Kheer
A classic Indian dessert, this creamy rice pudding is slow-cooked with milk, sweetened just right, and fragrant with cardamom. Garnished with nuts, it's the perfect comfort food for any celebration.
For 4 servings
4 steps. 50 minutes total.
- 1
Step 1
- a.Prepare the Rice and Saffron (30 minutes)
- b.Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
- c.Soak the rinsed rice in a bowl of water for at least 30 minutes. After soaking, drain the water completely.
- d.In a small separate bowl, warm 2 tablespoons of milk (taken from the 1 liter) and add the pinch of saffron strands to it. Let it infuse while the kheer cooks.
- 2
Step 2
- a.Simmer the Kheer (40-45 minutes)
- b.Pour the remaining milk into a heavy-bottomed pot or pan. Bring it to a boil over medium heat, stirring occasionally.
- c.Once the milk comes to a boil, add the drained rice. Reduce the heat to low and let it simmer gently.
- d.Cook for 40-45 minutes, stirring every 5-7 minutes to prevent the rice and milk from sticking to the bottom. Scrape the sides of the pot to mix the thickened cream (malai) back into the kheer.
- e.Continue simmering until the rice is completely soft and cooked, and the milk has thickened and reduced to a creamy consistency.
- 3
Step 3
- a.Add Sweeteners and Aromatics (5 minutes)
- b.Once the rice is fully cooked, stir in the sugar. Cook for another 5 minutes, stirring continuously until the sugar is completely dissolved.
- c.Add the crushed cardamom, the saffron-infused milk, and half of the slivered almonds and pistachios.
- d.Stir everything together well. If using, add the rose water and give it a final mix before turning off the heat.
- 4
Step 4
- a.Garnish and Serve
- b.Pour the kheer into serving bowls.
- c.Garnish with the remaining slivered almonds and pistachios.
- d.Kheer can be served warm, at room temperature, or chilled. It will thicken further as it cools.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat milk for the creamiest texture. Low-fat milk will result in a thinner kheer.
- 2Stir the kheer frequently, especially towards the end, to prevent the milk from scorching at the bottom of the pan.
- 3For a richer flavor, you can lightly fry the nuts in a teaspoon of ghee before adding them.
- 4Add sugar only after the rice is fully cooked. Adding it earlier can sometimes slow down the cooking process of the rice.
- 5The kheer will thicken as it cools. If it becomes too thick, you can stir in a little warm milk to reach your desired consistency.
- 6For a quicker version, you can slightly crush the soaked rice before adding it to the milk. This helps it cook faster and release more starch.
Adapt it for your goals.
Jaggery Kheer (Gud ki Kheer)
Replace sugar with powdered jaggery. Add the jaggery only after turning off the heat and letting the kheer cool slightly to prevent the milk from curdling.
Vegan KheerVegan Kheer
Substitute dairy milk with full-fat coconut milk or almond milk for a plant-based version. The cooking time may need to be adjusted.
Fruit KheerFruit Kheer
Add fruit purees like mango or finely chopped fruits like apple or banana towards the end of cooking for a fruity twist.
Quick KheerQuick Kheer
For a faster version, use 1/2 cup of sweetened condensed milk and reduce the sugar to 2-3 tablespoons, or to taste. Add it in the last 10 minutes of cooking.
Why this is on our healthy list.
Source of Calcium
The primary ingredient, milk, is an excellent source of calcium, which is essential for strong bones and teeth.
Provides Energy
The combination of carbohydrates from rice and sugar provides a quick source of energy, making it a satisfying dessert after a meal.
Comfort Food
Warm, sweet, and creamy, Kheer is a classic comfort food. Its aromatic spices like cardamom and saffron can have a soothing and mood-lifting effect.
Frequently asked questions
One serving of this Kheer (approximately 1 cup or 240g) contains around 330-350 calories, primarily from milk, sugar, and rice.