Kesari Kheer (Chawal Ki Kheer)

Kesari Kheer is a creamy Indian rice pudding cooked with rice and milk and is flavoured with cardamom and kesar. This kheer is very easy to make and is a part of most celebrations in India. It’s a very tasty, simple to make & flavourful Indian dessert and best for the beginners. Every festival and for puja I make this kheer and add more flavors in it. This time here is a delicious Kesari Kheer recipe for you.

INGREDIENTS:

Basmati Rice (1/4cup or एक मुट्ठी)
Milk (1 ltr)
Saffron or Kesar Strand (1 generous pinch)
Sugar ( 1/2) or as required
Crushed Cardamom (1/2 tsp)
15-20 almonds/ badam, blanched and sliced
Pistachios, Cashew and Raisins (3 tbsp)

INSTRUCTIONS:

1. Wash and soak the rice for 1-2 hours.
2. Soak the kesar strands in 2 tbsp of milk or water for an hour.
3. Add milk in a heavy bottom pan and bring it to boil.
4. When the milk starts to boil, add the rice slowly to it. Remember to keep stirring the milk continuously.
5. Now add the kesar soaked in milk and mix it evenly.
6. Allow it to boil in low to medium flame till rice gets cooked well but it should be firm and soft without losing its shape.
7. Generally rice takes longer time to cook. So keep mixing every now and then and make sure it is not burnt in the bottom.
8. After about 20 to 25 minutes, when the milk has thickened and the rice grains have become soft add sugar, cashew nuts, almonds, pistachios and raisins and cook for another 5 minutes.
9. Lastly add crushed cardamom.
10. Remove from heat and garnish with almonds and saffron strands.
11. You can serve the rice kheer, hot or warm. or pour in serving bowls and refrigerate.

Notes:

• Always add the sugar in the end.
• This kheer would thicken as it cools down.
• Keep stirring the kheer in between to prevent it from burning and sticking to the bottom of the pan.