Saffron-Cardamom Festive Kheer Jars

Ingredients

• basmati rice1/3 cup
• whole milk4 cups
• heavy cream1/2 cup
• sugar1/3 cup
• green cardamom pods, lightly crushed6
• saffron threadsbig pinch
• ghee1 tbsp
• slivered almonds1/4 cup
• pistachios, chopped1/4 cup
• rose water1 tsp
• dried apricots, finely diced1/3 cup

Method

1. 1Rinse the rice until the water runs mostly clear, then soak it for 10 minutes and drain.
2. 2Warm the ghee in a saucepan over medium heat, add the rice, and stir for 1 minute until lightly glossy.
3. 3Pour in the milk, cream, cardamom, and saffron; bring to a gentle simmer, stirring often so the rice does not stick.
4. 4Cook for 18 to 22 minutes until the rice is soft and the mixture has thickened to a spoonable pudding.
5. 5Stir in the sugar and cook 2 minutes more, then remove from the heat and finish with rose water.
6. 6Cool slightly, then spoon into small jars or bowls and top with almonds, pistachios, and diced apricots.
7. 7Serve warm, or chill for a firmer, party-ready texture.

Tips

• For a richer kheer, replace 1 cup of milk with evaporated milk.
• Add the rose water only at the end so its aroma stays bright.
• Top with fruit just before serving to keep the presentation fresh.

Nutrition