Updated date:

Kesariya Kheer Recipe

I enjoy sharing deliciously mouthwatering vegetarian recipes with the world.

Kesariya Kheer

Kesariya Kheer

Kheer is a traditional Indian rice pudding that is often made for festivals. Kesariya kheer, also known as kesar kheer or kesar paysam, is a delicious and rich variation that is made with rice, cashews, coconut, cardamom and saffron. The saffron imparts a beautiful golden colour and a lovely aroma.

Kesaria kheer can be served warm or chilled as a dessert after meals—or anytime you feel like having it.

Cook Time

Cook timeReady inYields

45 min

45 min

4 servings

Ingredients

  • 1 cup white rice
  • 1 litre full-cream milk
  • 1 cup sugar
  • 1 cup makhana (fox nuts or lotus seeds)
  • Pinch of green cardamom powder
  • 2 tablespoons desiccated coconut
  • 1/2 cup cashews
  • 2 tablespoons raisins
  • 1 teaspoon chironji (Buchanania lanzan seeds)
  • 10-12 saffron strands

Instructions

  1. Soak the rice in water for 6-8 hours or overnight.
  2. In a bowl, combine 10-12 saffron strands in 1 tablespoon milk and let the color infuse.
  3. In a heavy-bottomed pan, add the rest of the milk. Bring it to a boil, and then add the saffron-infused milk and cardamom powder.
  4. Add the soaked rice and stir continuously for about 5 minutes. Make sure that the rice doesn't stick to the bottom of the pan.
  5. Add the fox nuts, chironjee and cashews (reserve a few cashews for garnishing purposes).
  6. Add the dessicated coconut and continue cooking over medium heat for 10-15 minutes, stirring regularly.
  7. Add the sugar. Make sure you don't stop the stirring till the sugar dissolves (lest the milk curdles).
  8. Turn off the heat and add the raisins.
  9. Let it cool down a bit, and then garnish with the remaining cashews.

Serving Suggestions

  • Served hot with puri, kachori and roti.
  • Serve chilled as a sweet snack.
  • Garnish with a liberal spoonful of rose syrup.

© 2020 the Kitchen Kahaniyan

Comments

the Kitchen Kahaniyan (author) from India on June 27, 2020:

Hey,

I'm glad that you like the recipe. You should definitely try it, it tastes amazing. I find using coconut gives a nice texture to most desserts and makes them more palatable.

And the yellow gold color from the saffron is, kinda, the main ingredient. In Hindi, saffron is known as 'kesar', hence the name.

Looking forward to hearing your experience with cooking the Kheer

Liza from USA on June 26, 2020:

I love the ingredients that you've used for this recipe. I used desiccated coconut in some of the dishes that I cooked. Very intricate dish, I love the yellow color of the dish! Thanks for sharing.