Kheer Recipe

Indian · Dessert · 55 min total

Kheer is a classic Indian rice pudding, slow-cooked with milk and sugar, and flavored with cardamom, saffron, and nuts. This creamy, aromatic dessert is a staple at festivals and celebrations.

Ingredients

• 1/4 cup basmati rice
• 4 cups full-fat milk
• 1/2 cup sugar
• 1/4 teaspoon cardamom powder
• a pinch of saffron strands (optional)
• 2 tablespoons chopped almonds
• 2 tablespoons chopped pistachios
• 1 tablespoon raisins

Instructions

1. Wash the rice and soak in water for 30 minutes. Drain.
2. In a heavy-bottomed pan, bring milk to a boil over medium heat. Add the drained rice and reduce heat to low. Simmer, stirring occasionally, until the rice is soft and the milk has reduced by half, about 30-35 minutes.
3. Add sugar and cardamom powder. Stir well and continue to cook for another 10 minutes, until the kheer thickens to your desired consistency.
4. If using saffron, dissolve the strands in 1 tablespoon of warm milk and add to the kheer. Mix well.
5. Remove from heat and stir in the chopped almonds, pistachios, and raisins. Let it cool slightly; kheer thickens as it cools.
6. Serve warm or chilled, garnished with additional nuts if desired.

Tips

• For a richer flavor, use condensed milk or evaporated milk in place of some of the sugar and milk.
• Stir frequently to prevent the milk from scorching at the bottom.
• Kheer can be stored in the refrigerator for up to 3 days. Add a splash of milk when reheating to restore creaminess.

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