Grind the strands of saffron to a powder and soak in cold water. Cover and set aside for 30 minutes.
Heat the milk with the cardamom till almost boiling, then reduce heat and remove the pods.
Add the rice and salt, stirring occasionally, and bring to a boil.
Using a hand blender, coarsely blend the rice.
Mix in the condensed milk and saffron water, and continue to cook on medium heat for a couple of minutes.
Remove from heat and serve warm or chilled.
If you don't have leftover rice, try this Kheer from scratch for a richer flavour and creamier texture.Grind the strands of saffron before soaking for maximum flavour. Then soak in water for at least 30 minutes.Garnish with saffron, crushed roasted nuts and/or small pieces of freshly cut mango. Serve warm or chilled.Keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Defrost overnight in the fridge.
Saffron & Cardamon Kheer
Amount Per Serving
Calories 190Calories from Fat 54
% Daily Value*
Saturated Fat 3g15%
Vitamin A 249IU5%
Vitamin C 1mg1%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.