Kheer
An ancient South Asian rice pudding, with references tracing back over 2,000 years to temple traditions, made by slowly simmering rice in full-fat milk until thick and creamy rather than faking richness with condensed milk. Flavored with cardamom and saffron and finished with nuts and raisins fried golden in ghee, it remains a defining festive and religious-occasion dessert across the region.
DessertVegetarian
⚠ Contains: Dairy, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 liter whole milk
- 1/4 cup basmati rice, rinsed and soaked 20 minutes
- 1/2 cup sugar
- 4-5 green cardamom pods, crushed
- Pinch of saffron strands, soaked in 1 tbsp warm milk
- 2 tbsp ghee
- 15 cashews, halved
- 15 almonds, slivered
- 2 tbsp raisins
Steps
- Bring the milk to a boil in a heavy-bottomed pot, then reduce to a low simmer.
- Add the drained soaked rice and cook uncovered on low heat, stirring frequently, 30-40 minutes until the rice is very soft and the milk has reduced and thickened.
- Add the sugar, crushed cardamom, and saffron milk, and simmer 10 more minutes, stirring often.
- In a small pan, heat the ghee and fry the cashews, almonds, and raisins until golden and the raisins plump.
- Stir most of the fried nuts into the kheer, reserving some for garnish.
- Serve warm or chilled, garnished with the remaining nuts.