Follow these steps for perfect results
Badam (Almond)
pound
Edible Silver Foil/Leaf (Chandi Ka Vark)
for garnishing
Cardamom Powder (Elaichi)
Sugar
Saffron strands
Pistachios
pound
Milk
Paneer (Homemade Cottage Cheese)
crumbled
Heat milk in a heavy-bottomed pan and bring to a boil.
Reduce heat to low and condense milk to half its quantity (25-30 minutes).
Add saffron strands, sugar, cardamom, and crumbled paneer.
Simmer until thickened to desired consistency (about 5 minutes).
Turn off the heat and transfer to a serving bowl.
Garnish with almonds, pistachios, and silver leaf.
Serve as a dessert.
Expert advice for the best results
Use full-fat milk for a richer kheer.
Adjust the amount of sugar according to your preference.
Soak saffron strands in warm milk for 30 minutes before adding to the kheer for better color and flavor.
Everything you need to know before you start
15 mins
Can be made a day ahead and refrigerated.
Garnish with fresh nuts and a sprinkle of saffron.
Serve chilled or at room temperature.
Serve with a side of puri or roti.
The spices in the chai complement the flavors in the kheer.
Discover the story behind this recipe
A popular dessert served during festivals and celebrations.
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