22 October, 2013
Vanilla & Saffron Kheer with PistachioComments : 2 Posted in : Food, Recipes on by : Reema Tags: desserts, Indian, kheer, pudding, sweets
The weeks leading up to Diwali are always so fun and festive. Occasions are celebrated almost daily with a lavish spread of the most delicious food and sinful sweets. Kheer (rice pudding) is one of my favourite Indian desserts and the perfect way to mark a festival.
I haven’t really attempted Indian desserts before so I am quite proud of the Vanilla & Saffron Kheer I braved yesterday. The recipe is credited mostly to my mum but I have added a slight vanilla twist to the gorgeous saffron and cardamom flavoured pudding. The powdered pistachio, cardamom and almond sprinkle on top adds a lot more flavour. This recipe makes a big bowl of divine kheer and is a brilliant option for any upcoming Diwali dinners. 🙂
Vanilla & Saffron Kheer with Pistachio
2 cups cooked rice
3-4 cups milk
2/3 tin sweetened condensed milk, use the full tin if you want more sweetness
1 teaspoon, crushed cardamom seeds
Saffron strands soaked for a few minutes in warm milk
1 vanilla bean
1 teaspoon vanilla essence
For the sprinkle topping
15 pistachio kernels
1 teaspoon cardamom seeds
2 teaspoon powdered almonds
- Boil cooked rice and milk with crushed cardamom seeds on a very low flame, stirring frequently.
- Once the milk has thickened, add condensed milk & saffron. Scrape out the seeds from vanilla pod and add to the mix along with essence.
- Continue to simmer on low flame until the flavours have blended and the kheer reaches your desired consistency. Add raisins at this point if you like.
- For the sprinkle topping, blitz the pistachios and cardamom seeds in the food processor for just a few seconds. Stir in the powdered almonds and set aside.
- Serve kheer warm or cold with a generous sprinkle of nuts on top.