Oats Kheer with Whey
A creamy, protein-packed twist on the classic Indian kheer. This recipe combines hearty oats, milk, and whey protein, sweetened with jaggery and scented with cardamom. It's a wholesome and delicious breakfast or post-workout meal.
For 4 servings
Toast the oats and nuts
- Heat ghee in a non-stick pan or saucepan over medium heat.
- Add the rolled oats and toast for 2-3 minutes until they become fragrant. Stir continuously to prevent burning.
- Add the slivered almonds and chopped walnuts. Toast for another minute until lightly golden.
- Remove the toasted nuts and half of the oats and set aside for garnish.
TIPToasting the oats enhances their nutty flavor and gives the kheer a better texture.Cook the oats
- Pour the milk into the pan with the remaining toasted oats.
- Add a pinch of salt and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for 8-10 minutes, stirring occasionally.
- Cook until the oats are soft and the kheer has thickened to a creamy consistency.
TIPStirring prevents the milk from sticking to the bottom of the pan and ensures even cooking.Prepare the whey protein mix
While the kheer is simmering, take the whey protein powder in a small bowl. Add 4 tablespoons of water or cold milk and whisk well to form a smooth, lump-free paste.
TIPMixing whey with a cold liquid first is crucial to prevent it from clumping when added to the hot kheer.Combine and finish the kheer
- Remove the kheer from the heat. Let it cool for 2-3 minutes.
- Slowly pour the whey protein paste into the kheer, stirring continuously to combine well.
- Add the jaggery powder and cardamom powder. Mix until the jaggery is completely dissolved.
- Taste and add more jaggery if you prefer it sweeter.
TIPAdding jaggery and whey off the heat prevents the milk from curdling and preserves the nutrients in the whey protein.Garnish and serve
Pour the kheer into serving bowls. Garnish with the reserved toasted oats and nuts. Serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker kheer, cook for a few more minutes. For a thinner consistency, add a splash of warm milk.
- 2Always add whey protein off the heat to avoid denaturing the protein and making it lumpy.
- 3You can use any flavor of whey protein you like, but vanilla or unflavored work best.
- 4Store any leftovers in an airtight container in the refrigerator for up to 2 days. It will thicken upon cooling; you can add a little milk while reheating.
- 5For extra flavor, you can add a few strands of saffron while cooking the milk.
Frequently asked questions
Yes, it is a very healthy dish. It's rich in protein from whey, complex carbohydrates and fiber from oats, and healthy fats from nuts and ghee. It's an excellent choice for a post-workout meal or a nutritious breakfast.
