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Kheer from India

Kheer

Slow-cooked rice pudding with cardamom and nuts. ยท India

๐Ÿ“ Nationwide โ˜… 4.4
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

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.

๐Ÿ›๏ธ 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.

๐Ÿณ How to make Kheer

AI-assisted, not kitchen-tested

Kheer (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 4ยผ 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. 1 Rinse the rice in cool water 4 to 5 times, until the water runs clear, then drain well.
  2. 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. 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. 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. 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. 6 Stir in most of the toasted nuts and the raisins, reserving a little of each for garnish.
  7. 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. 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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Ingredients
Steps

Kheer โ€” frequently asked questions

What is 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.

What is Kheer made of?

Kheer is made with rice, milk, sugar, cardamom and pistachio.

Where does Kheer come from?

Kheer comes from India, and is especially associated with Nationwide. 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.

Where can I eat Kheer?

An Indian festival or temple, served warm or chilled.

How do you make Kheer?

Making Kheer at home takes about 10 minutes of prep and 50 minutes of cooking. The recipe on this page serves 4 to 6 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

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