Chestnut Free Kheer
Few desserts are as deeply comforting as this slow-simmered Indian rice pudding, fragrant with saffron, cardamom, and a delicate splash of rose water. Whole milk and basmati rice cook down together until thick and creamy, developing a naturally sweet, almost caramelized depth that no shortcut can replicate. Toasted cashews and almonds are finished in butter until golden and nutty, then stirred in alongside plump golden raisins for texture in every spoonful. The saffron threads bloom into the pudding as it cooks, turning it a gorgeous pale gold and adding that unmistakable floral warmth. For anyone navigating tree nut concerns around chestnuts specifically, this recipe is a clean choice — every nut used is clearly listed, so there's no guesswork about hidden ingredients. It's equally wonderful served warm straight from the pot, left to cool to room temperature, or chilled overnight when the flavors meld even further. A scatter of pistachios on top makes it feel genuinely special, whether you're serving it as a weeknight treat or the finale to a dinner party.
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Learn more →Ingredients
6 servings
- 5 cups whole milk
- ¼ cup basmati rice, rinsed
- ⅓ cup sugar
- ¼ tsp ground cardamom
- 1 pinch saffron threads
- 1 tbsp unsalted butter
- 2 tbsp raw cashews, roughly chopped
- 2 tbsp raw almonds, slivered or roughly chopped
- 2 tbsp golden raisins
- 1 tsp rose water
For serving
- 1 tbsp pistachios, roughly chopped (optional)
Instructions
- 1
Combine the milk and rinsed basmati rice in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, stirring frequently to prevent the milk from scorching on the bottom.
- 2
Reduce the heat to medium-low and cook, stirring every 2–3 minutes and scraping the bottom and sides of the pan, until the milk has reduced by roughly half and the rice is completely soft and the mixture is thick enough to coat the back of a spoon, about 35–40 minutes.
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