Pistachio Kunafa Kheer
120 Minutes
Indian / Indian Fusion
Serves: 8-10
A rich, festive dessert that brings together creamy Basmati kheer with layers of buttery, golden kunafa and pistachio cream. Infused with saffron and cardamom, this Pistachio Kunafa Kheer is indulgent, aromatic, and perfect for celebrations and special gatherings.
Ingredients
- ¼ cup Royal Authentic Basmati Rice, thoroughly rinsed and soaked for one hour.
- 1 liter whole milk
- 4-5 cardamom pods, crushed
- 4-5 saffron threads, crushed
- ¾ cup raw sugar
- ¼ cup evaporated milk
- ¼ cup heavy whipping cream
- 1 ½ cups kunafa, finely chopped
- 3 tablespoons pistachio cream
- Garnish: crushed pistachios and rose petals
Preparation
- Rinse Royal Authentic Basmati Rice thoroughly until the water runs clear. Soak for one hour
- Add whole milk to a heavy stainless steel pot on low to medium heat
- Add cardamom and saffron and mix well
- Once the milk comes to a boil, add the rice
- Cook the rice until tender and mushy
- Add the sugar, evaporated milk, and cream. Cook on low heat for an additional 30 minutes
- Blend the kheer slightly using a hand blender until you reach the desired consistency.
Pistachio Kunafa
- Melt butter in a pan
- Add the chopped kunafa slowly and cook until the kunafa is golden and toasted
- Add pistachio cream and mix well. Turn off heat
- Add the kheer half way to a large dish or individual cups
- Top with the pistachio kunafa evenly
- Add more kheer and garnish with crushed pistachios and rose petals
- Refrigerate for at least 8 hours before serving
