Kheer is one of India’s most beloved desserts, a rich and creamy rice pudding that’s served at celebrations, festivals, and family gatherings throughout the Indian subcontinent. This traditional sweet dish simmers rice in milk until the grains are soft and the liquid becomes thick and luxurious, then it’s sweetened and flavored with cardamom, saffron, and sometimes rose water. Unlike phirni where the rice is ground, kheer features whole rice grains suspended in the creamy milk, creating a wonderful textured pudding that’s garnished with nuts and dried fruits. Every Indian household has their own special recipe passed down through generations, making kheer deeply nostalgic and comforting. Whether served warm or chilled, plain or fancy, kheer is pure comfort in a bowl that’s surprisingly simple to make yet tastes absolutely divine.
Serving Quantity: 6 servings
Cooking Time: 1 hour
1. Ingredients
- 1/2 cup basmati rice
- 6 cups whole milk
- 1/2 cup sugar (adjust to taste)
- 6 to 8 green cardamom pods
- 10 to 12 saffron strands
- 2 tablespoons warm milk for saffron
- 2 tablespoons ghee or butter
- 2 tablespoons cashews, broken
- 2 tablespoons almonds, slivered
- 2 tablespoons pistachios, slivered
- 2 tablespoons raisins
- 1 teaspoon rose water (optional)
- Pinch of nutmeg powder (optional)
- Few dried rose petals for garnish (optional)
2. Nutrition Information Per Serving
- Calories: 320
- Protein: 10g
- Carbohydrates: 48g
- Fat: 10g
- Fiber: 1g
- Sodium: 110mg
3. Rinse the Rice
Place the basmati rice in a fine-mesh strainer and rinse it thoroughly under cold running water. Keep rinsing and swishing the rice around until the water runs clear. This removes excess starch that could make your kheer gummy. After rinsing, let the rice drain completely in the strainer for about 10 minutes. Some recipes call for soaking the rice for 20 to 30 minutes, which helps it cook faster, but this is optional.
4. Prepare the Saffron
Take the saffron strands and place them in a small bowl with 2 tablespoons of warm milk. Gently crush or crumble the saffron threads between your fingers as you add them to release their color and aroma. Let this steep while you prepare the kheer. The milk will gradually turn a beautiful golden-orange color and become intensely aromatic.
5. Crush the Cardamom
Take the green cardamom pods and lightly crush them using a mortar and pestle or the flat side of a knife. You want to crack the pods open to release the aromatic seeds inside, but you don’t need to remove the seeds from the pods. The crushed pods will infuse the milk with wonderful flavor as the kheer cooks.
6. Heat the Milk
Pour the 6 cups of whole milk into a heavy-bottomed pan or kadai. A heavy bottom is crucial to prevent the milk from scorching. Place the pan over medium-high heat and bring the milk to a boil, stirring occasionally to prevent a skin from forming on top. Watch carefully as milk can boil over quickly. Once it comes to a rolling boil, reduce the heat to low.
7. Add the Rice
Add the drained rice to the simmering milk. Stir well to ensure the rice doesn’t clump together or settle at the bottom where it might stick and burn. The rice should be evenly distributed throughout the milk. Give it a good stir and scrape the bottom of the pan.
8. Add Cardamom Pods
Drop the crushed cardamom pods into the milk and rice mixture. They’ll float around and infuse the kheer with their distinctive sweet, floral aroma. You’ll remove them later before serving, or you can leave them in for people to eat around.
9. Simmer Slowly
Let the kheer simmer on low heat, stirring frequently every 5 minutes or so. This slow cooking is essential for developing the creamy texture. As the mixture simmers, the rice will gradually absorb the milk, the milk will reduce and thicken, and everything will become rich and creamy. This process takes about 40 to 45 minutes, so be patient. Keep the heat low to prevent burning.
10. Stir Regularly
While the kheer is cooking, stir it regularly and scrape the bottom and sides of the pan. This prevents the milk from sticking and burning, and it also incorporates the cream that forms on the sides back into the kheer. The stirring motion helps break down some of the rice grains, which contributes to the creamy texture.
11. Check the Rice
After about 30 minutes of simmering, check the rice. The grains should be completely soft and tender, some of them breaking down slightly. Taste a grain to make sure there’s no hardness or raw taste remaining. The milk should have reduced by nearly half and taken on a creamy, slightly thick consistency.
12. Roast the Nuts
While the kheer is cooking, heat the ghee or butter in a small pan over medium heat. Add the broken cashews, slivered almonds, and pistachios. Fry them gently, stirring constantly, for about 2 to 3 minutes until they turn golden and fragrant. Be careful not to burn them. Add the raisins in the last 30 seconds and watch them puff up. Remove from heat and set aside. Reserve a few nuts for garnish and keep the rest to add to the kheer.
13. Add Sugar
Once the rice is completely cooked and the milk has thickened nicely, add the sugar. Stir well until the sugar dissolves completely. The kheer will become slightly thinner when you add the sugar as the sugar releases moisture from the rice, but don’t worry. Continue cooking for another 5 to 7 minutes, stirring frequently. The kheer will thicken again as it continues to simmer.
14. Add Saffron Milk
Pour in the saffron-infused milk you prepared earlier. Stir it through the kheer and watch as beautiful golden streaks appear throughout. The saffron adds gorgeous color and a distinctive luxurious aroma. Continue cooking for 2 to 3 more minutes to let the saffron flavor permeate throughout.
15. Add the Nuts
Add most of the roasted nuts and raisins to the kheer, reserving some for garnish. Stir them in so they’re distributed throughout. The nuts add wonderful texture and richness to every spoonful. Continue cooking for another 2 minutes.
16. Check Consistency
The kheer should now be thick and creamy with a consistency similar to thick cream or loose porridge. Remember that it will thicken considerably as it cools, so don’t make it too thick at this stage. It should still be flowing and pourable. If it seems too thick, add a splash more milk and stir well. If too thin, cook for a few more minutes.
17. Add Final Flavorings
Remove the kheer from the heat. If using rose water, add it now and stir well. A teaspoon is plenty as it’s very concentrated. If using nutmeg powder, add just a small pinch for subtle warmth. Taste the kheer and adjust the sweetness if needed by adding a bit more sugar if desired.
18. Remove Cardamom Pods
Using a spoon, fish out the cardamom pods and discard them, or you can leave them in and warn people to eat around them. Removing them makes eating easier, but leaving them in continues to infuse flavor as the kheer sits.
19. Serve Warm or Chilled
Kheer can be enjoyed either way. For warm kheer, ladle it into serving bowls immediately, garnish with the reserved nuts and some dried rose petals if using, and serve right away. For chilled kheer, let it cool to room temperature first, stirring occasionally to prevent a skin from forming. Then cover and refrigerate for at least 3 to 4 hours or overnight.
20. Adjust Before Serving
If you’re serving chilled kheer, you may need to thin it slightly as it will have thickened considerably in the refrigerator. Stir in a few tablespoons of milk to reach your desired consistency. The kheer should be creamy and spoonable, not stiff. Garnish with fresh nuts just before serving.
21. Tips for Success
Whole milk is absolutely essential for authentic, creamy kheer. Don’t use reduced-fat or skim milk as they won’t give you the rich, luxurious texture that makes kheer special. The fat in whole milk is what creates the creaminess. Basmati rice is traditional and preferred for its delicate flavor and pleasant texture, but you can use any long-grain white rice. Short-grain rice tends to break down too much and makes the kheer too starchy. Patience is key with kheer. The slow simmering is what develops the deep, rich flavor and creamy texture. Don’t try to rush it by cooking on high heat or you’ll end up with burned milk and unevenly cooked rice. Stirring frequently is crucial to prevent sticking and burning. Keep a close eye on your kheer, especially toward the end when it’s thickest and most likely to stick. A heavy-bottomed pan distributes heat evenly and helps prevent hot spots that can cause burning. This is one case where the quality of your cookware really matters. Some cooks like to add a bay leaf along with the cardamom for extra aromatic depth. Remove it before serving just like the cardamom pods. The amount of sugar can be adjusted to your taste. Some people prefer their kheer less sweet, others like it quite sweet. Start with less and add more at the end if needed. You can taste and adjust. Condensed milk can replace some of the sugar for extra richness. Use half a cup of sweetened condensed milk and reduce or omit the sugar, adjusting to taste. This creates an even creamier, more indulgent kheer. For a vegan version, use full-fat coconut milk or a combination of almond milk and coconut cream instead of dairy milk. Add a bit of coconut oil instead of ghee. The flavor will be different but still delicious. Kheer thickens significantly as it cools, especially when refrigerated. Always keep it slightly thinner than you want the final consistency to be. You can always add more milk later to thin it. Some regional variations add vermicelli noodles along with or instead of rice. This creates seviyan kheer, which has a different but equally delicious texture. Leftover kheer keeps well in the refrigerator for up to four days. Store it in an airtight container. The flavors actually develop and improve after a day. Add crumbled cookies or cake pieces to leftover kheer for a quick trifle-style dessert that transforms leftovers into something special. Kheer is traditionally offered to deities during religious ceremonies and festivals, then distributed as prasad to devotees. It holds special cultural and spiritual significance in Hindu tradition. Different regions have their own variations. Bengali payesh uses gobindobhog rice and is thinner. South Indian paal payasam might include jaggery instead of sugar for deeper flavor. Feel free to experiment. For special occasions, garnish with edible silver leaf along with the nuts for an extra luxurious presentation. This makes the kheer look truly festive and celebratory. If you have an Instant Pot or pressure cooker, you can make kheer faster. Cook the rice in milk on high pressure for 10 minutes, then simmer with the remaining ingredients. The texture is slightly different but still delicious.
