Turn leftover rice into a wonderfully fragrant Indian dessert in just 15 minutes.
This saffron & cardamom kheer is wonderfully fragrant and flavoursome and super fast to make.
Kheer is a deliciously rich, mildly spiced Indian dessert with a soft and smooth texture, and the perfect way to finish a meal.
This recipe is the quick and easy version of the more traditional recipe for kheer which cooks the rice from scratch.
This kheer only takes 15 minutes from start to finish making it a perfect go-to dessert for last minute get togethers or potluck lunches, and it always goes down a treat!
About the ingredients
Kheer should be made with whole milk as this is a rich and creamy dessert.
Use leftover boiled rice, one cup of leftover rice is all you need to make 4 servings.
If you don’t have leftover rice, try this longer Kheer recipe which cooks the rice from scratch for an even richer flavour and creamier texture.
Condensed milk replicates the rich creaminess of the kheer recipe mentioned above, which develops with prolonged cooking.
This kheer is mildly flavoured with saffron and cardamom, two fragrant spices commonly used in Indian desserts.
How to use saffron
Prepare the saffron by following these easy steps for best favour and wonderful colour:
- Grind the strands using a pestle and mortar to break them up then transfer to a small glass bowl.
- Pour enough water to cover the saffron and soak for at least 10 minutes to release its water soluble flavours.
- Stir the saffron water into the kheer and mix well till it develops an orange-yellow colour.
Making the kheer
Heat the milk till almost boiling with the cardamom so that the flavour of the spice flavours the milk.
Add the rice with a tiny pinch of salt as this enhances the flavours.
Coarsely blend the rice so the kheer still has a slight bite to it, and stir in the condensed milk and saffron water.
Stir to mix the ingredients thoroughly then remove from the heat.
Garnish with a few strands of saffron, crushed roasted nuts and/or small pieces of freshly cut fruit such as mango.
Kheer can be served warm, at room temperature or chilled.
Keep the kheer in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Defrost overnight in the fridge and reheat in a small saucepan adding a little more milk, or serve chilled.
More spiced desserts
⭐️ Are you making this recipe Saffron and Cardamom Kheer? Do let me know how it turned out in the comments! And please give it a star rating below!
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Saffron & Cardamon Kheer
- 5 strands saffron
- 60 mililiters water ¼ cup
- 200 grams cooked rice 1 cup
- 480 mililiters whole milk 2 cups
- 2 cardamom pods crushed
- 60 mililiters sweetened condensed milk ¼ cup
- ⅛ teaspoon salt a pinch
- 5 strands saffron, 60 mililiters waterGrind the strands of saffron to a powder and soak in cold water. Cover and set aside for 10 minutes.
- 480 mililiters whole milk, 2 cardamom podsHeat the milk with the cardamom till almost boiling, then reduce heat and remove the pods.
- 200 grams cooked rice, ⅛ teaspoon saltAdd the rice and salt, stirring occasionally, and bring to a boil.
- Using a hand blender, coarsely blend the rice.
- 60 mililiters sweetened condensed milkMix in the condensed milk and saffron water, and continue to cook on medium heat for a couple of minutes till the ingredients are fully mixed.
- Remove from heat and serve warm or chilled.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.