Kheer

Kheer

Traditional Indian rice pudding infused with saffron, cardamom, and rose water
Yield: Serves 6 | Total time: 1 hour 30 minutes (plus 2 hours soaking)

A timeless classic in Indian desserts, kheer is a comforting rice pudding slow-cooked with milk and fragrant with saffron and rose water. The rich texture and the gentle sweetness make it perfect for festive meals or family gatherings — served hot or chilled, always with love.

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Ingredients

Main Ingredients

• 1 litre fresh full-cream milk

• 50 g short grain basmati rice

• 1½ tbsp pure ghee

• ½ tsp cardamom powder

• 1 gm saffron strands (soaked in 1 tbsp warm milk or water)

• 2 tsp rose water

• Sugar as per taste

For Garnish

• Choice of nuts (almonds, pistachios, cashews)

• Raisins

• Few strands of saffron

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Method

1. Soak and prepare the rice:
   Soak rice in water for 2 hours. Then strain using muslin cloth and spread on a kitchen towel to dry completely. Once dried, coarsely grind using a mortar and pestle. Set aside.

2. Start the base:
   Heat ghee in a thick-bottomed saucepan over medium-low heat. Add ground rice and sauté gently for 1 minute to coat it in the ghee.

3. Add milk and cook:
   Pour in the milk and stir continuously for 2–3 minutes. Increase the heat and bring the milk to a boil while stirring.

4. Simmer and reduce:
   Once milk rises and is about to spill, reduce to low heat and continue stirring. Frequently scrape down the sides and bottom of the pot to prevent sticking or burning.

5. Slow cooking:
   Let the milk simmer slowly, stirring occasionally, until it reduces to about 70% of its original volume and turns pale. The rice should be soft and completely cooked.

6. Finish the kheer:
   Add sugar as per your taste, then stir in soaked saffron, cardamom powder, and rose water. Simmer for another 2–3 minutes.

7. Serve:
   Garnish with chopped nuts, raisins, and a few saffron strands. Serve warm with puris or chilled as a dessert.

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Chef’s Notes

• Always use short grain rice for a creamy consistency.

• Stirring frequently while cooking is key to avoiding scorching.

• Adjust sugar depending on your preference or the sweetness of the milk.

• For a richer version, add a spoon of mawa or condensed milk near the end.

• Garnishing with silver varak and rose petals can elevate presentation for festive occasions.