"Warmth of the Heart" – Rose and Saffron Kheer (Ayurvedic Rice Pudding)

A delicate, creamy Ayurvedic rice pudding, refined with saffron, rose water & cardamom – like a gentle embrace in dessert form.

Ideal as a loving gesture or the conclusion to an Ayurvedic brunch.

For 2–3 servings

Ingredients

• 100 g Basmati rice
• 1 liter whole milk or plant-based milk (e.g., almond milk)
• 4–5 cardamom pods (lightly crushed)
• 1 small piece of cinnamon stick (optional)
• 1 pinch of saffron threads
• 2 tbsp rose water (pure, e.g., from a pharmacy)
• 2–3 tbsp maple syrup or jaggery (to taste)
• 1 tsp ghee (optional)
• 1 tsp finely chopped pistachios or almonds
• Dried rose petals for decoration

Preparation

1. Wash the rice until the water runs clear. Then soak in water for approx. 20 minutes (optional, for a softer consistency).
2. Heat milk in a pot, add cardamom, cinnamon stick (if using), and ghee. Bring to a boil.
3. Drain the rice and add to the milk. Simmer over low heat, stirring regularly, for approx. 30–40 minutes until the mixture becomes creamy.
4. In the last 10 minutes, dissolve the saffron threads in a little warm milk and add.
5. Once the kheer has reached the desired consistency, remove the cinnamon stick, stir in the rose water and sweetener.
6. Pour into bowls, decorate with chopped nuts and rose petals.
7. Serve lukewarm.