This delicious and light dessert is the perfect end to a spicy meal. It can be served hot or cold.

    Serves 6:
    Preparation time: 1 hour

  • Milk, full fat – 1 ½ litre
  • Sugar – 7 tablespoon
  • Cardamom pods – 4
  • Saffron – 20 strands approximately.
  • Pistachios, crushed – 20

  • Add milk in a large saucepan and bring to boil over medium heat, stirring occasionally.

  • Add cardamom pods, sugar, 6-7 strands of saffron and let it boil for 30 – 40 minutes, with occasional stirring to
    avoid sticking to the saucepan. Keep on medium heat constantly.

  • When the milk reduces to half its original quantity, it is nearly ready. Take it off the heat at this stage and allow to

  • Pour in small bowls. Add crushed pistachios and few strands of saffron on top for decoration. Serve either hot or

    Add fried vermicelli, raisins, crushed cashew nuts and almonds for a slight variation.

    Refrigerate kheer for a few hours to let it thicken; this also changes its texture!