Cardamom Saffron Kheer

Basmati rice simmers low in whole milk with crushed green cardamom and saffron until creamy, then finishes with almonds and raisins. It echoes the locked saffron casket of Mughal Agra in Saffron Under a Dough Seal, as the Ain-i-Akbari set down imperial kitchen stores.

Serves 4

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Ingredients

• 0.25 cup basmati rice
• 5 cups whole milk
• 0.5 cup sugar
• pinch saffron threads
• 5 green cardamom pods
• 3 tbsp blanched almonds
• 2 tbsp raisins
• 1 tbsp ghee

Instructions

1. 1Rinse basmati rice until water runs clear. Soak saffron threads in warm milk. Crush cardamom pods lightly to release seeds.
2. 2Bring whole milk to a gentle boil in a heavy pot, add rice and crushed cardamom, then simmer on low for 30 minutes, stirring often until rice is very soft and milk has thickened.
3. 3Stir in sugar and saffron milk. Continue cooking 5-7 minutes until sugar dissolves and mixture reaches a creamy pudding consistency.
4. 4Heat ghee in a small pan, lightly fry raisins and chopped almonds until golden, then stir them into the kheer. Serve warm or chilled.