Kheer – Indian Rice Pudding with Cardamom Recipe
Kheer is an Indian rice dessert cooked in milk, often served on holidays and family celebrations. In this version, the rice is slowly simmered in milk with cardamom until the grains become very soft and the mixture thickens to a rich, custard-like consistency, with nuts and raisins added for a touch of crunch and sweetness.
Kheer is one of the most classic Indian desserts and appears in many regional variations across the country., It is traditionally prepared for religious holidays, temple offerings, and family celebrations such as weddings or birthdays., The combination of cardamom, nuts, and dried fruit is typical of festive Indian sweets and reflects the influence of Mughlai cuisine on North Indian desserts.
This kheer highlights the classic Indian flavor trio of cardamom, nuts, and rose water in a simple, homely dessert., It is naturally gluten-free and can easily be made fully plant-based by using rich plant milk and skipping the ghee., The recipe is flexible: you can serve it warm and comforting in winter or chilled and refreshing in summer.
Dlaczego ta wersja działa
- Slow cooking over low heat allows the rice starch to naturally thicken the milk, giving the pudding a creamy, almost custard-like texture without the need for additional thickeners.
- Adding raisins halfway through cooking ensures they plump up without disintegrating, keeping a pleasant bite.
- Toasting the nuts in ghee intensifies their flavor and adds a subtle nutty, buttery aroma that balances the sweetness of the pudding.
Chef's tips
Use a heavy-bottomed pot to minimize the risk of scorching the milk., If you prefer a very smooth texture, you can slightly mash the rice with the back of a spoon during the last minutes of cooking., Taste and adjust the sweetness at the very end—kheer thickens as it cools, which can make the sweetness seem more pronounced.
How to serve
Serve in small bowls, topped with extra chopped nuts and a few saffron strands if you like., For a more festive presentation, chill the kheer in individual glasses and garnish with rose petals and pistachios., Pair with masala chai or strong black tea to balance the sweetness.
Na co uważać
- Stir the kheer frequently, especially towards the end of cooking, as the thickening milk can easily catch and burn on the bottom of the pot.
- Do not add the sugar too early; adding it after the rice has softened helps the grains cook properly and prevents the pudding from becoming grainy.
- Cardamom is intense, so add it gradually and taste—too much can overpower the delicate milky flavor.
Zamienniki
- You can replace cow’s milk with full-fat coconut milk or another rich plant-based milk for a dairy-free version.
- If you don’t have ghee, use a neutral-tasting butter or skip the fat and dry-toast the nuts in a pan.
- Swap almonds and pistachios for cashews or hazelnuts if those are what you have on hand.
Ingredients
- rice short-grain or risotto rice - 80 g
- milk cow’s or rich plant-based milk - 1 l
- sugar or to taste - 60 g
- cardamom pods, crushed; you can use ground cardamom - 4 pods
- raisins - 30 g
- almonds chopped - 20 g
- pistachio kernels chopped, optional - 20 g
- clarified butter ghee optional, for flavor - 1 tablespoon
- salt enhances the sweetness - 1 pinch
- rose water optional - 1 teaspoon
Preparation
- Rinse the rice in a sieve under running water until the water is almost clear, then set aside for a few minutes to drain.
- In a heavy-bottomed pot, bring the milk to a boil over medium heat, stirring from time to time so it doesn’t catch on the bottom.
- Add the rice, crushed cardamom pods (or ground cardamom) and a pinch of salt, reduce the heat to low and cook for 25–30 minutes, stirring frequently, especially at the bottom of the pot, until the rice is very soft and the milk has noticeably thickened.
- After about 15 minutes of cooking, add the raisins so they can plump up and soften together with the rice.
- When the kheer reaches the consistency of a thick sauce that slowly runs off the spoon, add the sugar and cook, stirring, for another 3–5 minutes until it has completely dissolved.
- If using ghee, melt it in a small saucepan, gently toast the chopped almonds and pistachios in it for 1–2 minutes until the nuts become fragrant and lightly golden at the edges.
- Add the nuts (with or without the butter) to the kheer, stir, then pour in the rose water, if using, and stir again.
- Serve warm or chilled from the fridge, where the pudding will thicken even more; before serving you can sprinkle an extra handful of chopped nuts on top.
Storage
Store in a glass container; before serving after chilling, you can add 1–2 tablespoons of milk and gently reheat if the pudding has become too thick.
Kheer is one of those desserts that tastes even better the next day, when the flavors of cardamom and rose water have fully developed., I like to keep it slightly less sweet than traditional versions so the natural flavor of the milk and nuts can shine through.
