saffron cardamom kheer
Rich, aromatic kesar kheer — no soaking, no wastage. Consistent saffron colour and flavour every time. One drop gives you what 20 strands of pure saffron would.
- ≈ ₹500+ pure saffron
- Made with Natural Ingredients
Ingredients
2–3 Spoons — Saffron (Kesar) Extract
Consistent colour & aroma every time. No soaking needed.
½ cup
Basmati rice, washed
1 litre
Full-fat milk
4–5 Tbsp
Sugar or condensed milk
2-3 Drop
Cardamom Extract (optional)
2 Tbsp
Chopped pistachios & almonds
Directions
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1
Cook Rice in Milk
Bring the milk to a boil in a heavy-bottomed pan. Add washed rice and reduce heat to low. Simmer, stirring regularly, for 15–18 minutes until rice is fully cooked and milk thickens to a creamy consistency.
-
2
Add Sugar & Cardamom
Once the milk has reduced and thickened, add sugar and cardamom extract. Stir well for 2 more minutes until the sugar is fully dissolved.
-
3
Remove from Heat & Add Saffron Extract
Take the pan completely off the heat. Add 2–3 spoons of Saffron Extract and stir gently — watch the beautiful golden kesar colour bloom instantly throughout the kheer.
Pro Tip: Always add Saffron Extract off the heat. It delivers full colour and aroma instantly — no soaking, no pre-dissolving required. -
4
Garnish & Serve
Transfer to serving bowls. Garnish with chopped pistachios and almonds. Serve warm or chilled. Refrigerate for up to 2 days — flavour deepens as it rests.
