Full Cream Milk – 1 and 1\2 litres
Basmati Rice – 1\2 cup
Cardamom powder – 1 tsp
Kesar strands – 1 generous pinch
Sugar – 1\2 cup
Almonds – 1\4 cup (chopped)
Cashew Nuts – 1\4 cup (chopped)
Grated Coconut – 1\4 cup
Pistachios – 1\4 cup
How to make Kesari Kheer:
Wash and soak the rice for an hour.
Soak the kesar strands in 2 tbsp of milk for an hour.
Add milk in a heavy bottom pan.
Bring it to a boil.
Add the kesar soaked in milk and rice to the boiling milk.
Reduce the heat and slowly cook the milk and rice for about an hour, stirring in between, till the kheer is creamy and the rice has cooked well.
Add sugar, cardamom powder, coconut, cashew nuts, almonds and pistachios and cook for 6-8 minutes.
Remove from heat and garnish with almond and pistachio flakes.
Always add the sugar in the end.
Keep stirring the kheer in between to prevent it from burning and sticking to the bottom of the pan.
You can eat the kheer hot or you can also chill it in the refrigerator before eating.
If you don’t have kesar, you can omit it from the recipe, although it gives a very rich flavor to the kheer.
Enjoy this delicious dessert with family and friends anytime, throughout the year.