Pistachio Saffron Kheer Terrine
This Pistachio Saffron Kheer Terrine is a gorgeous dessert, layering up creamy rice pudding with nuts and fragrant spices into a stunning chilled slice. It's a fantastic make-ahead option for dinner parties.
Ingredients
- 0.5 cup basmati rice
- 4 cups whole milk
- 0.25 cup pitted dates, finely chopped
- 0.25 cup chopped pistachios, plus 2 tablespoons for garnish
- 0.25 cup slivered almonds
- 0.5 cup crumbled paneer
- 0.25 teaspoon saffron threads
- 0.25 teaspoon cardamom powder
- 2 tablespoons rose water
- 1 tablespoon ghee
- 0.25 teaspoon salt
Instructions
- Rinse 0.5 cup basmati rice under cold water until the water runs clear. Soak the rice in 1 cup fresh water for 30 minutes, then drain well.
- Warm 4 cups whole milk slightly in a small saucepan. Add 0.25 teaspoon saffron threads to the warm milk and let it steep for 10 minutes.
- In a large heavy-bottomed pot or Dutch oven, melt 1 tablespoon ghee over medium heat. Add the drained rice and cook for 2 minutes, stirring constantly until lightly toasted.
- Pour in the saffron-infused milk. Bring the mixture to a gentle boil, then reduce the heat to low. Add 0.25 teaspoon salt.
- Simmer, uncovered, stirring occasionally to prevent sticking, for 25-30 minutes, or until the rice is cooked through and the mixture has thickened to a creamy consistency.
- Stir in 0.25 cup finely chopped pitted dates, 0.25 cup chopped pistachios, 0.25 cup slivered almonds, 0.5 cup crumbled paneer, and 0.25 teaspoon cardamom powder. Cook for another 5 minutes, stirring constantly.
- Remove from heat and stir in 2 tablespoons rose water. Allow the kheer to cool completely.
- Grease a 20 cm x 8 cm (8 inch x 3 inch) loaf pan lightly with ghee or line it with parchment paper, leaving an overhang on the sides for easy removal.
- Spoon the cooled kheer into the prepared loaf pan, pressing it down firmly and evenly. Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, until set.
- Once set, use the parchment paper overhang to carefully lift the terrine out of the pan. Place it on a serving platter and slice it into 1.5 cm (0.6 inch) thick pieces.
- Garnish the Pistachio Saffron Kheer Terrine with an even sprinkle of the remaining 2 tablespoons chopped pistachios and a few fresh saffron threads. Serve chilled.