Description
This Creamy Kheer recipe is a delightful Indian rice pudding made with fragrant basmati rice, rich whole milk, aromatic cardamom, and saffron, slowly cooked to creamy perfection. Garnished with crunchy pistachios and almonds, it offers a comforting dessert that can be enjoyed warm or chilled. The recipe also includes options for dairy-free adaptations and adjustments for sweetness and texture.
Ingredients
Scale
Main Ingredients
- ½ cup (100 grams) Basmati Rice
- 5 cups (1.2 liters) Whole Milk (use coconut or almond milk for a dairy-free option)
- ½ tbsp Ghee (can substitute butter or vegan butter)
- 6 Cardamom Pods (split)
- ⅓ cup (70 grams) Granulated Sugar (start with ¼ cup then add more as desired)
- 7–8 strands Saffron
- Pinch of Salt
For Garnish (Optional)
- 3 tbsp Pistachios (chopped)
- 2 tbsp Almonds (chopped)
Instructions
- Prepare the Rice: Measure ½ cup of basmati rice into a small bowl and rinse thoroughly under cold water until the water runs clear to remove excess starch. Drain the rice well using a fine mesh sieve to eliminate any remaining water.
- Toast Rice and Cardamom: Heat ½ tablespoon ghee in a heavy-bottomed pan over low to medium heat. Once melted, add the split cardamom pods followed by the washed and drained rice. Stir frequently and toast for 1-2 minutes until fragrant but not browned.
- Add Milk and Simmer: Pour 5 cups of whole milk into the pan with the rice and cardamom. Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking, which should take about 5-7 minutes. Reduce the heat to low and let the kheer simmer for 40-50 minutes, stirring every few minutes until it thickens and the rice is tender.
- Optional: Break up Rice Grains: If you prefer a creamier texture with shorter rice grains, gently whisk the kheer with a metal whisk while there is still some liquid, breaking the rice grains without mashing, once the rice is cooked through.
- Add Sugar, Saffron, and Salt: Stir in ¼ cup sugar initially, the saffron strands, and a pinch of salt. Continue to cook on low heat for an additional 5-10 minutes until the kheer reaches your preferred consistency and sweetness.
- Adjust Consistency and Sweetness: Taste the kheer and add more sugar if desired. For thinner kheer, add a splash more milk; cook longer if you want it thicker. Keep in mind the pudding will thicken slightly after cooling.
- Finish and Serve: Remove the cardamom pods carefully to avoid biting into them. Garnish with chopped pistachios and almonds if using. Serve the kheer warm or chilled according to your preference for a delicious traditional Indian dessert experience.
Notes
- For a dairy-free version, substitute whole milk with coconut milk or almond milk and use vegan butter or oil instead of ghee.
- Be sure to stir frequently during cooking to prevent the milk from scorching on the bottom of the pan.
- Adjust sugar quantities to suit your taste—starting with less allows you to sweeten gradually.
- The saffron adds a delicate aroma and golden color; soak the strands in a tablespoon of warm milk beforehand to maximize flavor extraction.
- Leftover kheer can be refrigerated for up to 3 days and tastes great chilled.
- Garnishing with nuts adds texture and a nutty flavor but can be omitted for nut-free diets.
- Use a heavy-bottomed pan to ensure even heating and prevent burning.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (about 180 grams)
- Calories: 260 kcal
- Sugar: 18 grams
- Sodium: 45 mg
- Fat: 9 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 15 mg
Keywords: kheer, rice pudding, Indian dessert, basmati rice, saffron, cardamom, creamy pudding, traditional Indian sweets
