Kheer is a rich, creamy Indian dessert made by slow-cooking rice in milk, sweetened with sugar, and infused with cardamom and saffron. It’s often garnished with roasted nuts and raisins, and commonly served during festivals, celebrations, or as prasad (offering).
🕒 Total Time: 50–60 mins
🍽 Serves: 3–4 people
🧂 Ingredients
| Ingredient | Quantity |
|---|---|
| Full-fat milk | 1 liter (4 cups) |
| Basmati rice | 1/4 cup (50g) |
| Sugar | 1/3 cup (or to taste) |
| Cardamom powder | 1/2 tsp or 3 pods |
| Cashews | 10–12 (halved) |
| Almonds | 10–12 (sliced) |
| Raisins (optional) | 1 tbsp |
| Pistachios (optional) | 7–8 (chopped) |
| Saffron strands (optional) | 6–8 strands |
| Ghee (clarified butter) | 1 tsp |
🍳 Method
1. Soak the Rice
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- Rinse 1/4 cup basmati rice 2–3 times until water runs clear.
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- Soak in enough water for 30 minutes, then drain before use.
2. Heat and Reduce the Milk
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- In a heavy-bottomed deep pan or kadhai, pour 1 liter full-fat milk.
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- Bring it to a gentle boil over medium heat, stirring occasionally.
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- Once it boils, reduce heat to low and let it simmer.
3. Add Rice and Cook Slowly
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- Add the soaked and drained rice to the simmering milk.
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- Cook on low heat, stirring every 3–4 minutes to prevent sticking.
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- Let the rice cook slowly for 35–40 minutes, or until grains are soft and the milk is reduced by about 30–40%.
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- The kheer should look creamy and thick at this point.
4. Add Sweetness and Flavor
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- Now add 1/3 cup sugar and stir until fully dissolved.
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- Add 1/2 tsp cardamom powder and saffron strands (if using).
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- Cook for another 5–7 minutes. Stir gently, scraping the sides of the pan for the thickened cream (malai), and mix it back into the pudding.
5. Prepare and Add Dry Fruits
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- In a small pan, heat 1 tsp ghee.
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- Roast cashews and almonds until golden.
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- Add raisins, roast until they puff up.
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- Add all roasted dry fruits to the kheer and stir.
6. Check Consistency and Serve
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- The kheer will thicken further as it cools. If serving later, you can add a splash of warm milk to loosen it.
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- Serve warm, room temperature, or chilled.
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- Garnish with chopped pistachios and a few saffron strands for a royal touch.
✅ Pro Tips for Perfect Kheer
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- Use full-fat milk for the richest taste and creamy texture.
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- Stir frequently, especially toward the end, to avoid burning.
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- Do not rush the cooking time — low and slow is key.
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- Always use a heavy-bottomed pan to prevent scorching.
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- You can use pre-blanched and peeled almonds if you prefer a softer bite.
❌ Common Mistakes in Making Kheer (Rice Pudding)
1. Using Low-Fat or Skim Milk
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- ❗ Mistake: Using toned or skimmed milk results in thin, watery kheer.
- ✅ Fix: Always use full-fat or whole milk for that creamy, indulgent texture.
2. Not Stirring Frequently
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- ❗ Mistake: Letting milk and rice cook unattended can cause sticking or burning at the bottom.
- ✅ Fix: Stir every 3–4 minutes, and scrape the sides for the malai (cream) to mix it back in.
3. Adding Sugar Too Early
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- ❗ Mistake: Adding sugar before rice is cooked properly makes the rice firm and slows cooking.
- ✅ Fix: Only add sugar after the rice is completely soft and the milk has reduced.
4. Skipping Soaking the Rice
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- ❗ Mistake: Adding dry rice straight to milk increases cooking time and affects texture.
- ✅ Fix: Soak the rice for at least 30 minutes before adding to the milk.
5. Cooking on High Heat
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- ❗ Mistake: High heat causes milk to boil over or burn.
- ✅ Fix: Keep the flame low after the first boil and cook slowly and patiently.
6. Adding Nuts Directly Without Roasting
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- ❗ Mistake: Unroasted nuts don’t develop flavor and can feel chewy.
- ✅ Fix: Always roast nuts in ghee before adding them — it enhances taste and aroma.
7. Serving Immediately Without Resting
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- ❗ Mistake: Hot kheer may feel too runny or lack depth in flavor.
- ✅ Fix: Let it rest for 15–20 minutes — or even better, serve chilled after a few hours.
🥄 Frequently Asked Questions – Kheer Edition
1. Is Kheer the same as rice pudding?
✅ Yes! Kheer is the Indian version of rice pudding. It’s made with milk, sugar, and rice—often flavored with cardamom and garnished with nuts and saffron.
2. Can I make Kheer without condensed milk?
✅ Absolutely! Traditional kheer is made by slow-cooking milk until thickened—no condensed milk required. But you can add it for richness if you’re short on time.
3. Can I use basmati rice?
✅ Yes, short-grain or broken basmati rice works best because it cooks down to a creamier texture. Avoid long, firm grains like jasmine rice.
4. Is Kheer served hot or cold?
😋 Both ways are popular!
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- Warm kheer feels comforting in winter.
- Chilled kheer is refreshing and creamy in summer.
Let it sit a while either way to enhance the flavor.
5. Can I make Kheer vegan?
🌱 Yes! Use plant-based milk (like almond, coconut, or oat milk) and vegan sweeteners. Coconut milk gives a delicious richness.
6. How long can I store kheer?
🧊 Keep it refrigerated in an airtight container for up to 2–3 days.
7. Why is my Kheer too runny or too thick?
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- Too runny? Simmer a bit longer to evaporate excess milk.
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- Too thick? Add a little warm milk and mix gently before serving.
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