An easy kheer made with pantry ingredients!
Heat milk and half and half in a large heavy-bottomed pot on the stove (not nonstick)
Bring the mixture to a boil, tear the croissants and rusks into pieces and add them in
Simmer until both breads are soft, about 5-6 minutes.
Puree with a handheld (immersion) blender or in a regular blender.
Pour back in the pot (if using a regular blender). Add the cardamom, saffron, sugar and half the nuts
Simmer on low heat, stirring frequently, the mixture will darken and thicken. As it becomes thick it starts to bubble, so please do be careful!
TIP: Leave a wooden spoon in the pot to prevent any bubbling over
Cook it down by about 40 percent (nearly half) of what it was –this takes about 20-30 minutes depending on the pot you are using.
Put in your serving dishes/glasses, let cool, and scatter with the remaining nuts right before serving.
When the milk is initially cooking down it will require less stirring as long as the temperature is right, as it thickens you will need to keep a more watchful eye to avoid burnt bits! If your milk does start to burn and stick DO NOT scrape the burnt bits off the bottom. Transfer to another pot and leave the burnt bits behind.
Cleaning tip: if your milk does burn then sprinkle baking soda over the bottom of the burnt pot, let it sit for a few minutes, then bring to a boil with a few cups of hot water. This will make cleaning MUCH easier!
For regular bread start with ½ of a loaf of bread, white preferred.