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Simple Sweet Dish for Special Occasions

Simple Sweet Dish for Special Occasions | Kheer Recipe

Kheer is a classic Indian rice pudding that's perfect for celebrations or when you want something comforting and sweet. It's made by slow-cooking rice in milk with sugar, cardamom, and saffron, then finishing it with crunchy nuts. The whole thing comes together in about 45 minutes with ingredients you probably already have. You can serve it warm right away or chill it overnight—it actually tastes even better the next day. It's one of those recipes that looks and tastes impressive but is honestly pretty easy to pull off, even if you're not an experienced cook.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Dessert
Cuisine: Indian
Calories: 280
Ingredients Method Video

Ingredients
  

For the Kheer:
  • 1/4 cup basmati rice you can use any short-grain rice, but basmati gives a lovely fragrance
  • 4 cups full-fat milk please don't use skim milk here—you need that richness
  • 1/3 cup sugar adjust to taste; I like mine moderately sweet
  • 4-5 green cardamom pods crushed
  • A pinch of saffron strands soaked in 2 tablespoons warm milk
  • 2 tablespoons slivered almonds
  • 2 tablespoons chopped pistachios
  • 1 tablespoon raisins optional, but they add nice little bursts of sweetness
  • 1 tablespoon ghee or butter for richness—trust me on this

Method
 

Quick tip
  1. Some people soak the rice for 20 minutes before cooking. I used to do that, but honestly? I've stopped. It cooks perfectly fine without soaking, and I'm all about saving time when I can.
Preparation
  1. First things first—rinse that rice. I put it in a bowl and run water through it a couple of times until the water runs mostly clear. This gets rid of excess starch, which can make your kheer gummy instead of creamy.
    Simple Sweet Dish for Special Occasions
  2. Crush your cardamom pods lightly. I just press them with the back of a spoon or the flat side of a knife. You want them to open up and release their oils, but you don't need to pulverize them.
  3. Soak those saffron strands in warm milk. This step is small but important because it brings out the color and flavor. If you skip it, the saffron won't do much.
  4. Chop your nuts if you haven't already. I like my almonds slivered and pistachios roughly chopped, but you do you.
Serving Suggestions
  1. Kheer is one of those desserts that works both warm and cold. Honestly, I love it either way.
  2. If you're serving it warm, ladle it into bowls right away and top with the remaining nuts. It's comforting and feels like the perfect ending to a meal.
  3. But here's the thing—kheer tastes even better the next day when it's chilled. The flavors meld together, and the texture becomes denser and creamier. I often make it a day ahead if I'm having guests over.
  4. You can serve it in traditional brass bowls for that authentic touch, or just use whatever pretty bowls you have. Garnish generously with almonds, pistachios, and a few extra saffron strands if you're feeling fancy.
  5. Some people like to add a thin layer of edible silver leaf (vark) on top for special occasions. Totally optional, but it does look stunning.