Kesariya Kheer Recipe
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.
- 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
- Soak the rice in water for 6-8 hours or overnight.
- In a bowl, combine 10-12 saffron strands in 1 tablespoon milk and let the color infuse.
- 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.
- 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.
- Add the fox nuts, chironjee and cashews (reserve a few cashews for garnishing purposes).
- Add the dessicated coconut and continue cooking over medium heat for 10-15 minutes, stirring regularly.
- Add the sugar. Make sure you don't stop the stirring till the sugar dissolves (lest the milk curdles).
- Turn off the heat and add the raisins.
- Let it cool down a bit, and then garnish with the remaining cashews.
- 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