📍 Where this dish comes from: Varanasi · Ghats of the Ganges
Discover the history of this region →
Discover the history of this region →
Kheer is India’s oldest dessert — a milk-based rice pudding mentioned in ancient texts. Rose-scented and golden with saffron, this reimagined version simmers cauliflower rice in full-fat coconut milk until everything melds into a cardamom-kissed, gloriously creamy dream. It is the most indulgent, beautiful way imaginable to end a keto Indian dinner, and the cauliflower version is a genuine testament to how well plant-based ingredients can impersonate grains when cooked long and slow in sweet, aromatic milk.
What You’ll Need
Servings: 4 servings
Calories: 285kcal
Ingredients
- 1 1/2 cups cauliflower rice (finely grated)
- 400 ml full-fat coconut milk
- 1 cup full-fat cream
- 3 tbsp erythritol or monk fruit sweetener
- 1/2 tsp cardamom powder
- Few strands saffron
- 2 tbsp blanched almonds sliced
- 1 tbsp pistachio slivered
- 1 tbsp rose water
Instructions
- Heat coconut milk and cream until simmering.
- Add cauliflower rice; cook on low heat 20 minutes, stirring often.
- Add sweetener, cardamom, and saffron soaked in 1 tbsp warm water.
- Cook 5 more minutes until thickened.
- Add rose water and remove from heat.
- Serve warm or cold.
- Garnish with almonds, pistachios, and a few saffron strands.
Nutrition
Serving: 1serving | Calories: 285kcal | Protein: 26g | Fat: 5g | Fiber: 2g
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Health Benefits
- Coconut milk provides MCTs that are metabolized readily for energy without a significant insulin response.
- Saffron contains safranal, a compound studied for its potential mood-related effects.
- Full-fat cream provides CLA (conjugated linoleic acid), a compound studied for its relationship to body composition.