Saffron & Pistachio Kheer
Indulge in the comforting essence of Saffron & Pistachio Kheer, a traditional Indian rice pudding that embodies the spirit of Diwali, the Festival of Lights. This rich, aromatic dessert combines the nutty flavor of basmati rice with luscious milk, infused with exotic spices like cardamom and saffron, and is accentuated by the creamy texture of ripe bananas and the crunch of toasted pistachios. Whether you're celebrating a festive occasion or simply treating yourself to something special, this delightful dish serves as a light, yet decadent alternative to the classic rice pudding.
N/A
Servings
219
Calories
9
Ingredients
Ingredients
Milk
6 cups (Bring to boil)
Basmati rice
1/3 cup (Rinse until water runs clear)
Milk
1/2 cup (For blending with almonds)
Blanched almonds
1/4 cup (Blend to smooth paste)
Ripe banana
1/2 cup (Mashed)
Sugar
3 tablespoons (Add to blend)
Ground cardamom
1/4 teaspoon (Add to blend)
Saffron threads
1/4 teaspoon (Soak briefly in water or milk if desired)
Raw unsalted pistachio nuts
3 tablespoons (Coarsely ground for garnish)
Instructions
1
In a heavy-bottomed 5-quart saucepan, bring 6 cups of milk to a boil over medium heat, stirring occasionally to prevent sticking.
2
While the milk is heating, rinse the basmati rice under cold water until the water runs clear. Drain well.
3
Once the milk is boiling, reduce the heat to low and add the drained rice. Stir well to combine.
4
Allow the rice to simmer gently for about 1 hour and 15 minutes, stirring frequently to prevent curdling, until the rice is very tender and the mixture thickens to a creamy consistency.
5
In a separate blender, combine 1/4 cup of milk with the blanched almonds and puree until smooth, stopping to scrape down the sides as necessary.
6
Add the mashed ripe banana, sugar, ground cardamom, and saffron threads to the blender and blend until fully combined.
7
Pour this almond-banana mixture into the rice pudding and stir gently to incorporate. Rinse the blender with the remaining 1/4 cup of milk and add this to the pot.
8
Continue simmering the pudding for an additional 10 minutes, or until the mixture has thickened to a consistency that resembles tapioca.
9
Remove from heat and allow the pudding to cool to room temperature. Once cooled, cover and refrigerate until fully chilled.
10
To serve, spoon the chilled kheer into decorative goblets and generously sprinkle with coarsely ground raw pistachios.
Nutrition Information
11g
Fat
29g
Carbs
5g
Protein
14g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Saffron & Pistachio Kheer?
It is a traditional Indian rice pudding often served during festivals like Diwali, made with milk, basmati rice, saffron, and pistachios.
How many calories are in this Kheer recipe?
Each serving contains approximately 219 calories.
Is this recipe suitable for vegetarians?
Yes, this Saffron & Pistachio Kheer is a vegetarian-friendly dessert.
What type of rice should I use for Kheer?
Basmati rice is recommended for its nutty flavor and aromatic qualities.
How much fat is in a serving of Saffron & Pistachio Kheer?
There are 11g of fat per serving.
How long does it take to simmer the rice in milk?
The rice needs to simmer gently for about 1 hour and 15 minutes.
What unique fruit is added to this rice pudding?
This recipe includes half a cup of mashed ripe banana for a creamy texture.
What spices are used for flavoring?
The dish is flavored with ground cardamom and saffron threads.
How should the almonds be prepared?
Blanched almonds should be pureed with 1/4 cup of milk until smooth.
Is this dish served hot or cold?
The recipe recommends cooling the pudding to room temperature and then refrigerating it until fully chilled before serving.
What is the protein content per serving?
Each serving provides 5g of protein.
How much sugar is in this recipe?
The recipe calls for 3 tablespoons of sugar, resulting in 14g of sugar per serving.
Why is a heavy-bottomed saucepan recommended?
A heavy-bottomed pan helps prevent the milk from sticking and burning during the long simmering process.
How do I prepare the basmati rice?
Rinse the rice under cold water until the water runs clear and then drain it well.
What is the final texture of the Kheer?
The pudding should have a consistency that resembles tapioca once finished.
How many carbohydrates are in one serving?
There are 29g of carbohydrates per serving.
What garnish is used for the Kheer?
The dish is garnished with 3 tablespoons of coarsely ground raw unsalted pistachio nuts.
How many ingredients are required in total?
There are 9 ingredients in total for this recipe.
When do I add the saffron?
Saffron is blended with the almond and banana mixture before being added to the rice pudding.
How much milk is used in total for the recipe?
The recipe uses 6.5 cups of milk in total: 6 cups for boiling and 1/2 cup for the blending process.
What festival is this dish traditionally associated with?
It is traditionally associated with Diwali, the Hindu Festival of Lights.
Can I use ground cardamom for this recipe?
Yes, the recipe specifies 1/4 teaspoon of ground cardamom.
How many servings does this recipe make?
The serving count is not specified, but the total volume is based on 6.5 cups of milk and 1/3 cup of rice.
Do I need to soak the saffron threads?
The recipe suggests you may soak them briefly in water or milk if desired before blending.
How often should I stir the milk while boiling?
You should stir occasionally to prevent sticking while bringing it to a boil.
What do I do after the pudding has thickened?
Remove it from the heat, allow it to cool to room temperature, and then refrigerate.
What is used to rinse the blender?
The remaining 1/4 cup of milk is used to rinse the blender to ensure all the mixture is added to the pot.
Should the pistachios be salted?
No, the recipe specifies raw unsalted pistachio nuts.
How much rice is used?
The recipe calls for 1/3 cup of basmati rice.
What is the primary liquid base for Kheer?
The primary liquid base is milk.