Kesari Kheer or Indian Rice Pudding flavored with Saffron, isn’t a new recipe by any means. This infact is one of the most made sweet dishes in any Indian household and each of which have their own twists and turns making it exclusive to that family.
So what am I sharing today? The recipe for this luxurious dish, but in a jhat-pat / quick-fix style and what that means is traditionally this dish takes quite a bit of time to make, from making sure the milk doesn’t get burned at the bottom of the vessel to ensuring the rice doesn’t stick to each other, etc. but today’s recipe has none of that going on. It’s made in a *drum roll please* pressure cooker!!!!
- 1/2 cup rice, soaked in water for 2 hours
- 1 tbsp pure ghee
- Pinch of salt
- 1 litre milk
- Few strands of Saffron, which we will bloom
- It is key to use good quality saffron and not too much of it as Saffron has a pungent, musty taste and scent with sweet floral accents, which when used in excess, can quickly make your dish bitter.
- Few strands of Saffron for garnish
- 6 cardammom crushed (this is an acquired taste, so more or less depending of your choice)
- 1/2 cup sugar – you can make it more sweet or less sweet by fixing this measurement according to your taste
- Dryfruits of your choice – I had almonds, cashew nuts, chironji and raisins.
– Blooming Saffron:
Warm some milk in the microwave and put a few strands of saffron in it, and leave it for about 10 minutes – the saffron will bloom and release it’s color to get that amazing yellowish-orange color that gives this dish the first part of it’s name – Kesari!!
– Getting the Dryfruits ready:
Take cashew nuts and lightly roast them in ghee in a pan. Now take it out and in the same pan, put chironji seeds and lightly roast. Now thinly chop the almonds and cashewnuts and put it in a bowl with kalonji and raisins. Keep some finely sliced almonds and chashewnuts separatly, we will use these for garnish. Now take 6 green cardammoms and crush it, leaving behind the cover.
– Making the Kheer:
- Drain the soaked rice, and lightly crush with your hands.
- In the pressure cooker, put the ghee and then put the rice followed by a small pinch of salt. Stir it, cooking till the rice becomes a little off-white in color, usually on medium flame.
- Now put in the milk and close the lid, and pressure cook till 1 whislte. After the 1st whistle, lower the flame and cook for 10 minutes.
- Once the pressure has released, open the cooker. If the milk needs thinning out, add some more milk, and now add the bloomed saffron.
- Now add the sugar and give it a gentle mix, followed by adding the cardammom powder and some of the dryfruits which are thinly chopped, keep some for garnish as well.
- Take it out in a serving bowl, and garnish with the leftover dryfruits and saffron threads – serve either chilled, warm or hot – to each their own!
The entire cooking process takes not more than 20 mintues and hence it’s a quick fix for sure!!
Hope you enjoyed this recipe! Do let me know how you liked it!!
Until next time, stay satisfied 😉