| Prep Time | 30 Minutes |
| Cook Time | 50-55 Minutes |
| Servings |
People
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Ingredients
- 1 Litre Full Cream Milk
- 1/2 Cup basmati rice Washed and soaked
- 7-8 Tbsp sugar As per taste
- 1 Tsp Cardamom Powder
- 6-7 Saffron Strands Soaked in 2 tbsp milk
- 1/2 Cup Mixed nuts Almonds, cashews, pistachios
- 8-10 Raisins
Ingredients
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Instructions
- Wash and soak rice in fresh water. Soak saffron strands in warm milk and keep aside.
- Take a thick and heavy bottomed pan and heat milk in it.
- As soon as the milk starts boiling, reduce the flames and let it cook till its thick and creamy. This might take more than 30 mins but do not rush as it is very important to thicken the milk.
- Once the milk reduces to almost half it’s quantity, add soaked saffron milk and cardamom powder and give a quick stir.
- Now add soaked rice and cook till the rice softens.
- You may now add the chopped nuts and keep stirring in regular intervals.
- Add sugar as per taste and cook for another few minutes till sugar dissolves completely. After adding sugar the milk might look thin a little bit but don’t worry, cook for some more minutes in low flame and turn off the flames.
- Add raisins and let the kheer cool.
- Your kesar chawal ki Kheer is ready to serve. You can serve it hot, warm or chilled as per preference.
Recipe Notes
Notes :
- Always use heavy / thick bottomed pan for cooking kheer .
- To save the kheer from getting burned always cook on low flames and keep stirring in regular intervals.
- Thicken the milk nicely or else the kheer wouldn’t taste good.
- You can also add a bay leaf while cooking kheer as it gives a rustic flavor.
If you liked this simple recipe then try making at home and share your feedback with me in comments below. Also follow me on Instagram at @spoonforkandfood and share or tag me in your pictures and get a chance to feature on my story highlight.
Happy cooking!
Love : Shaheen
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