Saffron Infused Rice Pudding With Sweetened Whole W

Name: Saffron Infused Rice Pudding With Sweetened Whole Wheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 liters whole milk; 50 grams rice; 2 tablespoons sugar you can adjust it to suit your taste; 1/2 teaspoon saffron; 1/2 tablespoon almonds slivered soaked over-night in water; 1/2 tablespoon pistachio chopped; 1/2 tablespoon raisin; 1/2 tablespoon cashew nuts roasted chopped; fruits using dry, is optional; 1 cup whole wheat flour; 3/4 cup sugar; 1 teaspoon anise seeds / fennel seeds; water for the batter; oil for shallow frying; saffron; rice pudding; whole wheat flour; pancake

Servings: persons

2 liters whole milk
50 grams rice
2 tablespoons sugar you can adjust it to suit your taste
1/2 teaspoon saffron
1/2 tablespoon almonds slivered soaked over-night in water
1/2 tablespoon pistachio chopped
1/2 tablespoon raisin
1/2 tablespoon cashew nuts roasted chopped
fruits using dry, is optional
1 cup whole wheat flour
3/4 cup sugar
1 teaspoon anise seeds / fennel seeds
water for the batter
oil for shallow frying
saffron
rice pudding
whole wheat flour
pancake

1
Wash the rice well.
2
Boil the milk (on high flame) in a thick bottomed wide-mouthed container stirring it continuously so that it does not burn at the bottom.
3
Once it is boiled, lower the heat. Remove 2 tbsp of milk in a small cup and add saffron to it. Let it soak at least for 10-15 minutes.
4
Meanwhile, add washed rice to the boiled milk. Increase the heat again and keep stirring it till the milk starts to boil again.
5
Lower the heat and after 15 minutes add the soaked saffron milk.
6
Let the milk simmer (stirring it occasionally) till it reduced to half the quantity.
7
Turn off the heat and add sugar, cashews, almonds, pistachio and raisins.
8
Serve hot or chill it before serving.
9
Note: Keep aside a tsp of each of the dry fruits to garnish on the top while serving.
10
(The kheer will take approximately 45 - 50 minutes to cook)

637

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 liters whole milk, 50 grams rice, 2 tablespoons sugar you can adjust it to suit your taste, 1/2 teaspoon saffron, and more.

Yes, Saffron Infused Rice Pudding With Sweetened Whole Wheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Saffron Infused Rice Pudding With Sweetened Whole Wheat Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions