Sweet Rice Kheer with Cardamom and Saffron

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Creamy slow-simmered rice pudding infused with fragrant cardamom and a hint of saffron, garnished with toasted nuts, a beloved Gujarati dessert. This Indian-inspired recipe, ready in about 60 minutes, layers basmati rice, whole milk, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/4 cup basmati rice
• 4 cups whole milk
• 3/4 cup sugar
• 4 green cardamom pods, crushed
• 8 saffron strands
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios
• 1 tbsp ghee

Instructions

1. Step 1: Rinse 1/4 cup basmati rice under cold water until water runs clear, then soak for 30 minutes and drain.
2. Step 2: In a heavy-bottomed saucepan, bring 4 cups whole milk to a gentle boil over medium heat.
3. Step 3: Add the drained rice and 4 crushed green cardamom pods to the milk. Reduce heat to low and simmer uncovered, stirring frequently to prevent sticking, for 30-40 minutes until the rice is soft and the mixture thickens.
4. Step 4: Stir in 3/4 cup sugar and continue to cook for 5 minutes until dissolved and the kheer is creamy.
5. Step 5: Soak 8 saffron strands in 1 tbsp warm milk for 5 minutes, then add to the kheer along with 1 tbsp ghee. Stir well.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped almonds and 2 tbsp chopped pistachios. Serve warm or chilled.