Zaffrani Kheer

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 SPRIG cardamom extract
  • 1-2 tbsp nuts
  • 4-5 raisins
  • 1 tsp ghee


  1. In a saucepan, heat the ghee. Add the chopped nuts along with raisins.
  2. Set aside when raisins get plump and nuts turn reddish brown.
  3. In the same pan, roast the rice for 2-3 minutes in low heat.
  4. Now add the milk. Increase the heat to med-high and let it come to a boil.
  5. Give it an occasional stir so that the milk does not stick to the bottom.
  6. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.
  7. Reduce the heat to medium and cook until the milk has reduced in half.
  8. 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.
  9. Add rest of the ingredients – saffron, cardamom extract or powder and half of the roasted nuts.
  10. Give it a stir until combined and serve garnished with the remaining nuts.
  11. You can serve it hot or cold. The pudding thickens with time – you can correct it by adding more warm milk to it.
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