Kesar-Badam Kheer (Serves: Four, Preparation Time: 1 hour)

Most Indian festivals are incomplete without this dessert, be it winters or summers it does not lose its appeal. The ‘Flavorful Kheer’ is one of my favorite Indian Dessert, this one is my mom-in-laws special recipe.


  • 1 litre full cream milk
  • 75 gms/1 fistful long grain basmati rice (washed and soaked for ½-1hours)
  • 75-100 gms sugar
  • 7-10 almonds (soaked in hot water and peeled)
  • 4-5 pistachios (soaked in hot water and peeled)
  • 5 cardamoms (crushed into a fine powder)
  • 8-10 saffron strands (soaked in cold milk)
  • Boil the milk, drain water from the rice and add it to the boiled milk

  • Simmer for about 25-30 minutes till the rice becomes tender

  • Keep stirring in small intervals to avoid the milk from sticking to the pan

  • Add sugar, stir till the sugar dissolves completely; this should take about 5-10 minutes

  • Take the kheer off the flame and let it cool

  • Once cool add finely powdered cardamom and saffron and mix well

  • Garnish the kheer with peeled and shredded almonds and pistachios

  • Mouth-watering and yummilicious ‘Kheer’ is ready

  • Serve chilled

2 Comments Add yours

  1. .... says:

    it looks yumm…well \”ab to mooh meetha karana hi padega issshhhuu\”..wen i come to delhi…Lots of Love

  2. Ishita says:


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