Creamy Buffalo Milk Kheer
A lusciously rich and aromatic Indian rice pudding, this Creamy Buffalo Milk Kheer leverages the high fat content of buffalo milk to create an exceptionally thick and satisfying dessert, infused with delicate saffron and cardamom.
For 6 servings
Rinse the basmati rice thoroughly under cold running water until the water runs clear. Soak the rinsed rice in 1/2 cup of fresh water for at least 15 minutes while you prepare other ingredients. This helps the rice cook faster and become creamier.
Gently crush the whole green cardamom pods using a mortar and pestle or the back of a knife to release their aromatic seeds. Set aside.
In a heavy-bottomed pot or Dutch oven, bring the buffalo milk to a gentle boil over medium heat, stirring occasionally to prevent scorching. Once it boils, reduce the heat to low.
Drain the soaked rice and add it to the simmering milk along with the crushed cardamom pods and saffron threads. Stir well to combine.
Continue to simmer the kheer on low heat, stirring frequently (every 2-3 minutes) to prevent the milk from sticking to the bottom. Cook for 30-40 minutes, or until the milk has thickened considerably and the rice grains are fully cooked, soft, and have burst slightly, releasing their starch.
Once the kheer has reached your desired consistency and the rice is tender, stir in the granulated sugar (or crumbled jaggery) to taste. Continue to cook for another 5 minutes, stirring until the sugar is completely dissolved.
Remove the kheer from heat. If desired, stir in 1/2 teaspoon of rose water for an added floral note. Let it cool slightly before serving warm, or chill it in the refrigerator for at least 2 hours for a cold dessert.
Garnish generously with slivered pistachios and almonds before serving. Kheer thickens further upon cooling, so you may add a splash of milk if you prefer a thinner consistency when serving chilled.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pot: This is crucial to prevent the milk from scorching at the bottom, which can impart an unpleasant burnt taste to your kheer.
- 2Stir frequently: Especially during the simmering stage, frequent stirring ensures even cooking, prevents sticking, and helps the kheer achieve its creamy texture.
- 3Soak the rice: Soaking basmati rice for 15-30 minutes before cooking helps it cook faster and absorb the milk better, resulting in a creamier and more tender kheer.
- 4Adjust sweetness to taste: The amount of sugar can vary based on personal preference. Start with the recommended amount and add more gradually if you prefer it sweeter.
Adapt it for your goals.
Dried Fruit Kheer
Add 2 tablespoons of chopped raisins, dates, or dried cranberries along with the sugar for extra sweetness and texture.
Nutty KheerNutty Kheer
Incorporate other nuts like chopped cashews or walnuts, or toast the almonds and pistachios lightly before garnishing for a deeper flavor.
Spiced KheerSpiced Kheer
For a different aromatic profile, add a pinch of freshly grated nutmeg or a small cinnamon stick along with the cardamom pods.
Why this is on our healthy list.
Rich in Calcium
Buffalo milk is an excellent source of calcium, which is vital for strong bones and teeth, and plays a role in muscle function and nerve transmission.
Good Source of Protein
The high protein content in buffalo milk contributes to muscle repair, growth, and overall satiety, making this dessert more filling.
Energy Boosting
With carbohydrates from rice and natural sugars, kheer provides a quick and sustained energy boost, making it a satisfying treat.
Frequently asked questions
While you can use cow's milk, the kheer will not be as thick or creamy due to its lower fat and protein content. You might need to simmer it for a longer duration to achieve a similar consistency, or add a thickening agent like cornstarch (though not traditional).
