Kheer
Slow-cooked rice pudding with cardamom and nuts.
About Kheer
Rice is simmered slowly in milk with sugar, cardamom and saffron until thick and creamy, then studded with nuts and raisins. It is made for festivals and celebrations across India.
🏛️ History & Culture
Kheer is one of the oldest Indian desserts, with references in ancient Sanskrit texts such as the Rigveda and Ayurvedic writings, though its exact birthplace is debated. It likely evolved from simple milk-and-grain porridges that were sweetened with honey or jaggery, and it has been a staple of temple offerings and festive meals for centuries.
Across India, kheer adapts to regional staples: rice in most of the country, but also wheat in Punjab, semolina in the south, and vermicelli in urban areas. It is traditionally prepared during festivals like Diwali, Eid, and weddings, and is often served as a prasad after religious ceremonies, symbolizing purity and abundance.
🍳 How to make Kheer
AI-assisted, not kitchen-testedKheer (Indian Rice Pudding)
A creamy, fragrant rice pudding slow-simmered in milk with sugar, cardamom and saffron, then finished with pistachios, almonds and raisins. Served chilled or warm, it is a staple of Indian festivals, pujas and celebrations.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Serves
- 4 to 6
- Difficulty
- Easy
Recipe ingredients
- 65 g (1/3 cup) basmati rice, rinsed until water runs clear
- 1 L (about 4¼ cups) whole milk, full-fat for the traditional richness
- 150 g (3/4 cup) sugar, adjust to taste
- 1 tsp green cardamom powder, freshly ground from about 6 to 8 pods
- saffron strands, a generous pinch, soaked in 1 tbsp warm milk for 10 minutes
- 20 g (1/4 cup) pistachios, shelled, roughly chopped
- 15 g (2 tbsp) almonds, shelled, slivered or chopped
- 20 g (2 tbsp) golden raisins
- 1 tsp ghee, optional, for toasting the nuts
Steps
- 1 Rinse the rice in cool water 4 to 5 times, until the water runs clear, then drain well.
- 2 If using ghee, melt it in a heavy-bottomed saucepan over medium heat. Add the pistachios and almonds and toast 1 to 2 minutes until just fragrant; remove and set aside.
- 3 In the same pan, add the milk and bring to a gentle boil over medium heat, stirring frequently to prevent it catching on the bottom.
- 4 Add the drained rice, reduce the heat to medium-low, and simmer uncovered for 25 to 30 minutes, stirring often, until the rice is completely soft and the milk has thickened to a creamy, spoon-coating consistency.
- 5 Stir in the sugar, cardamom powder and the saffron with its soaking milk. Cook another 5 to 7 minutes, stirring, until the sugar dissolves and the kheer thickens further; it will continue to thicken as it cools.
- 6 Stir in most of the toasted nuts and the raisins, reserving a little of each for garnish.
- 7 Taste and adjust sweetness. For food safety, the milk must reach a full boil at the start and remain at a steady simmer throughout, so that it is safely cooked through.
- 8 Serve warm, or chill for at least 2 hours and serve cold, garnished with the reserved pistachios, almonds and a few extra raisins.
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