Vegan Pakistani Kheer with Almond Milk – Aromatic Saffron Delight
Discover our Vegan Pakistani Kheer recipe, an aromatic and creamy dessert infused with saffron, almond milk, and traditional spices. This easy-to-prepare dish is perfect for vegans and non-vegans alike, offering a rich, indulgent experience without dairy ingredients. Enjoy this exquisite dessert garnished with crushed pistachios and serve it warm or chilled.
Allergens
Nuts (Almonds)
Ingredients
- 1. 1 cup raw almonds, soaked overnight and peeled 2. 3 cups unsweetened almond milk 3. 1/2 cup basmati rice, rinsed and drained 4. 1/4 cup granulated sugar or coconut sugar 5. 1/4 teaspoon ground cardamom 6. A pinch of saffron strands 7. 1/2 teaspoon rosewater 8. Pistachios, for garnish
Instructions
- Blend the soaked and peeled almonds with 2 cups of almond milk until smooth. Set aside.
- In a medium saucepan, combine basmati rice, remaining almond milk, sugar, cardamom, and a pinch of saffron strands. Bring to a boil over medium heat, then reduce the heat to low and simmer for 15 20 minutes, stirring occasionally until the rice is cooked and creamy.
- Gradually add the blended almond milk to the rice mixture, continuously stirring to avoid lumps. Cook for another 5 minutes on low heat.
- Remove from heat, stir in rosewater, and let it cool slightly.
- Serve warm or chilled, garnished with crushed pistachios and a sprinkle of saffron strands.
Chef’s Insight
The use of saffron adds a touch of luxury to this vegan dessert, while the almond milk ensures a creamy texture without any dairy ingredients.
Notes
For the best results, use high-quality saffron and freshly ground cardamom.