This luxurious Indian rice pudding is a creamy, aromatic dessert infused with cardamom, saffron, and topped with nuts that create an unforgettable symphony of flavors and textures. Slow-cooked milk transforms simple rice into silky comfort in a bowl, making it the perfect ending to any meal or a showstopper at celebrations.
⏱️60 min
📊Easy
👥6 servings
🍽️Dessert
vegetarianfamilyfestivebudget-friendly
Ingredients
1 literwhole milk
75 gbasmati rice
200 mlcondensed milk
4 piecescardamom pods
10 strandssaffron strands
3 tablespoonsghee (clarified butter)
30 gcashews
30 graisins
1 teaspoonrose water
Instructions
1RINSE THE RICE: Wash the basmati rice under cold running water 2-3 times until the water runs clear, then drain well. This removes excess starch and ensures each grain remains separate and fluffy. Set aside in a fine-mesh strainer to drain completely for about 5 minutes.
2TOAST THE NUTS AND RICE: Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat. Add the drained rice and toast for 2-3 minutes, stirring constantly until the rice becomes fragrant and takes on a light golden color. Then add the cashews and raisins, stirring for another 1-2 minutes until the nuts are lightly toasted and fragrant. This step adds depth and richness to the final pudding.
3BLOOM THE SAFFRON: While the rice is toasting, soak the saffron strands in 2 tablespoons of warm milk for 5 minutes to release their color and aroma. This step intensifies the saffron's flavor and creates a beautiful golden hue that will permeate the entire kheer. The milk should turn a rich golden-yellow color.
4CRUSH THE CARDAMOM: Gently crush the cardamom pods with the back of a knife or mortar and pestle to slightly open them, exposing the aromatic seeds inside. Do not pulverize them completely; you want to be able to remove them later. This allows the cardamom's essential oils to infuse slowly into the milk as it cooks.
5COMBINE AND COOK: Pour the entire liter of milk into the pan with the toasted rice, stirring well to combine. Add the crushed cardamom pods and bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking on the bottom. Once boiling, reduce the heat to medium-low and simmer for 30-35 minutes, stirring frequently every 3-4 minutes. The rice should become very soft and the milk should reduce by about one-third, becoming creamy and thickened. The pudding is ready when it coats the back of a spoon and the rice grains have mostly dissolved into the milk.
6FINISH WITH FLAVOR: Add the condensed milk and the bloomed saffron (with its milk) to the kheer, stirring well to incorporate. Continue cooking for another 2-3 minutes on medium-low heat, allowing the saffron's color to distribute evenly throughout. Remove from heat and stir in the rose water and remaining 1 tablespoon of ghee. Remove the cardamom pods if desired, though they can be left for decoration and removed by diners.
7CHILL AND SERVE: Transfer the kheer to serving bowls and let it cool to room temperature, about 20-30 minutes. For best results, refrigerate for at least 1-2 hours before serving, as the pudding becomes creamier and more flavorful when chilled. The kheer will thicken slightly as it cools due to the reduction of milk. Serve cold or at room temperature, garnished with additional toasted nuts and a few saffron strands for an elegant presentation.