Kheer Recipe

Soak and prepare saffron

Rinse the basmati rice under cold water until the water runs nearly clear. Soak rice in enough water to cover for 20–30 minutes. Meanwhile, crush saffron threads lightly between your fingers or in a mortar, then steep in 2 tsp warm water and set aside to release color and aroma.

Blanch and slice almonds (if not prepped)

If almonds are not blanched, bring a small pot of water to a boil, add almonds for 60 seconds, drain, cool under cold water, slip off skins, and slice thinly. Measure pistachios and raisins and set aside.

Heat 1 tsp ghee or butter in a small nonstick skillet over medium heat. Add sliced almonds and pistachios and gently toast, stirring frequently, just until fragrant and lightly golden, about 2–3 minutes. If using raisins, add them for the last 30 seconds to plump slightly. Remove from heat and reserve about half the toasted nuts for garnish.

Drain the soaked rice well and lightly crush the grains between your fingers or pulse once in a blender/chopper (optional) so some grains break to release starch; avoid making a paste.

Pour the 1.5 L whole milk into a wide, heavy-bottomed saucepan or kadai. Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching.

Add the drained rice to the boiling milk, reduce heat to low–medium to maintain a gentle simmer, and add the crushed cardamom pods and a pinch of salt. Stir to combine.

Simmer uncovered, stirring every 5–7 minutes and scraping the bottom and sides, until the rice is very tender and the milk has thickened to a creamy pudding consistency. This typically takes 35–45 minutes depending on heat and pan width. If foam builds, skim it off with a spoon.

When the rice is soft and the kheer has thickened, add the sugar and stir until dissolved. Continue cooking uncovered for another 5–8 minutes to integrate sweetness and allow the kheer to reach desired thickness (remember it will thicken further on cooling).

Stir in the saffron water, toasted nuts (reserve garnish portion), and optional rose/kewra water. Taste and adjust sugar or salt if needed. Remove and discard cardamom pods (or lightly crush them and leave if you prefer stronger flavor).

Turn off the heat. Let the kheer cool slightly (10–15 minutes) before transferring to serving bowls or a covered container. Kheer can be served warm, at room temperature, or chilled. Garnish each serving with reserved toasted nuts and a few more saffron threads if desired.