Why did my kheer turn out grainy?

Graininess often happens if sugar is added too early or rice is not soaked long enough. Always add sugar after rice is fully tender and soak rice for at least 30 minutes.

How long does buffalo milk kheer keep in the fridge?

Stored in an airtight container, it stays fresh for up to 3 days. The texture will thicken, so you may want to stir in a little warm milk before serving.

Can I make this kheer in a pressure cooker?

Yes, but watch the milk carefully to avoid boiling over. Use a large cooker, cook without weight for 20 minutes after boiling, then add sugar and simmer uncovered.

Is it necessary to soak saffron in milk?

Yes, steeping saffron in warm milk releases its color and flavor more evenly than adding strands directly, preventing uneven yellow patches.

Home / Recipes / indian / Creamy Buffalo Milk Kheer

indianEasyvegetariangluten freesoy free

Creamy Buffalo Milk Kheer

RATING

0.0/5

TASTE SCORE

8/10

A velvety, slow-cooked Indian rice pudding made with rich buffalo milk. The thick, creamy texture comes from hours of patient simmering, with fragrant cardamom and saffron weaving through tender grains of rice. This timeless dessert is a celebration staple across Indian homes.

PREP

COOK

55m

SERVES

1 KATORI

603 cal

SERVINGS

INGREDIENTS

For 4 servings

¼ cupbasmati rice · washed and soaked in water for 30 minutes, then drained1.5 lbuffalo milk · full fat, raw or pasteurized½ cupsugar6 pcsgreen cardamom · lightly crushed10 pcssaffron · strands, soaked in 2 tbsp warm milk10 pcsalmond · blanched and sliced10 pcspistachio · blanched and sliced1 tspghee1 pinchsalt

NUTRITION · PER SERVING

603

CALORIES · 1 KATORI

Protein16g · 11%

Carbs69g · 46%

Fat30g · 45%

Fiber1g

Sugar46g

Saturated fat19g

Cholesterol3mg

Sodium154mg

Potassium500mg

Phosphorus383mg

How we calculate →

METHOD · 8 STEPS

prep · ~30 min
Wash and soak the rice.
Wash the basmati rice under cold running water until the water runs clear. Soak the rice in enough water to cover for 30 minutes. Drain well and set aside.
TIPSoaking softens the rice grains and helps them cook evenly, giving the kheer a better texture.
prep · ~5 min
Prepare the nuts and saffron.
1.Blanch almonds in boiling water for 1 minute, then drain and peel the skins.
2.Slice almonds and pistachios into thin slivers.
3.Soak saffron strands in 2 tablespoons of warm milk. Set aside.
boil · ~10 min
Bring the buffalo milk to a boil.
Pour the buffalo milk into a large, heavy-bottomed pot. Bring it to a boil over medium-high heat, stirring occasionally to prevent the milk from scorching at the bottom.
TIPA heavy-bottomed pot is crucial. Thin pots will cause the milk to stick and burn quickly.
simmer · ~15 min
Simmer the milk and add rice.
1.Lower the heat to the lowest possible setting.
2.Add the drained rice to the milk and stir gently.
3.Cook for 15 minutes, stirring frequently with a wooden spoon, scraping the sides and bottom.
TIPConstant stirring during the first 15 minutes prevents the rice from clumping.
simmer · ~30 min
Cook until rice is tender and milk thickens.
1.Add the crushed cardamom pods and a tiny pinch of salt.
2.Continue to simmer, stirring every 2-3 minutes, for another 25-30 minutes.
3.Cook until the milk reduces by almost half and the rice is completely soft and breaking apart.
TIPThe kheer will thicken significantly as it cools, so stop cooking just before it reaches your ideal consistency.
mix · ~5 min
Sweeten the kheer.
1.Add the sugar and stir well until completely dissolved.
2.Pour in the saffron milk and half of the sliced nuts.
3.Cook for 5 minutes more, then turn off the heat.
TIPAlways add sugar only after the rice is fully cooked. Adding it earlier can harden the rice grains.
garnish · ~2 min
Garnish with ghee-roasted nuts.
In a small pan, heat the ghee over medium heat. Quickly sauté the remaining almond and pistachio slivers until lightly golden. Pour the roasted nuts and ghee over the kheer.
TIPRoasting nuts in ghee intensifies their flavor and adds a beautiful aroma.
serve
Serve warm or chilled.
Discard the cardamom pods. Ladle the kheer into serving bowls. It can be served warm straight away, or chilled in the refrigerator for a few hours for a thicker, creamier texture.
TIPCreamy Buffalo Milk Kheer tastes even better the next day as the flavors meld together beautifully.

PRO TIPS

What to keep in mind.

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

1
Soak basmati rice for 30 minutes to ensure even cooking and a tender texture.
2
Use a heavy-bottomed pot to prevent buffalo milk from scorching during long simmering.
3
Stir frequently with a wooden spoon, scraping the bottom and sides to avoid sticking.
4
Add sugar only after the rice is fully tender to keep grains from hardening.
5
Stop cooking just before the kheer reaches your desired consistency, as it thickens significantly while cooling.
6
Roast the nuts in ghee until lightly golden for a deeper, nuttier aroma.
7
Kheer tastes even better the next day after flavors meld in the fridge.