Banana, Peanut & Dark Chocolate Kheer Recipe

Prepare flavoring

Crush the cardamom pods lightly to expose the seeds. If using a bay leaf, have it ready. These will be steeped in the milk to infuse aroma.

In a heavy-bottomed saucepan, pour 4 cups whole milk and add the crushed cardamom pods and bay leaf. Bring milk to a gentle simmer over medium heat, stirring occasionally to prevent a film forming and to avoid scorching.

Once the milk has simmered for 6–8 minutes and reduced slightly, lower the heat to medium-low. Stir in 1 cup granulated sugar until fully dissolved.

Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a smooth slurry. Gradually whisk the slurry into the simmering milk to lightly thicken the kheer. Continue to cook on low, stirring frequently, for another 6–8 minutes until the milk has a slightly thicker, creamy consistency. Remove and discard the cardamom pods and bay leaf. Keep the kheer on the lowest heat while you prepare the banana & peanut layer.

Peel and mash 2 ripe bananas with a fork until mostly smooth but with some small chunks for texture.

In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add 0.75 cups roughly chopped roasted peanuts and toast for 2–3 minutes, stirring constantly, until fragrant and slightly golden. Remove about 2 tablespoons of the toasted nuts to use as garnish later.

Reduce the heat to low and add the mashed bananas to the skillet with the toasted peanuts. Stir in 2 tablespoons peanut butter and 1/4 teaspoon fine sea salt. Cook gently for 2–3 minutes, stirring continuously, until the banana-peanut mixture is warmed through, well combined, and slightly thickened. Remove from heat.

Fold the warm banana-peanut mixture into the prepared kheer base: add it gradually (about half first, taste and adjust) and stir to incorporate—this will flavor and thicken the kheer further. Reserve a small spoonful of the banana-peanut mix for topping if you like a layered presentation.

Chop 3 ounces dark chocolate into small pieces. Place the chocolate in a heatproof bowl. If using, warm 1/4 cup heavy cream until just scalding and pour over the chopped chocolate. Let sit for 1 minute, then stir until smooth to make a ganache. If not using cream, melt the chocolate gently in a double boiler or over very low heat and stir until smooth.

Stir about half of the melted dark chocolate into the banana-peanut kheer to create ribbons of chocolate and an integrated flavor. Reserve the remaining chocolate to drizzle on top.

Taste and adjust sweetness or salt if needed. If the kheer is too thick, gently stir in up to 1/4 cup additional warm milk to reach desired consistency. Heat through on the lowest setting for 1–2 minutes, do not boil.

To serve warm: spoon the kheer into shallow bowls. Spoon reserved banana-peanut mixture on top if using. Drizzle remaining melted dark chocolate over each portion, sprinkle with the reserved toasted peanuts and 2 tablespoons toasted sliced almonds or extra crushed peanuts, add a few chopped fresh banana pieces, and finish with dark chocolate shavings.

To serve chilled: allow kheer to cool to room temperature, then refrigerate in an airtight container for at least 2 hours. Before serving, rewarm briefly if desired or serve cold with the same garnishes and chocolate drizzle.