Saffron kheer
Waitrose and Partners

Saffron kheer

Chetna Makan says "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."

    • Serves4
    • CourseDessert
    • Prepare15 mins
    • Cook45 mins
    • Total time1 hr

    Ingredients

    • 70g basmati rice
    • 1 L whole milk
    • 1 pinch saffron
    • ½ tsp ground cardamom (from 4 pods)
    • 50g caster sugar
    • 10g flaked almonds, toasted if liked
    • 20g pistachio kernels, roughly chopped

    Method

    1. Soak the rice in cold water for 10 minutes. Drain it well, then put it in a pestle and mortar and crush it so all the rice grains are broken.

    2. Put the milk, saffron and cardamom in a wide pan and bring it up to a simmer, stirring.

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

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

    Nutritional

    Typical values per serving when made using specific products in recipe

    Energy

    1,287kJ/ 307kcals

    Fat

    13g

    Saturated Fat

    6.2g

    Carbohydrates

    35g

    Sugars

    24g

    Fibre

    1g

    Protein

    11g

    Salt

    0.3g