Kesari Kheer or Kesar Payesh is a creamy Indian rice pudding cooked with rice and milk and is flavoured with cardamom and kesar. Lots of dry fruits are added to make it rich and delicious. This kheer is very easy to make and is a part of most celebrations in India. In every Indian kitchen, this kheer is made during festivals like pujas and different domestic functions. It’s also a very famous sweet delicacy of Bengal. It’s a very tasty,simple to make & flavourful Indian dessert and best for the beginners. So here is a delicious Kesari Kheer recipe for you. For more Indian Dessert Recipes, search here .
Image : Kesari Kheer
- Preparation Time : 5 minutes
- Cooking Time : 40 minutes
- Total Time : 45 minutes
- Serve For : 4
- Gobindobhog Rice (1/2 cup)
- Milk (1/2 ltr)
- Saffron or Kesar Strand (1 generous pinch)
- Sugar (6-8 tbsp)
- Sweetened Condensed Milk (1/4 cup)
- Crushed Cardamom (1/4 tsp)
- Almond , Pistachios , Cashew and Raisins (3 tbsp)
- Wash and soak the rice for 1-2 hours.
- Soak the kesar strands in 2 tbsp of milk for an hour.
- Soak cashew and raisins for an hour and chop other dry fruits.
- Add milk in a heavy bottom pan and bring it to boil.
- When the milk starts to boil, add the rice slowly to it. Remember to keep stirring the milk continuously.
- Now add the kesar soaked in milk and mix it evenly.
- Allow it to boil in low to medium flame till rice gets cooked well but it should be firm and soft without losing its shape.Generally rice takes longer time to cook. So keep mixing every now and then and make sure it is not burnt in the bottom.
- After about 20 to 25 minutes, when the milk has thickened and the rice grains have become soft, add condensed milk and stir well. When the milk gets evaporated add little hot water whenever necessary.
- Add sugar, cashew nuts, almonds, pistachios and raisins and cook for another 5 minutes.
- Lastly add crushed cardamom.
- Remove from heat and garnish with cashew, raisins, pistachios and saffron strands.
Take almonds, cashew nuts, pistachios and raisins
Soak rice and saffron strands for 1 hour
Add kesar soaked in milk
Add condensed milk and stir well
Add cashew nuts, almonds, pistachios and raisins
Add crushed cardamom
Your kesari kheer is ready to serve
- Always add the sugar in the end.
- Allow it to cool, refrigerate and serve chilled.
- This kheer would thicken as it cools down.
- Keep stirring the kheer in between to prevent it from burning and sticking to the bottom of the pan.
- You can also use basmati rice or jeera rice instead of gobindobhog.