You can call it a dessert, but I prefer it for breakfast. Oats kheer with saffron yoghurt to make your mornings a little better. You can choose to add saffron directly to the oats kheer. As I was trying the Moroccan saffron for the first time, I wanted to figure out its strength. With two layers, it is easy to decide how much saffron you wish in your kheer as you dig in.
Moroccan saffron is pretty awesome, a little quantity is good enough to get an intense color and flavor.
To be honest, there is not much difference in texture. Saffron is good for health in small quantities. It is a powerful antioxidant and helps to lift the mood. It finds its use more in Indian desserts and Middle Eastern dishes. It’s gorgeous golden color and flavor make it a sought after spice.
Lately, I have been making oats a lot, and with this oats kheer, I now have another option. I usually make it a day before and serve it chilled.
Preparation time: 10 minutes
Cooking time: 10-15 minutes
- Oats (ground) 60 gms
- Milk 500 ml
- Honey 40 ml
- Saffron ½ tsp
- Milk 2-3 tbsp
- Greek yogurt 100 gms
- Crushed pistachios 2 tbsp
- Rose petals (optional)
- Heat milk with honey and little water. Once it comes to a boil, add the oats and keep stirring.
- The mixture will start to thicken in 2-3 minutes.
- Turn off the heat and pour into serving glasses/bowls and let it chill.
- Warm the milk for a few seconds and add the saffron strands. Do wait for the saffron to release all its color and flavor into the milk.
- Add this milk to the yogurt along with a tbsp of honey. Whisk it well and spoon it over the kheer. Add your preferred toppings, and serve.