Indian
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IndianDessert
Recipe Story
origins & traditionsKheer is one of India's most cherished desserts, a luxurious rice pudding that has been prepared in Indian households for centuries. This comforting dessert features basmati rice slowly simmered in rich whole milk until it reaches a creamy consistency, sweetened with sugar, and perfumed with cardamom and saffron. The addition of nuts like almonds, pistachios, and cashews along with golden raisins adds delightful texture and richness. Traditionally served during festivals, weddings, and special occasions, kheer is also a popular everyday treat. The slow cooking process allows the rice to break down and release its starch, creating a naturally thick and velvety texture. Each spoonful offers a perfect balance of sweetness, creaminess, and aromatic spices that make this dessert truly unforgettable.
Instructions
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Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15 minutes, then drain and set aside.
In a heavy-bottomed pot or deep saucepan, bring the whole milk to a boil over medium heat, stirring occasionally to prevent scorching.
Once the milk comes to a boil, add the drained rice and reduce heat to low. Simmer gently, stirring frequently to prevent sticking.
Cook for 30-35 minutes, stirring every 5 minutes, until the rice is completely cooked and the mixture has thickened considerably. The rice grains should be soft and the kheer should have a creamy consistency.
While the kheer is cooking, warm a small amount of milk and add the saffron strands to it. Let it steep to release the color and aroma.
Add the sugar to the kheer and stir well until completely dissolved. Continue cooking for another 5 minutes.
Add the cardamom powder and the saffron-infused milk. Stir to combine.
In a small pan, heat the ghee or butter. Add the sliced almonds, chopped pistachios, and cashews. Sauté until golden and fragrant.
Add the toasted nuts and raisins to the kheer, reserving some for garnish. Stir well.
Remove from heat and let the kheer cool slightly. It will continue to thicken as it cools.
Serve warm or chilled, garnished with the reserved nuts and a few saffron strands.
Kheer - Traditional Indian Rice Pudding
4.0 (33)
Creamy, aromatic rice pudding infused with cardamom and saffron, garnished with nuts and raisins. A beloved Indian dessert perfect for celebrations and everyday indulgence alike.
medium
55 min
6 servings
Ingredients
0 of 8 checked
Main Ingredients
- 1/3 cups rice-white, rinsed and soaked
- 6 cups milk, whole milk
Sweetener
- 6 tablespoons honey
Spices
- 1/2 teaspoons cinnamon, ground cardamom powder
For Tempering
- 2 tablespoons butter, ghee or clarified butter
Seasoning
- 1/8 teaspoons salt, pinch
Garnish
- 10 pieces date, golden raisins
- 1/4 cups cherry, sliced almonds
Chef Tips
expert advice•For a richer kheer, substitute half of the whole milk with evaporated milk or add a few tablespoons of condensed milk for extra sweetness and creaminess.
•The consistency of kheer is a matter of personal preference - some prefer it thick while others like it more liquid.
•Remember that kheer thickens as it cools, so adjust the consistency accordingly.
•If it becomes too thick after refrigeration, simply stir in a little warm milk.
•For a vegan version, use coconut milk or almond milk, though the flavor will be different.
•You can also add a pinch of nutmeg or rose water for variation.
•Toast the nuts fresh just before serving for maximum flavor and crunch.
•For special occasions, garnish with edible silver leaf (vark) for an elegant presentation.
