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    Saffron kheer

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    Saffron kheer

    By Chetna Makan

    This creamy saffron and cardamom-scented kheer is one of my favourite desserts. When I was little, I would keep going back for more, and it’s the same today. Being a Punjabi, this is something I take pride in. It’s a recipe I learned from my mum, who learned it from hers. I hope you love it as much as I do

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 4 - 6


    70g basmati rice
    1L whole milk
    Pinch saffron
    ½ tsp ground cardamom (from 4 pods)
    50g caster sugar
    10g flaked almonds
    10-20g pistachio kernels, finely chopped


    1. Soak the rice in cold water for 10 minutes. Meanwhile, put the milk and saffron in a saucepan and warm it over a low heat.

    2. Drain the rice well, then put it in a pestle and mortar and crush it so all the rice grains are broken.

    3. Put the rice in the milk with the cardamom and cook gently for 40-45 minutes, until the rice is cooked, soft and mushy.

    4. Add the sugar and mix well. Cook for another minute until the sugar has dissolved. Serve warm or chilled with the nuts sprinkled on top.


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