A fragrant, slow-simmered rice pudding scented with cardamom and saffron that has warmed Indian households for thousands of years.
Servings
4
Prep
25 min
Cook
45 min
Kheer is one of the oldest and most beloved desserts of the Indian subcontinent — a creamy, gently sweetened rice pudding made by slowly simmering rice in whole milk until it thickens into something silky and deeply comforting. Perfumed with cardamom and a few threads of saffron, and finished with crunchy pistachios and dried rose petals, this dish is as welcome at a festive table as it is on a quiet evening at home.
Ingredients
- 1 litre whole milk
- 50 g basmati rice, rinsed
- 60 g sugar (or to taste)
- ¼ tsp ground cardamom
- A pinch of saffron threads (about 15–20 threads), steeped in 2 tbsp warm milk
- 20 g pistachios, roughly chopped
- 15 g cashews, roughly chopped
- 1 tbsp dried rose petals, for garnish (optional)
- ½ tsp ghee (optional, for a richer flavour)
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak for 20 minutes, then drain.
- Pour the milk into a wide, heavy-bottomed saucepan and bring to a gentle boil over medium heat, stirring frequently to prevent it from scorching on the bottom.
- Add the drained rice to the hot milk. Reduce the heat to low and simmer uncovered, stirring every 3–4 minutes, for 35–40 minutes until the rice is very soft and the milk has thickened noticeably.
- Stir in the sugar and the saffron-infused milk. Continue to simmer for a further 5 minutes until the sugar is fully dissolved and the pudding turns a pale golden colour.
- Remove from heat and stir in the ground cardamom and ghee (if using).
- Pour into individual serving bowls. Top with chopped pistachios, cashews, and dried rose petals.
- Serve warm, at room temperature, or chilled — all three are traditional.
Tips
- Patience is key: Do not rush the simmering stage. Constant low heat and frequent stirring are what give kheer its creamy, almost fudge-like consistency.
- Milk matters: Full-fat whole milk gives the richest result. You may substitute up to 200 ml with evaporated milk to speed up the thickening.
- Make-ahead: Kheer thickens considerably as it cools. If making ahead, stir in a splash of warm milk before serving to loosen it to your preferred consistency.
- Nut-free version: Simply omit the pistachios and cashews — the kheer is just as delicious without them.
Kheer traces its roots back to ancient India, where it appears in sacred texts as a ceremonial offering. Known as payasam in South India, it is traditionally prepared for festivals like Diwali, Holi, and Eid, as well as for weddings and religious rites. The word kheer itself is derived from the Sanskrit ksheer, meaning milk — a testament to how central this simple ingredient is to the dish's identity.
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Nutrition of key ingredients — per 100 g of each ingredient separately (not per serving), source USDA
| Ingredient | kJ / kcal |
|---|---|
| whole milk | 0 |
| basmati rice | 1741 / 416 |
| cardamom | 1301 / 311 |
| saffron | 1297 / 310 |
| pistachios | 2343 / 560 |
Frequently Asked Questions
Medical Disclaimer: This article is for educational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional before starting any supplement regimen or making changes to your diet, especially if you have a medical condition or take medications.