Kheer is a classic Indian rice pudding made with just three main ingredients: rice, milk, and sugar. Infused with cardamom and garnished with nuts, this creamy dessert is a festival favorite across India — served hot or chilled.
🧾 Ingredients
- 1/4 cup basmati rice
- 1 liter full cream milk
- 1/4 to 1/3 cup sugar (adjust to taste)
- 1/4 tsp cardamom powder
- 10–12 cashews, chopped
- 10–12 almonds, sliced
- 8–10 raisins (optional)
- A few strands of saffron (optional)
- 1 tbsp ghee (optional, for roasting nuts)
👨🍳 Instructions
🔹 Step 1: Prep the Rice
- Rinse basmati rice and soak it in water for 20–30 minutes.
- Drain and set aside.
🔹 Step 2: Boil the Milk
- In a heavy-bottomed pan, bring the milk to a boil.
- Reduce flame and simmer while stirring occasionally.
🔹 Step 3: Cook the Rice
- Add the soaked rice to the simmering milk.
- Cook on low heat, stirring often, until the rice is soft and the milk thickens (approx. 30–40 mins).
🔹 Step 4: Add Flavor & Sweetness
- Once rice is fully cooked and milk is thick, add sugar and stir well.
- Add cardamom powder, saffron strands, and half the nuts.
🔹 Step 5: Garnish & Serve
- Heat ghee in a small pan, roast the remaining nuts and raisins until golden.
- Pour over kheer and mix gently.
- Serve warm or chilled.
🍽️ Serving Suggestions
- Serve hot during winters or chilled in summer.
- A perfect dessert for Diwali, Eid, birthdays, or family dinners.
💡 Tips & Variations
- Stir regularly to avoid burning at the bottom.
- Add a few drops of rose water or kewra essence for extra aroma.
- You can also make sabudana kheer, vermicelli kheer, or paneer kheer by replacing the rice.
