Saffron Infused Rice Pudding With Sweetened Whole Wheat Pancakes Recipe

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.

No additional tips available.

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

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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.

Saffron Infused Rice Pudding With Sweetened Whole Wheat Pancakes

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