Zaffrani Kheer

Traditional kheer made easy and flavourful
Serves: 4
Time: 1 Hour


  • 50 gm medium grained rice
  • 1.5 litres whole milk
  • Sugar to taste
  • Pinch of saffron
  • 1/4 tsp cardamom powder made from SPRIG World’s Finest Cardamom Pods or 1 ml cardamom extract
  • 1-2 tbsp nuts
  • 4-5 raisins
  • 1 tsp ghee


  • In a saucepan, heat the ghee. Add the chopped nuts along with raisins.
  • Set aside when raisins get plump and nuts turn reddish brown.
  • In the same pan, roast the rice for 2-3 minutes in low heat.
  • Now add the milk. Increase the heat to med-high and let it come to a boil.
  • Give it an occasional stir so that the milk does not stick to the bottom.
  • Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.
  • Reduce the heat to medium and cook until the milk has reduced in half.
  • Keep stirring often. You know it is done when the milk has reduced and also the rice has cooked and is soft (not mushy). This process takes approximately 20-30 minutes.
  • Add rest of the ingredients – saffron, cardamom extract or powder and half of the roasted nuts.
  • Give it a stir until combined and serve garnished with the remaining nuts.
  • You can serve it hot or cold. The pudding thickens with time – you can correct it by adding more warm milk to it.

Whole Green Cardamom from Idukki, 20g


True Cinnamon from Sri Lanka, 20g


Vanilla Beans from Madagascar, 2 Pods