It is Known as kheer in Nepal, India and Pakistan and as sholeh zard in Iran, saffron-infused rice pudding is a dessert fit for a queen. It is very common Pudding easily prepared in our kitchen. Indian rice pudding called Kheer, is never quite complete without saffron and its partner, freshly crushed green cardamom. An exotic, sweet rice dessert, flavored with green cardamom, saffron, raisins and almonds.
- 1 cup short grain rice
- 10 cups water
- 3 1/2 cups sugar
- 1/4 cup unsalted butter or corn oil
- 1/2 cup slivered almonds
- 1/2 teaspoon ground saffron threads, dissolved in
- 2 tablespoons hot water
- 1 teaspoon ground cardamom
- 1/2 cup rose water
- 2 tablespoons rice flour, dissolved in 2 cups water
- 2 teaspoons ground cinnamon
- 2 teaspoons slivered almonds
- First pick over rice and wash it properly.
- To make rice pudding , slow cook half a cup of basmati rice with four cups of whole milk in a medium pan.
- Cover for 30 minutes over medium heat until rice is soft. When thickened to the consistency of custard, stir in sugar to taste.
- When the pudding is thickened and nearly done, simmer rice pudding with a few strands of saffron.
- Add the butter, almonds, cardamom, and rose water and mix well.
- Cover and simmer over low heat for 20 minutes. Add the dissolved rice flour and cook uncovered over low heat for another 20 minutes or until the rice mixture has thickened to a pudding.
- Serve hot or cold, topped with remaining nuts.
It is good for all Vata, Pitta or Kapha – All three doshas loves it as it is doshas friendly.