Kheer

Name: Kheer
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 l Full-Fat Milk; 50g Basmati Rice, Rinsed and soaked 20 minutes; 80g Granulated Sugar, Adjust to taste; 4 pods of Green Cardamom Pods, Lightly crushed; or 1/2 tsp ground cardamom; 2 tbsp Sliced Almonds; 2 tbsp Chopped Pistachios; 2 tbsp Golden Raisins; 1 tsp Ghee; 0 free of Saffron Strands, 8–12 strands, soaked in 1 tbsp warm milk

Kheer is a luxuriously creamy Indian rice pudding simmered slowly in milk and perfumed with cardamom and saffron. Toasted nuts and plump raisins add a contrasting crunch and sweetness, making it a comforting dessert that shines whether served warm or chilled. It’s simple to make but richly satisfying — perfect for special occasions or a cozy finish to any meal.

Kheer is a luxuriously creamy Indian rice pudding simmered slowly in milk and perfumed with cardamom and saffron. Toasted nuts and... Show more

Traditional Indian Recipe

Health Grade

D · Occasional

Rating

4.1

Time

1 hr

Price

0,42 €

Calories

356 kcal

vegetarian

low calorie

easy

gluten free

Method

Prep the rice

Rinse the Basmati Rice until the water runs mostly clear, then soak it in fresh water for 20 minutes and drain it well. Lightly crush the Green Cardamom Pods, and if the nuts are still whole, thinly slice the Almonds and roughly chop the Pistachios. Keep the Golden Raisins ready, then set aside 1 tbsp of the Full-Fat Milk and soak the Saffron Strands in it so the color blooms while you cook.

Simmer the kheer

Pour the remaining milk into a heavy pot and bring it to a gentle boil over medium heat. Stir in the drained rice and crushed cardamom, then lower the heat to a bare simmer and cook for 30 to 35 minutes, stirring often and scraping the bottom so the milk does not catch, until the rice is completely soft and the pudding thickens to a creamy, pourable consistency.

Sweeten and finish

Stir in the Granulated Sugar and the saffron milk, then simmer for 2 to 3 minutes more until the sugar dissolves and the kheer turns glossy and lightly golden. Taste and adjust the sweetness if needed, keeping in mind it will thicken a little as it cools.

Toast the garnish

Heat the Ghee in a small skillet over medium-low. Add the almonds and pistachios and stir for 1 minute until fragrant, then add the raisins and cook just until they puff and turn plump, about 30 seconds more.

Serve the kheer

Fold half of the toasted nuts and raisins into the kheer, then ladle it into bowls and scatter the rest over the top. Serve warm, or chill it until it is pleasantly thick and cold.