A quintessential South Asian dessert made by slow-cooking rice in full-fat milk until it reaches a thick, velvety consistency. Infused with aromatic cardamom and garnished with crunchy almonds and pistachios.
Prep Time⏱ 15m
Cook Time🔥 50m
Calories🥗 320
Servings👥 4-6
How to Make It
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1. Prepare the Rice: Drain the soaked rice and coarsely crush it using your hands or a blender (do not make a fine paste).
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2. Boil the Milk: In a heavy-bottomed pot, bring the milk to a boil over medium heat.
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3. Cook Rice in Milk: Add the crushed rice to the boiling milk. Lower the heat and simmer, stirring frequently to prevent the rice from sticking to the bottom.
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4. Slow Cook: Continue cooking on low heat for 35-40 minutes. The milk should reduce and thicken, and the rice should be completely soft and blended with the milk.
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5. Sweeten: Add sugar and cardamom powder. If using condensed milk, add it now. Stir well and cook for another 5-10 minutes until the sugar dissolves and the kheer reaches your desired thickness.
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6. Aromatize: Stir in the kewra water and saffron strands if using. Turn off the heat.
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7. Garnish: Add half of the nuts into the kheer and save the rest for the top.
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8. Serve: Kheer can be served warm, but it is traditionally chilled in the refrigerator for a few hours before serving in clay bowls.