Photo Credits: Ravi Talwar

Traditionally Indian, Kheer is an easy to make rice, milk and sugar pudding that doesn’t demand expert cooking skills. A very popular and a common dessert of India and neighboring countries, this recipe can grace any occasion or festival.


  • Basmati rice (or any other white rice)            1/4 cup
  • Full cream milk                                            1 litre
  • Cardamom powder                                       1 teaspoon
  • Almonds, soaked and peeled                         10 – 12
  • Cashew nuts                                                8 – 10
  • Raisins                                                        8 – 10
  • Sugar                                                          4 – 5 tablespoons
  • Saffron (optional)                                        Pinch


  1. Wash the rice 4 – 5 times or until the water runs clear of starch and then soak it for half an hour. After that drain the rice and let it stand aside on sieve for a while.
  2. Place a thick bottom pan on medium heat and pour milk in it to boil.
  3. When the milk starts to boil, reduce the heat to low and add the rice in it.
  4. Stir and simmer on low heat till the rice is cooked. Keep on stirring every 2 – 3 minutes during cooking.

Tip: Keep stirring the kheer at regular intervals to prevent it from sticking to the bottom of the pan.

  1. When the rice becomes tender, add sugar to the pan and stir. Cook for 5 – 7 minutes more or until the sugar is well dissolved.
  2. Add saffron strings, cashew nuts and cardamom powder to the kheer. Stir and cook until the rice is completely soft and the milk thickens.
  3. Turn off the heat and add raisins.

Note: Add raisins only after turning off the heat otherwise the milk may curdle.

  1. Transfer the kheer to serving bowls and serve hot. Or if you prefer the cold version of kheer, refrigerate covered to chill before serving.

Preparation Time: 40 minutes

Serves: 2

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