Caramel & Saffron Kheer

This Caramel & Saffron Kheer is a beautiful fusion of tradition and indulgence. Creamy, fragrant, and gently caramelised, this rice pudding serves a crowd and is sure to impress family and guests. Perfect for Ramadan, Eid, or any special gathering.

Heavily inspired by the super talented Fadwa (@fadwahilili on TikTok). I stumbled across her recipe and just had to try it. The saffron was my added touch, which worked really well. Although it’s completely optional, I’d recommend adding it to make the dessert extra special.

Here’s the recipe to make yours!

Ingredients

• 1/4 cup short grain rice, soaked (I used Laila Pudding Rice, but any short grain rice will do)

• 4 cups whole milk

• 6 cardamom pods, crushed into powder or 1/2 tsp ground cardamom

• 1 tsp ghee

• 2–3 strands saffron (optional)

• 150 ml double cream (optional)

• 1/4 cup sugar, caramelised (taste the kheer and add more sugar if needed — I added about 1½ tbsp extra)

For big gatherings, this can definitely be doubled — I did!

To garnish

• Chopped pistachios

• Slivered almonds or mixed nuts of your choice

Method

1. Soak the rice and set aside for at least 30 minutes.

2. Add the milk to a large pot and bring to a boil, stirring so the milk doesn’t stick to the bottom of the pan.

3. Add the crushed cardamom and the soaked, drained rice to the milk and mix.

4. Simmer on medium-low heat for about 25 minutes, stirring occasionally.

5. While it simmers, chop and slice the nuts ready for garnish.

6. Check the pudding and stir to prevent sticking. Add the ghee (and saffron, if using) and mix again.

7. Optional: Add 150 ml double cream and stir.

8. Keep the mixture on a low simmer and melt your sugar in a separate pan, stirring in a circular motion for even caramelisation.

9. Add the caramelised sugar to the pudding and stir.

10. Taste and add more sugar if needed, then stir again.

11. Bring to another gentle boil to reduce excess liquid and thicken.

12. Pour into your serving dish and add the garnishes.

This can be served hot, but the caramel creates a beautiful crust once cooled. For a chilled version, refrigerate for 2/3 hours or overnight.

Enjoy!
T