Creamy cardamom-spiced oatmeal pudding layered with honey-sweetened yogurt and toasted nuts, inspired by traditional Indian kheer. These elegant breakfast parfaits offer a sophisticated start to the day with warm spices and beautiful presentation.
Recipe Details
Ingredients
- 100g steel-cut oats
- 600ml whole milk
- 240ml coconut milk
- 60g sugar
- 5ml ground cardamom
- 2.5ml ground cinnamon
- pinch saffron threads
- 5ml vanilla extract
- 480ml thick Greek yogurt
- 60ml honey
- 60g pistachios, chopped
- 40g sliced almonds
- 60g mixed dried fruit (dates, apricots, raisins)
- for garnish dried rose petals (optional)
- 30g toasted coconut flakes
Instructions
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In a heavy-bottomed saucepan, combine 100g steel-cut oats, 600ml whole milk, and 240ml coconut milk. Bring to a gentle boil over medium heat.
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Reduce heat to low and simmer, stirring frequently, for 20-25 minutes until oats are tender and mixture is creamy.
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Stir in 60g sugar, 5ml ground cardamom, 2.5ml ground cinnamon, pinch saffron threads, and 5ml vanilla extract. Cook for 2-3 more minutes until sugar dissolves. Remove from heat and cool slightly.
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Meanwhile, toast 60g pistachios, 40g sliced almonds, and 30g toasted coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden. Set aside to cool.
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In a bowl, whisk 480ml thick Greek yogurt with 60ml honey until smooth and well combined.
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Chop 60g mixed dried fruit (dates into small pieces.
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To assemble parfaits: Spoon a layer of warm oatmeal pudding into glasses, followed by yogurt mixture, then sprinkle with nuts and dried fruit.
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Repeat layers, ending with yogurt. Garnish with toasted nuts, 30g toasted coconut flakes, and for garnish dried rose petals (optional) if using.
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Serve immediately while oatmeal is still warm, or chill for 2 hours for a cold version.
Tips
Oat Choice: Steel-cut oats create the best texture for this pudding. If using rolled oats, reduce cooking time to 10-15 minutes and use less liquid.
Consistency: The pudding should be creamy but not too thick. Add more milk if needed during cooking. It will thicken as it cools.
Spice Balance: Cardamom is the star spice here. Use freshly ground cardamom pods if possible - the flavor is much more aromatic than pre-ground.
Make-Ahead: Pudding can be made up to 2 days ahead and reheated gently. Assemble parfaits just before serving for best texture.
Saffron Tip: Soak saffron in a tablespoon of warm milk for 10 minutes before adding to release maximum color and flavor.
Nut Variations: Try cashews, walnuts, or pine nuts. Toasting any nuts brings out their flavor and adds textural contrast.
Serving Options: Serve warm for a comforting breakfast or chilled as a light dessert. Both versions are equally delicious.