Kheer/Rice Pudding

Updated: Jul 13, 2021

Kheer is one of the most prominent deserts of the Indian Subcontinent and over time, it has seen various variations. Kheer is derived from the Sanskrit word for milk, Sheer(sweet rice pudding). Kheer is prepared during many festivals in India and it has a sacred significance too. Kheer originated in India itself but it is served in Pakistan, Bangladesh, Nepal, and Bhutan as well. The recipe is really simple and I am going to share two versions of Kheer, one is the classic version and the other is my version.



The recipe we have listed below serves up to 4 people with a 10-15 min preparation time and a 40-45 minutes cooking time.

The key ingredients for this dish are patience and commitment. The rest can be bought online or from your nearest supermarket.





Classic Version


Ingredients

  1. Rice - 60-65 grams Short grain rice (washed and soaked)

  2. Milk - 1.2 L

  3. Sugar - 100-150 grams

  4. Saffron - 7-8 strands (optional)

  5. Almonds - 5-6 chopped (optional)


Procedure

  1. In a pot add Milk and Saffron and bring it to a boil.

  2. Add the washed and soaked rice and let it cook on medium flame till the rice is cooked.

  3. I like my Kheer a bit thick but you can very well adjust the consistency after the rice is cooked.

  4. Add sugar and bring it to another boil.

  5. Garnish with almonds and serve hot or cold as you desire.

My Version


Ingredients

  1. Rice - 60-65 grams Short grain rice (washed and soaked)

  2. Sugar - 100-150 grams

  3. Cardamom - 4-5 crushed

  4. Saffron - 7-8 strands

  5. Almonds - 5-6 chopped (for garnish)

  6. Pistachios - 3 tbsp (soaked in milk overnight and then blended into a fine paste)

  7. Raisins - 1 tbsp

  8. Cashews - 1 tbsp

  9. Coconut chips - 3 tbsp

  10. Nutmeg powder - 1/4 tbsp

  11. Desi Ghee/ clarified Butter - 1 tbsp

Procedure

  1. In a pot add Milk, Cardamom Saffron, and the Pistachios paste and bring it to a boil.

  2. Add the washed and soaked rice and let it cook on medium flame till the rice is cooked.

  3. Add sugar and bring it to another boil.

  4. In a pan add Ghee and add Raisins, cashews, and coconut chips. Roast them till you see a light brownish color.

  5. Add it to the Kheer mixture and mix well.

  6. Turn off the flame, add Nutmeg, and mix well.

  7. Garnish with almonds and serve hot or cold as you desire.

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