The Jewel of Desserts
This is a celebration in a bowl. Inspired by the luxurious Indian kheer, this rice pudding is slow-simmered to creamy perfection, allowing the delicate, floral notes of saffron and the warm, aromatic spice of cardamom to fully infuse the milk. We elevate this classic with a contrasting textural element: a sharp, sweet-and-salty pistachio brittle that shatters with every bite. It’s a dessert fit for royalty.
Prep Time
20 minutes
Cook Time
45 minutes
Servings
6
Cuisine: Indian Fusion | Diet: Gluten-Free | Skill Level: Intermediate | Cost: Moderate
Ingredients
- 1/2 cup Basmati rice, rinsed
- 4 cups whole milk
- 1 can (12 oz / 354ml) evaporated milk
- 3/4 cup granulated sugar
- A large pinch of high-quality saffron threads
- 6 green cardamom pods
- 1 tbsp shelled pistachios and rose petals for garnish
- For Brittle: 1 cup sugar, 1/2 cup water, 1 cup salted pistachios (roughly chopped), 1 tbsp butter, 1/2 tsp baking soda
👨🍳 Chef’s Tips
- Using a mix of whole milk and evaporated milk creates an incredibly rich and creamy kheer without being too heavy.
- When making the brittle, don’t stir the sugar syrup until it begins to color. Stirring can cause crystallization. Just swirl the pan.
- For an even more aromatic kheer, you can add a teaspoon of rosewater at the very end of the cooking process.
Preparation
- Prepare the aromatics: Gently crush the cardamom pods with the flat side of a knife to crack them open, which will allow their essential oils to infuse the milk. In a small bowl, add the saffron threads to 2 tablespoons of warm milk and let them ‘bloom’ for 10 minutes. You will see the milk turn a beautiful golden-orange.
- Prepare for the brittle: Line a baking sheet with parchment paper or a silicone mat. Have all your brittle ingredients measured and ready next to the stove, as caramel-making moves very quickly.
Cooking
- First, make the brittle. In a saucepan, combine the 1 cup of sugar and water. Cook over medium-high heat, without stirring, until the sugar dissolves and the syrup turns a medium amber color. Swirl the pan occasionally for even cooking. Immediately remove from heat, stir in the butter, then the chopped pistachios, and finally the baking soda (it will foam up). Pour onto the prepared sheet and spread thinly. Let cool completely until hard.
- For the kheer, combine the rinsed basmati rice, whole milk, evaporated milk, and crushed cardamom pods in a heavy-bottomed pot. The heavy bottom is crucial to prevent the milk from scorching during the long simmer.
- Bring to a simmer over medium heat, then reduce to low. Cook for 35-40 minutes, stirring occasionally at first, then more frequently as it thickens. The goal is to let the rice break down and release its starches, making the kheer naturally creamy.
- Once the kheer has thickened and the rice is very tender, stir in the sugar and the bloomed saffron-milk mixture. Cook for another 5 minutes until the sugar dissolves and the kheer is a lovely pale gold color. It should have the consistency of a thick, flowing porridge.
- Remove from heat and fish out the cardamom pods. Once the brittle is hard, break it into bite-sized shards.
Serving
This kheer can be served warm, at room temperature, or chilled. Ladle into small, ornate bowls. Just before serving, generously top with shards of the salted pistachio brittle. Garnish with a few extra slivered pistachios and dried rose petals for a stunning visual.
Storage
Store the kheer and the brittle separately in airtight containers. The kheer will keep in the refrigerator for up to 4 days and will thicken upon chilling. The brittle will stay crisp for up to a week at room temperature. Do not top with brittle until ready to serve to maintain its crunch.
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 12g |
| Carbohydrates | 70g |
| Fat | 22g |
A Symphony of Scent and Texture
The creamy, aromatic pudding provides a perfect base for the crunchy, salty-sweet brittle. It’s a dessert that engages all the senses, from the beautiful golden color and fragrant aroma to the delightful contrast of textures.
Tags: Kheer, Indian Rice Pudding, Saffron Dessert, Cardamom, Pistachio Brittle
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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