Fragrant Rice Pudding with Pistachios Kheerni
Indulge in the creamy decadence of Fragrant Rice Pudding with Pistachios Kheerni, a luxurious dessert that perfectly balances aromatic spices and rich textures. Crafted with nutty basmati rice simmered in velvety whole milk, this traditional Indian delicacy is infused with the warmth of green cardamom, floral notes of rose water, and the golden hue of saffron. A touch of ghee enhances the dish's depth, while sweet bursts of chopped pistachios add a delightful crunch. Slow-cooked to a lusciously thick consistency, this dessert is a true celebration of comforting flavors. Serve it warm for cozy evenings or chilled for an elegant treat, beautifully adorned with saffron strands and vibrant pistachio bits. Perfect for festive gatherings or indulgent moments, this aromatic rice pudding recipe is sure to captivate your senses.
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Recipe Information
Ingredients
- 0.5 cup Basmati rice
- 4 cups Whole milk
- 0.5 cup Sugar
- 4 Green cardamom pods
- 0.5 teaspoon Saffron strands
- 0.25 cup Pistachios
- 1 teaspoon Rose water
- 1 teaspoon Ghee (clarified butter)
- 1 pinch Salt
Instructions
Rinse the basmati rice in cold water thoroughly until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Crush the green cardamom pods lightly to release their aroma.
In a heavy-bottomed pot, heat 1 teaspoon of ghee over medium heat. Add the drained basmati rice and toast lightly for 1-2 minutes, stirring continuously to coat each grain in ghee.
Pour in the milk and bring it to a boil, stirring occasionally to prevent the milk from scorching the bottom of the pot.
Once the milk boils, reduce the heat to low and add the crushed cardamom pods, saffron strands, and a pinch of salt. Simmer the mixture uncovered for 45 minutes, stirring frequently to ensure the rice cooks evenly and the milk thickens.
When the rice is soft and the mixture reaches a thick, creamy consistency, add the sugar and stir well until dissolved.
Finely chop the pistachios, reserving a handful for garnish. Stir the rest into the rice pudding along with the rose water. Let the mixture cook for another 2-3 minutes.
Remove the pot from heat and allow it to cool slightly. The pudding will thicken further as it cools.
Serve warm or chilled in small bowls, garnished with the reserved pistachios and a few extra saffron strands for an elegant touch.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 184.9 g | 67% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 149.7 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1278 mg | 98% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1925 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
