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."
- Prepare15 mins
- Cook45 mins
- Total time1 hr
- 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
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.
Put the milk, saffron and cardamom in a wide pan and bring it up to a simmer, stirring.
Put the rice in the milk and cook gently for 40-45 minutes, stirring regularly, until the rice is cooked, soft and mushy.
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.
Typical values per serving when made using specific products in recipe