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Kesar di Kheer
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Kesar di Kheer or Saffron Rice Pudding

Kesar di Kheer or Saffron Rice Pudding is an Indian Festival Sweet made with saffron, basmati rice and milk. This creamy pudding is thick and tastes divine.
Course Desserts
Cuisine Indian
By Cook Method Stovetop
Occasion Diwali
By Diet Fasting Food, Vegetarian
Dish Type Festival Sweets
Author Srivalli

Ingredients

  • 100 gms Basmati Rice
  • 1 liter Milk
  • 200 gms Condensed Milk
  • 1 cup Sugar
  • 5 to 6 strands Saffron
  • 1/4 tsp Cardamom Powder
  • Cashew Nuts as required
  • Raisins as required
  • Almonds as required
  • 2 tsp Ghee

Instructions

  • Wash and soak basmati rice for 10 - 15 mins. Meanwhile boil the milk in a thick bottom pan. Once it reaches the boiling point, reduce to low flame and stir occasionally.
  • Soak saffron in a quarter cup of warm milk.
  • Heat a pan with ghee, roast the nuts till golden, remove and keep aside. Then drain the rice and roast for a minute. Remove from flame.
  • Add the roasted rice to the boiling milk and simmer for 20 mins. Check in interval to see if the grains are cooked. This can be done, by pressing a grain between your fingers. Reduce further for 5 mins. Add sugar and stir well to mix it.
  • It takes about 30 - 40 mins for the milk to get reduced to thick consistency. At this stage add the condensed milk, saffron milk and cardamom powder. Stir well, have the flame still in low. When it is mixed well, bring to boil on high flame, add in the roasted nuts, simmer for 5 mins.
  • This tastes great both hot or cold.

Notes

Normally basmati rice is used to give its fragrance. Handle it gently when roasting the rice. Rice gets cooked in about 30 mins, so take care not to over cook it.
While adding condensed milk, have the flame low, else you will end up burning or curdling the mixture. At all stages in adding an ingredient to milk, you should add it slowly not to get the milk curdle.
The kheer is mostly white as the saffron normally doesn't lend so much colour. But being soaked and added to milk, lends a great fragrance to the sweet dish.
Unlike with vermicelli, which absorbs the milk more than the rice, you can reduce the milk more if you like thick kheer.
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