Time to prepare for Christmas…
I have been quite absent for a few months due to that I have a 3 1/2 months baby girl at home. Now, when she is more settled, I have finally begun with my Baking again. 😀
Last weekend I made some yummy Saffron muffins… Aah…a lovely treat for Christmas! 🙂
For recipe, please don’t hesitate to ask!
This dessert which I made yesterday was absolutely amazing. It’s an Indian dessert called ‘Kheer’ A great combination of saffron, pistachios and sugar without turning too sweet. I have never tried to make anything from the Indian Cuisine before, so I was happy with the result, as it turned out beautiful. I found this lovely Kheer recipe on Peri’s Spice Ladle’s Blog. Instead of 4 tablespoons sugar, I reduced to 3. I added 10 strands saffron, instead of 6-7. 😀
Recipe (makes 4 portions)
4 cups whole milk
- ½ cup Basmati rice, washed and drained
- 3 tablespoons granulated sugar
- pinch of cardamom powder
- 10 strands saffron
- ¼ cup pistachio, crushed with a mortar and pestle
Bring the milk, rice and cardamom to a boil. Reduce flame to low and let it cook for 20-30 minutes, stirring every few minutes to avoid it sticking to bottom of pan. Check if the rice is cooked. Using a hand blender or the back of the spoon, churn the rice and milk mix (this step is only meant to break up the rice grain, not blend it.)
Add the sugar and saffron to the kheer. Stir the pistachio nuts into the rice pudding. Remove from the flame when it reaches a pudding-like consistency (remember puddings get firmer as they cool.) Serve slightly warm or well-chilled.
Happy Kheer Making Everyone! 😀