powder

Cooking Time

60 min

Intensity

–

Allergens

Dairy, Nuts

Method

1. Wash the rice and set it aside to soak for some time.

2. Add the saffron strands to about 4 tbsp of milk and allow to soak.

3. Drain the rice from the water.

4. In a heavy-bottomed pan, add the rest of the milk and bring to a boil then add the rice and cardamom powder and reduce the heat.

5. Once the milk begins to thicken and the rice has softened, add the chopped almonds, cashews and some sugar to taste.

6. Also add around 3⁄4 of the saffron, soaked milk to it and leave 1⁄4 of the mixture for garnishing.

7. Cook for a further 20 minutes on low heat.

8. Remove from the heat, allow to cool and then place in the fridge for 1 hour.

9. Before serving, garnish with some saffron strands and pistachios. Enjoy.