Kheer is a classic Indian dessert that’s rich, creamy, and beautifully fragrant. It’s made by slowly cooking rice in milk until it turns soft and blends into a creamy, luscious pudding. Flavored with cardamom and topped with nuts, this treat is served across celebrations and festivals. This recipe serves 4–5 people.
Ingredients
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¼ cup basmati rice, rinsed and drained
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4 cups whole milk
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½ cup sugar (adjust to taste)
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¼ teaspoon ground cardamom
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2–3 tablespoons sliced almonds or cashews
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2–3 tablespoons chopped pistachios
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A few strands of saffron (optional)
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1 teaspoon rose water (optional)
Cooking the Kheer
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In a heavy-bottomed pan, bring the milk to a boil, then lower the heat.
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Add the drained rice and stir well. Simmer on low heat for 30–40 minutes, stirring often to prevent the rice from sticking, until the rice is fully cooked and the mixture has thickened.
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Stir in the sugar and cardamom powder, cooking for another 5–10 minutes until the sugar has dissolved completely.
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Add the nuts and saffron strands (if using). Stir well and cook for a couple more minutes.
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Finish with rose water if desired, and remove from heat.
Serving
Serve the kheer warm or chilled, topped with a few extra nuts for garnish.
Storing
Kheer can be kept in an airtight container in the refrigerator for up to 2–3 days. It thickens as it rests, so you can add a little warm milk when serving again.
Kheer captures the comfort and richness of a traditional dessert — creamy, fragrant, and inviting. Perfect for celebrations, festivals, or a quiet evening treat!
