SAFFRON KHEER

Saffron kheer is a luxurious and creamy Indian dessert made by simmering rice in milk, sweetened with sugar, and infused with aromatic saffron and cardamom. This delicacy has a rich, golden hue from saffron threads, which are soaked in warm milk to release their vibrant color and fragrance. I've garnished this dish with pomegranate and raspberry but you could use slivers of pistachio and almonds too. Saffron kheer is often served chilled and enjoyed during festivals and celebrations, offering a delightful blend of sweet, creamy, and subtly spiced notes in every spoonful.

Serves 4

80g basmati rice, soaked

1 large pinch of saffron, I used Wunderworkshop

500ml organic whole milk or plant based milk

½ tsp of cardamom seeds or 4 cardamom pods, crushed

50g of sugar

For topping (optional)

150g pomegranate seeds

100g raspberries

2 tbsp water

1 tbsp organic rosewater

1. Wash the rice and leave to soak in warm water for at least 30 minutes.

2. Using a small food processor or blender, grind the rice as finely as you would like the final texture of the kheer to be. I ground mine to half the size of couscous.

3. Lightly toast the saffron forup to 1 minute in a dry pan, and then soak in 2 tbsp of boiling water. Leave for at least 5 minutes.

4. Bring the milk to the boil and then add the saffron and crushed cardamom seeds. Gently simmer, until the milk starts to thicken. You will need to keep stirring to stop in catching the bottom of the pan. This will take about 25 –30 min.

5. Then add in the ground rice, spoon by spoon, mixing until the rice starts to absorb the liquid. Bring to a simmer, stirring regularly, for 30 –35 min.

6. Add the sugar and cook for a further 4 –5 minutes. If the mixture becomes too thick, add a splash of milk or water. Once the rice is soft, this is ready to eat.

7. Meanwhile, if you are making the optional topping, heat the pomegranate seeds with 2 tbsp of water until they start release juice. Then add the raspberries, with a little water if needed and bring to the boil. Simmer for 5 min.

8. Allow to cool and then strain the pomegranate and raspberry in a small sieve, pressing with a spoon to extract as much juice as possible. Reheat the puree until thick and add the rosewater. Serve with the kheer.