Kheer Indian Rice Pudding
Indulge in the creamy, aromatic delight of Kheer, a classic Indian rice pudding that’s perfect for celebrations or cozy nights in. This traditional dessert is made with fragrant Basmati rice slow-cooked in rich, full-fat milk until luxuriously thick and creamy. Flavored with crushed green cardamom pods and enhanced with the subtle sweetness of sugar, it’s garnished with golden sautéed cashews, almonds, and plump raisins. For an extra touch of elegance, optional ingredients like saffron strands and rose water impart delightful floral notes and a stunning golden hue. Whether served warm for a comforting treat or chilled for a refreshing summer dessert, this kheer recipe offers a truly authentic taste of Indian cuisine. Plus, it’s simple to make with minimal ingredients, yet bursting with flavor and texture that will captivate your taste buds.
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Recipe Information
Ingredients
- 0.25 cup Basmati rice
- 4 cups Full-fat milk
- 0.33 cup Sugar
- 3 pods Green cardamom pods (crushed)
- 2 tablespoons Cashews (chopped)
- 2 tablespoons Almonds (sliced or slivered)
- 2 tablespoons Raisins
- 1 teaspoon Ghee or unsalted butter
- 1 pinch Saffron strands (optional)
- 1 teaspoon Rose water (optional)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear to remove excess starch.
Soak the rinsed rice in water for 20 minutes. Drain and set aside.
In a heavy-bottomed pan, heat the ghee or unsalted butter over medium heat. Add the chopped cashews, almonds, and raisins, and sauté until the nuts are lightly golden and the raisins puff up. Remove and set aside for garnish.
In the same pan, add the full-fat milk and bring it to a gentle boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
Reduce the heat to low and add the soaked and drained rice to the boiling milk. Stir well.
Cook the rice in the milk over low heat, stirring frequently to prevent the rice from sticking and to avoid milk scorching. This process will take about 30-35 minutes. The milk will thicken, and the rice will become soft and creamy.
Once the rice is cooked, add the sugar and crushed green cardamom pods. Stir until the sugar dissolves completely.
If using saffron, soak the strands in 1 tablespoon of warm milk for 5 minutes, then add it to the kheer for a lovely color and aroma.
Continue to cook for another 5-7 minutes, stirring frequently, until the kheer reaches your desired consistency. Remember, kheer thickens further as it cools.
Turn off the heat and stir in the rose water, if using.
Transfer the kheer to serving bowls or a large dish. Garnish with the sautéed nuts and raisins.
Serve warm or chilled, depending on your preference. Enjoy!
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 133.2 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1274 mg | 98% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1932 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
