Kheer Recipe
Kheer is a popular and traditional Indian dessert, specifically a rice pudding made with rice, milk, sugar, and flavored with cardamom and nuts. This easy kheer recipe is perfect for festivals, celebrations, or even as a simple family dessert. It’s a creamy and delicious healthy Indian recipe that can be enjoyed warm or cold and pairs wonderfully with Besan Ladoo. Whether you’re looking for how to make Indian milk pudding, or a quick Indian sweet dish for guests, this recipe delivers delicious taste every time you eat. With just a few basic ingredients and simple steps, you can make this homemade rice kheer that’s both healthy and nourishing. Follow the step-by-step instructions to prepare creamy Kheer at home.
Ingredients and Substitutes
- Basmati rice – I usually use basmati rice because it adds a beautiful aroma and a soft bite to this traditional Indian rice pudding. It provides a soft yet slightly chewy texture that thickens the dessert as it cooks. You can also use short-grain rice like sona masoori or even broken rice if basmati isn’t available—they work well in any Indian milk-based dessert.
- Milk (full-fat milk preferred) – Milk is the heart of any creamy Indian dessert. For the creamiest kheer, I always use full-fat milk. Full-fat milk gives kheer its rich, velvety texture and naturally sweet taste. For lighter versions, toned or low-fat milk can be used. If you’re looking for a vegan kheer recipe, substitute with almond milk or coconut milk, which both pair well with cardamom and nuts.
- Sugar – Sugar sweetens the kheer dessert and enhances the flavors of the milk and nuts. You can use less for a mildly sweet taste. For healthier alternatives, I sometimes replace sugar with jaggery or coconut sugar or even dates syrup—but add jaggery after switching off the heat to prevent curdling.
- Cardamom pods – Cardamom (elaichi) adds a signature floral aroma to this Indian sweet dish. It enhances the taste and gives the dessert its authentic Indian flavor. I lightly crush 2 or 3 green pods and toss them in while simmering. If you don’t have pods, ¼ tsp ground cardamom works just as well in this traditional Indian milk pudding.
- Almonds – I like to add chopped almonds for a bit of crunch and richness. Almonds bring in richness and a mild crunch, making the dish both nourishing and delicious. They’re commonly used in Indian festival sweets. If needed, you can substitute with blanched slivers, skip them entirely, or try melon seeds for a nut-free version.
- Cashews – Cashews add a creamy bite and buttery flavor to this Indian dessert recipe. I usually roast them lightly in ghee before adding, which really enhances their flavor in this traditional Indian milk pudding. Walnuts or pecans can be used for a slightly different taste, or skip them for a simpler, more traditional texture.
- Raisins – I always include raisins, it give bursts of sweetness and chewy texture to the kheer, making it more flavorful and festive. Common in many Indian festival desserts, they can be swapped with chopped dates, cranberries, or simply left out.
- Pistachios or other nuts for garnish – Garnishing kheer with silvered pistachios gives your Indian rice pudding a colorful and festive look, perfect for celebrations or pujas. You can also use saffron strands, rose petals, or silver leaf (varak) to elevate the presentation.
How to Make Kheer (Indian Rice Pudding) Step-by-Step
Soak the Rice for Kheer
1. To start making a delicious rice kheer, take 1⁄4 cup of basmati rice in a bowl. Rinse the rice thoroughly in water to remove excess starch. Drain the water completely, add fresh water, and let the rice soak for about 30 minutes. Soaking helps the rice cook faster and gives a creamy texture to the Indian kheer.
Boil the Milk
2. For a rich and creamy kheer recipe, pour 1 liter of whole milk (full-fat milk) into a heavy-bottomed pot.
3. Bring the milk to a boil over medium heat, stirring often to prevent it from sticking to the bottom. Always use full-cream milk when making kheer, as low-fat or skimmed milk won’t give the same creamy consistency.
Cook the Soaked Rice in Milk
4. Once the milk comes to a boil, drain the soaked rice and add it into the boiling milk. Stir well so that the rice doesn’t stick to the bottom.
5. Continue cooking the rice on low to medium heat, stirring occasionally, until the rice softens completely and the milk reduces to a thicker, creamy texture. This slow-cooking method is key to making authentic homemade rice kheer.
Add Sugar, Nuts, and Cardamom
6. When the rice is fully cooked and the kheer has thickened, add 1/2 cup of sugar and stir well until dissolved. Then, add 10–12 chopped almonds, 10–12 chopped cashews, and 1–2 tablespoons of raisins into the kheer.
7. Crush 2–3 green cardamom pods in a mortar and pestle, and add them to the mixture to infuse a beautiful aroma. Stir everything together and cook for another 2–3 minutes on low heat. Adding nuts and cardamom enhances the traditional flavor of Indian rice pudding.
Garnish and Serve Kheer
8. When your kheer reaches the desired creamy consistency, turn off the heat. Garnish with more chopped nuts if you like.
9. You can serve this classic rice kheer hot, warm, or chilled. Many people love having cold kheer as a refreshing Indian dessert, especially in summer.
Serving Suggestion for Kheer
- Kheer is best served chilled or warm, depending on your taste and preference. Garnish with chopped pistachios, almonds, and a few strands of saffron.
- Pair Kheer with puri, roti for a light Indian meal or serve it as a standalone dessert after dinner.
FAQs
Small-grain rice like basmati rice or gobindobhog works best. You can also use regular rice.
To make creamy kheer, use full-fat milk and simmer slowly on low flame. Stir often to release starch from the rice. The milk will thicken as it cooks and cools.
You can keep kheer refrigerated in a closed container for up to 2–3 days. Reheat gently before serving or eat chilled.
Find more healthy Indian recipes for every meal on our homepage.
Recipe Card
Kheer (Indian Rice Pudding)
Equipment
- 1 Heavy-bottomed saucepan
- 1 Wooden spatula or spoon
- 1 Measuring cup and spoons
Ingredients
- ¼ cup basmati rice or any short-grain rice
- 1 liter whole milk full-fat preferred
- ½ cup sugar adjust to taste
- 2 –3 green cardamom pods crushed
- 10 –12 almonds chopped
- 10 –12 cashews chopped
- 1 –2 tablespoons raisins
- Optional: chopped pistachios or saffron for garnish
Instructions
- Rinse ¼ cup basmati rice thoroughly. Soak the rice in water for 30 minutes. Drain and set aside.
- In a heavy-bottomed pan, pour 1 liter whole milk. Bring the milk to a boil on medium heat, stirring often to prevent burning.
- Add the soaked rice to the boiling milk. Simmer on low to medium heat for 30–35 minutes, stirring occasionally, until rice is soft and the milk thickens.
- Stir in ½ cup sugar, crushed cardamom pods, chopped almonds, cashews, and raisins. Cook for 2–3 more minutes until sugar dissolves and nuts soften.
- Once kheer reaches a thick, creamy consistency, turn off the heat.
- Garnish kheer with additional chopped nuts or saffron strands if desired.
- Serve hot, warm, or chilled, depending on preference.
Notes
- Always use full-fat milk for a creamy texture.
- Stir the rice in milk often to avoid burning or sticking to the bottom.
- You can add saffron strands in milk for extra flavor and color.
- Adjust the sugar to suit your taste, some prefer it lightly sweet.
- You can refrigerate the dessert for at least 2 hours if serving chilled.
