Kesar Kheer Recipe


  • 2 Cloves
  • cup Rice
  • 3 cups Milk
  • 1 cup Water
  • cup Sugar
  • 2-3 tsp Ghee
  • 2 Cardamom
  • tbsp Pistachio
  • tbsp Almonds
  • tbsp Kishmish
  • A pinch of Kesar
  • " Cinnamon stick
  • tbsp Cashewnuts


  1. Wash the rice, and drain on a cloth.
  2. Soak the saffron in one tablespoon of warm milk and keep aside.
  3. Blanch and slice the almonds, slice the pista, and break the cashewnuts into small pieces.
  4. Heat the ghee in a cooker, and add the kishmish and cashewnuts. Fry until golden, remove and set aside.
  5. Add the rice and the whole spices to the cooker and fry for 1 minute.
  6. Add the milk, saffron soaked in warm milk and the water. Cook for a few minutes on moderate heat until the rice is done.
  7. Now add the sugar, and cook further on low heat until the sugar has blended, and the mixture thickens.
  8. When about to serve, add half of the nuts, and mix well.
  9. Garnish with the rest of the nuts and kishmish. Decorate with the silver foil. serve chilled or hot.

Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for icecreams, puddings, etc.

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