Kheer Recipe (Indian Rice Kheer)
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4.9
141 reviews
Excellent
Kheer Recipe (Indian Rice Kheer)
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Kheer is a traditional Indian rice pudding made by simmering basmati rice in whole milk with sugar, cardamom, and saffron. Enriched with chopped almonds, cashews, pistachios, and golden raisins, it yields a creamy, fragrant dessert with a delicate texture and warm spice notes.
Description
This Kheer Recipe starts by rinsing basmati rice until the water runs clear, followed by a 15 to 20-minute soak. Whole milk is brought to a gentle boil in a heavy pan, with stirring to prevent burning. Saffron strands are soaked briefly in warm milk to release color and aroma, then added to the boiling milk along with the soaked rice.
The rice cooks slowly in the milk on low heat until tender and creamy without a lid. Sugar and ground green cardamom powder are stirred in for sweetness and spice. Chopped nuts such as almonds (optionally blanched), cashews, and pistachios along with golden raisins are added for texture and richness.
Kheer is typically served warm or chilled as a dessert and can be flavored further with rose water if desired. Adjusting nut and sugar quantities to taste is common. Blanching almonds can be done in hot water on stovetop or microwave to soften their skin.
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Ingredients
- ¼ cup basmati rice
- 1 litre milk 4 cups, whole
- 6 tablespoons sugar or add as required
- ½ teaspoon green cardamom powder or 5 to 6 green cardamoms powdered in mortar-pestle(choti elaichi powder)
- 1 pinch saffron or 14 to 16 saffron strands, strands
- 1 tablespoon almonds chopped or sliced or blanched
- 1 tablespoon cashews chopped or sliced
- 1 tablespoon pistachios unsalted, chopped or sliced
- 1 tablespoon golden raisins
Instructions
Preparation
- Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch.
- Then soak the rice in enough water for 15 to 20 mins.
- Blanching almonds - Heat water in a small pan or pot. When the water comes to a boil then switch off the flame and then add 10 to 12 almonds to it. Cover and keep aside for 30 minutes. Then peel and slice almonds. This is an optional step.
Cooking rice
- Meanwhile, when the rice grains are soaking, take whole or full fat milk in a heavy wide pan or saucepan or kadai.
- Keep the pan on a low to medium-low heat. Stir at intervals so that the milk does not stick at the bottom of the pan.
- Let the milk come to a boil.
- Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside.
- After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well.
- Simmer and cook rice on a low heat. No need to cover the pan when the rice is cooking.
- Cook the rice grains till they are 50% done or half-cooked.
- Then add sugar. You can add more or less sugar according to your preferences. Mix the sugar in the milk with a spoon.
- Continue to cook rice on a low to medium-low heat. Do stir at intervals. Simmer till the rice is almost cooked.
Making rice kheer
- Then add ½ teaspoon green cardamom powder. Add blanched and peeled sliced almonds and chopped cashews and sliced pistachios. Mix well.
- Then add the saffron infused milk.
- Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked.
- Switch off the heat when the rice grains are completely cooked. The kheer will also thicken. On cooling rice kheer thickens more. Scrape milk solids from sides and add to kheer.
- Lastly add 1 tablespoon golden raisins. At this step you can add 1 tablespoons rose water or kewra water to the kheer.
- Pour the kheer in individual serving bowls. You can serve the rice kheer, hot or warm or chilled. Refrigerate leftover rice kheer in a closed container and eat it in 1 to 2 says.
- You can enjoy it cold or warm it before serving. If the kheer has become very thick then add a splash of milk and reheat it until warm.
Notes
- Rose water can be added for extra fragrance.
- Use basmati or another fragrant long-grain rice for best aroma.
- Almonds can be blanched by soaking in hot water or microwaving for 2-3 minutes.
- Adjust dryness, nuts, and sugar according to preference.
Nutrition Information
Show Details
Serving
1small bowl
Calories
140kcal
(7%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
2mg
(0%)
Potassium
90mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin E
1mg
Vitamin K
1µg
Calcium
11mg
(1%)
Vitamin B9 (Folate)
3µg
Iron
1mg
(6%)
Magnesium
18mg
(5%)
Phosphorus
49mg
Zinc
1mg
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1small bowl | |
| Calories | 140kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 11mg | 1% |
| Vitamin B9 (Folate) | 3µg | |
| Iron | 1mg | 6% |
| Magnesium | 18mg | 5% |
| Phosphorus | 49mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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