Wednesday , May 24 2017
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kesari kheer


1/2 cup long grain rice
1/2 cup sugar
a pinch of saffron (kesar)
3 cups milk
silver foil for decoration
2-3 teaspoons ghee
1 cup water
2 cardamoms
1/4 tablespoon cashew nuts
1/4 tablespoon almonds
1/4 tablespoon raisins
1/4 tablespoon pistachio nuts


1. Wash the rice and drain on a cloth. Soak the saffron in one tablespoon of warm milk and keep aside. Blanch and slice the almonds, slice the pista and break the cashew nuts into small pieces. Clean the raisins if necessary.

2. Heat the ghee in a cooker and add the raisins and cashew nuts. Fry until golden, remove and set aside.

3. Add the rice and fry for 1 minute. Add the milk, saffron soaked in warm milk and the water. Cook for a few minutes on moderate heat until the rice is done. Now add the sugar, and cook further on low heat until the sugar gets blend and the mixture thickens. Remove from fire and allow to cool.

4. When about to serve, add half of the nuts and mix well. Transfer the kheer into individual bowls. Garnish with nuts and raisins. Decorate with the silver foil.

Serve chilled.