Cardamom Oats Kheer
A warm, comforting Indian pudding made with oats simmered in milk and delicately flavored with cardamom. This quick dessert comes together in about 20 minutes, offering all the richness of traditional kheer without the long cooking time.
For 4 servings
- saute · ~3 min
Roast the oats in ghee.
1.Heat ghee in a heavy-bottomed pan over low-medium heat.2.Add rolled oats and roast, stirring continuously, until they turn light golden and fragrant (2-3 minutes).TIPDon't skip roasting — it gives the kheer a nutty aroma and prevents the oats from turning mushy. - simmer · ~12 min
Simmer the oats in milk.
Pour the milk into the pan with the roasted oats. Add the crushed cardamom pods and a pinch of salt. Bring it to a gentle boil, then lower the heat and let it simmer, stirring occasionally, until the oats are soft and the kheer thickens (10-12 minutes).
- mix · ~2 min
Sweeten and finish the kheer.
1.Add sugar and stir well until completely dissolved.2.Crush saffron strands between your fingers and sprinkle them in.3.Simmer for another 2 minutes, then turn off the heat.TIPAdd sugar only after the oats are cooked — adding it too early can slow down the softening process. - garnish
Garnish with nuts and serve.
Ladle the kheer into serving bowls. Scatter sliced almonds, cashews, and raisins generously on top. Serve warm, or let it cool and chill for a cold version.
TIPFor extra flavor, lightly toast the nuts in a dry pan before garnishing.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pan to prevent the milk from scorching during simmering.
- 2Stir the kheer occasionally while simmering to avoid a skin forming on top.
- 3Crush cardamom pods just before using to preserve their volatile oils for maximum aroma.
- 4For a creamier texture, use full-fat milk and avoid skimmed or low-fat varieties.
- 5Refrigerate leftover kheer in an airtight container for up to 2 days; stir in a splash of milk when reheating.
- 6Toast the nuts in a dry pan until fragrant before garnishing to enhance their crunch and flavor.
- 7If the kheer thickens too much on cooling, thin it with a little warm milk when serving.
Adapt it for your goals.
Low-sugar
Replace the sugar with 2 tablespoons of maple syrup or honey for a less processed sweetener. Add it after turning off the heat to preserve the flavor.
veganVegan
Swap the milk for full-fat oat milk or coconut milk and use coconut oil instead of ghee. The kheer will have a slightly different but delicious creaminess.
nut freeNut-free
Omit the almonds and cashews; substitute with toasted pumpkin seeds or sunflower seeds for crunch, and use dried cranberries instead of raisins.
saffron roseSaffron-rose
Add 1 teaspoon of rose water along with the saffron in step 3 for a floral twist that pairs beautifully with cardamom.
Why this is on our healthy list.
Heart-Healthy Oats
Oats are rich in beta-glucan, a soluble fiber that helps maintain healthy cholesterol levels and supports digestive health.
Calcium from Milk
Whole milk provides a good source of calcium and vitamin D, essential for strong bones and teeth.
Antioxidant-Rich Spices
Cardamom and saffron are packed with antioxidants that help combat oxidative stress and support overall wellness.
Energy-Boosting Nuts
Almonds and cashews offer healthy monounsaturated fats, vitamin E, and magnesium, which contribute to sustained energy and brain health.
Frequently asked questions
Yes, but reduce the simmering time by about 5 minutes, as quick oats soften faster and can turn mushy if overcooked.
