- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 100 g
- 1 ½ l
- 120 g
- ¼ g
- 1 tbsp
- 20 g
- 15 g
- 1 pinch
Process
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Rinse the basmati rice under cold water until the water runs clear, then soak it in enough water to cover for 20 minutes. Drain well and lightly crush the rice with the back of a spoon or pulse it 2–3 times in a blender, just until the grains are broken but not powdered.
In a small bowl, warm 2 tbsp of the whole milk and add the saffron threads. Let them steep while you start the kheer.
Pour the remaining whole milk into a heavy-bottomed pot and bring it to a boil over medium heat, stirring often so it does not scorch. Add the drained crushed rice and the pinch of salt.
Reduce the heat to low and simmer the milk and rice uncovered for 35–40 minutes, stirring every few minutes and scraping the bottom and sides of the pot. The kheer is ready when the rice is completely soft and the milk has thickened enough to coat the back of a spoon.
Stir in the sugar and ground cardamom seeds. Cook for another 5 minutes over low heat until the sugar dissolves and the mixture thickens slightly again.
While the kheer simmers, heat the ghee in a small pan over medium heat. Add the sliced almonds and chopped pistachios and fry for 1–2 minutes until lightly golden and fragrant. Remove from the heat immediately.
Turn off the heat and stir the saffron milk into the kheer. Fold in half of the roasted almonds and pistachios, then transfer the kheer to a serving bowl.
Garnish with the remaining roasted nuts. Serve warm or chilled.
Kitchen notes
Kitchen notes
- The most common mistake is using too high a heat or not stirring often enough, which makes the milk catch and burn on the bottom. Keep the heat low and stir every 2-3 minutes.
- Do not add the sugar until the rice is fully cooked. Sugar added early slows down the softening of the rice and can make the kheer grainy.
- The kheer thickens a lot as it cools. If you plan to serve it chilled, stop cooking when it is slightly thinner than you want, as it will set further in the fridge.
- Crushing the soaked rice helps release starch and gives the kheer its characteristic creamy body. Do not skip this step or the texture will be thin.
Substitutions
- whole milk→coconut milk for a dairy-free version
- ghee→coconut oil or sunflower oil
- sugar→jaggery or coconut sugar, added to taste
- almonds and pistachios→cashews, raisins or other nuts of choice
Storage & reheating
Store saffron kheer in an airtight container in the refrigerator for up to 3 days. It will thicken considerably when cold; stir in a splash of milk before reheating. Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring between each, until warm. Do not freeze, as the rice becomes mushy and the milk may separate.
FAQ
The questions we get asked most
Why did my saffron kheer turn out grainy?
Grainy kheer usually happens when the sugar is added before the rice is fully cooked, or when the heat is too high and the milk scorches. Always simmer the rice in the milk until it is completely soft and the mixture coats a spoon before adding sugar. Stir frequently and keep the heat low.
Can I use brown rice or another type of rice for kheer?
Basmati is traditional because it stays separate and absorbs flavors well, but you can use any short- or medium-grain white rice. Brown rice will take much longer to soften and will give a chewier texture. If using brown rice, soak it for at least 1 hour and expect 20-30 extra minutes of cooking.
How do I know when the kheer is done?
The rice grains should be completely soft and the milk should have reduced and thickened enough to coat the back of a spoon. If you draw a line through the kheer on the spoon, it should hold for a moment. It will also thicken more as it cools.
Can I make saffron kheer ahead of time?
Yes, you can make it up to 2 days ahead and keep it refrigerated. It will thicken, so stir in a little milk when reheating. For the best flavor and texture, add the saffron milk and nuts just before serving, or reheat gently and then garnish.
Why is my kheer not yellow even though I added saffron?
Saffron needs to be steeped in a warm liquid to release its color and flavor. Soak the threads in 2 tbsp of warm milk for at least 10 minutes before adding. Also, use a generous pinch of good-quality saffron, as old or low-quality saffron gives little color.
Can I use evaporated milk or condensed milk instead of whole milk?
Yes, you can replace some of the whole milk with evaporated milk for a richer result, or use condensed milk and reduce the sugar. If using condensed milk, add it after the rice is cooked and taste before adding extra sugar, as it is already very sweet.
Is saffron kheer served warm or cold?
It is delicious both ways. In India it is often served warm or at room temperature, but many people enjoy it chilled, especially in summer. If serving cold, remember it will thicken, so you may want to loosen it with a little milk before chilling.
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