Save to your scrapbook

    Chetna Makan's saffron kheer

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Chetna Makan's saffron kheer

    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

    Serves: 4 - 6


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


    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.  

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars