Cardamom Oats Kheer

Name: Cardamom Oats Kheer
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 0.75 cup oats (rolled oats); 500 ml milk (full-fat); 1 tsp ghee; 3 tbsp sugar; 4 pcs green cardamom (pods, crushed or powder); 8 pcs almonds (sliced, for garnish); 6 pcs cashews (halved, for garnish); 1 tbsp raisins; 6 pcs saffron (strands); 1 pinch salt

RATING

0.0/5

TASTE SCORE

8/10

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.

PREP

COOK

15m

SERVES

1 KATORI

295 cal

SERVINGS

METHOD · 4 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pan to prevent the milk from scorching during simmering.
2
Stir the kheer occasionally while simmering to avoid a skin forming on top.
3
Crush cardamom pods just before using to preserve their volatile oils for maximum aroma.
4
For a creamier texture, use full-fat milk and avoid skimmed or low-fat varieties.
5
Refrigerate leftover kheer in an airtight container for up to 2 days; stir in a splash of milk when reheating.
6
Toast the nuts in a dry pan until fragrant before garnishing to enhance their crunch and flavor.
7
If the kheer thickens too much on cooling, thin it with a little warm milk when serving.

RECIPE VARIATIONS

Adapt it for your goals.

low sugar

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.

vegan

Vegan

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 free