This Roasted Almond & Saffron Rice Kheer is the epitome of indulgence. It is creamy, aromatic, and rich with nutty and floral notes. Slow-cooked milk and rice form the base, while roasted almonds lend a gentle crunch and depth of flavour. The addition of saffron brings a regal golden hue and luxurious fragrance that instantly elevates this traditional dessert. Served warm or chilled, it’s a festive favourite across India, making it perfect for Diwali, weddings, or a comforting end to a family meal.
Ingredients
UNITSIngredients
For the Kheer:
1 litreFull-fat milk
¼ cupBasmati rice
⅓ cupSugar
10–12Saffron strands
2 tbspWarm milk
¼ cupRoasted almonds
4 podsGreen cardamom
1 tspGhee
For Garnish:
a fewRoasted almond slivers
A pinchSaffron strands
OptionalEdible silver leaf
Follow
Directions
Description - Step 1
Soak the Rice
Rinse the basmati rice in cold water until the water runs clear. Soak it in a bowl with enough water for 10 minutes. This helps the grains soften, ensuring they cook evenly and release starch to thicken the kheer later.
Description - Step 2
Infuse the Saffron
Soak saffron strands in 2 tablespoons of warm milk. Set aside to release their colour and aroma while the rest of the ingredients are being prepared.
Description - Step 3
Roast the Almonds
Heat 1 teaspoon of ghee in a small pan on a low flame. Add sliced almonds and roast them until they turn light golden and fragrant. Remove and set aside. The ghee-roasted almonds will add depth and richness to the kheer without overpowering the sweetness.
Description - Step 4
Boil and Reduce the Milk
Pour 1 litre of full-fat milk into a heavy-bottomed saucepan. Bring it to a gentle boil over medium heat while stirring occasionally. Once it starts bubbling, reduce the flame to low and let it simmer. Stir frequently to prevent the milk from sticking to the base or forming a thick skin on top. Let the milk reduce by roughly one-fourth in volume; this is key to achieving a rich, creamy consistency.
Description - Step 5
Add the Soaked Rice
Drain the soaked rice and add it to the simmering milk. Stir continuously for the first few minutes to avoid clumping. Allow it to cook on a low flame for 15 minutes, stirring every 2–3 minutes. The rice will slowly soften and start releasing starch, naturally thickening the milk.
Description - Step 6
Add Sugar, Saffron Milk, and Cardamom
Once the rice is tender and the milk has thickened, add sugar and stir until fully dissolved. Pour in the saffron-infused milk, along with the crushed cardamom pods. The kheer will take on a delicate golden hue and a beautifully aromatic fragrance. Simmer for another 5 minutes to let the flavours meld.
Description - Step 7
Add Roasted Almonds and Simmer
Add the roasted almonds, reserving a few for garnish. Stir well and let the kheer simmer for 5–6 more minutes on low flame. This final stage allows the nutty, saffron, and creamy notes to come together, creating a balanced flavour.
Description - Step 8
Rest and Garnish
Turn off the heat and let the kheer rest for 5 minutes. Garnish with roasted almond slivers, a few saffron strands, and edible silver leaf if desired. Serve warm for a cosy dessert or chill for a few hours for a firmer, pudding-like texture.
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Indian
Medium
Dessert
