Kashmiri Kheer
Saffron rice pudding with almonds and cardamom. Festive Kashmiri milk dessert.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
- badam (garnish) — 15 g (whole)
Main
- salt (optional) (whole)
- Milk — 1000 g (whole)
- Saffron — 0.3 g (ground)
- rice — 80 g (ground)
- sugar — 100 g (whole)
Tempering
- Ghee — 10 g (whole)
Method
- Rinse the rice and soak for 20 minutes; drain and lightly crush it.
- Heat the ghee and roast the drained rice for a minute, then pour in the milk.
- Bring to a boil and simmer on low, stirring often, until the rice is soft and the milk reduces and thickens (35-45 minutes).
- Add the sugar and cook, stirring, until dissolved (about 5 minutes).
- Soak the saffron in a spoon of warm milk and stir it in with the cardamom powder.
- Garnish with slivered almonds and simmer 2-3 minutes. Serve warm or chilled.
Common questions
- How many calories in one plate of Kashmiri Kheer?
- 264 kcal per plate.
- How much cooking time?
- 40 min — 10 min prep, 30 min cooking.