An Indian Milk Pudding with Rice and Saffron

Kesari Kheer

Preparation info
  • For

    4–6

    people
    • Difficulty

      Complex

    • Ready in

      1 hr

Appears in

By Sri Owen

Published 1993

  • About

This recipe, which I think is a very traditional one, was given to me by Chef Arvind Saraswat, who also showed me how he cooks it in his kitchen at the Taj Palace Hotel in New Delhi. Kesari means saffron.

Ingredients

  • 1.5 litres/ pints/ cups milk
  • 84 g

Method

Boil the milk. At the same time, in another saucepan, heat the ghee/clarified butter and fry the rice for 2–3 minutes, stirring it so that every grain is well coated in butter. Add the boiling milk, and bring this back to the boil. Turn down the heat and simmer gently until the rice is cooked. Add the sugar and continue simmering until the dish is reduced to the desired consistency. Add the rem