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Anniversary Menu Dessert: Kheer (Saffron Rosewater Dessert)
2026 August 17
Soak the saffron threads in 4 tablespoons of hot water for around 60 minutes. Soak the washed basmati rice for 5–6 hours.
Pour 5 tbsp of water into a saucepan (to prevent the milk from burning), add the cream and milk, and bring to the boil, stirring constantly. Add the saffron (including the soaking water), cardamom and rice. Cook over a low heat for 20–30 minutes until the rice takes on a slightly pudding-like consistency. Stir frequently and add the cane sugar.
Leave the rice pudding to cool (removing the cardamom pod if necessary) and flavour with rose water. Arrange in a bowl, garnish with real rose petals and serve.
Based on Dr Ernst Schrott/Cynthia Nina Bolen: The Delicious Cuisine of Ayurveda
Ingredients
- 1/2 tsp saffron threads
- 2 1/2 cups cream
- 1 tsp ground cardamom or 2–3 whole cardamom pods, unpeeled
- 1 tsp rose water
- 1/4 cup basmati rice
- 1 1/4 cups milk
- 1 cup cane sugar or sharkara (Ayurvedic sugar alternative)
- Rose petals for garnish
