Creamy Indian Kheer With Cardamom, Saffron, and Nuts

Kheer is the rice pudding cooked with saffron, cardamom, and nuts until it turns pale gold. I stir it low and slow so the rice stays whole and the milk thickens instead of scorching.

The recipe is simple and can be easily customized with a variety of nuts for added crunch and texture. This Indian Kheer recipe brings rich, comforting flavors that are sure to satisfy your sweet cravings.

Traditional Kheer with Cardamom and Saffron

This Kheer features tender rice simmered in rich, creamy milk, infused with cardamom and saffron, and garnished with an assortment of nuts. The cooking process takes about 40 minutes and yields approximately 4 servings.

Ingredients

1/2 cup Basmati rice, rinsed and drained
4 cups whole milk
1/2 cup sugar, adjust to taste
1/4 teaspoon ground cardamom
A pinch of saffron strands soaked in 2 tablespoons warm milk
1/4 cup chopped mixed nuts (cashews, almonds, pistachios)
2 tablespoons raisins (optional)
1 tablespoon ghee or clarified butter (optional for enhanced flavor)

Instructions

Cook the Rice: In a heavy-bottomed pan, add the rinsed rice and 1 cup of water. Bring to a boil, then reduce the heat, and cover the pan. Cook until the rice absorbs the water and is almost tender, about 10 minutes.

Add Milk: Pour in the whole milk and bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
Sweeten and Flavor: Once the milk is boiling, add the sugar, ground cardamom, and saffron milk. Reduce the heat and let it simmer for 20-25 minutes, stirring frequently until it thickens and the rice is completely cooked.
Finish with Nuts: Stir in the chopped nuts and raisins if using. Allow it to simmer for another 5 minutes.

Serve: Remove from heat and let it cool slightly. Kheer can be served warm or chilled. Garnish with additional nuts and a sprinkle of saffron if desired.