Kheer Recipe
Make Kheer Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kheer (main)
Garnish & flavorings
Method
Kheer (main)
- 1
Prepare rice
Rinse the basmati rice under cold water until the water runs clear. Combine the rinsed rice with 0.5 cups water and let it soak for 20–30 minutes. After soaking, drain the rice thoroughly.
- 2
Bloom saffron
Place the saffron strands in a small bowl and pour 2 tablespoons warm milk over them. Set aside to bloom for at least 10 minutes so the color and aroma release.
- 3
Crack cardamom
Lightly crush the green cardamom pods with the flat of a knife to open them. Remove the seeds from 4 pods and discard the shells; keep 2 whole pods to add while cooking for added aroma (you may add their seeds later). Crush the seeds slightly if using.
- 4
- 5
Add rice
Add the drained rice to the simmering milk along with the crushed cardamom seeds (or whole pods if you prefer to remove later). Stir well to distribute the rice and reduce heat to low. Maintain a gentle simmer—do not let it boil over.
- 6
Simmer and stir regularly
Cook the rice in the milk on low heat, stirring every 4–6 minutes with a wooden spoon to prevent sticking and to help break down the rice grains, which releases starch and thickens the kheer. Continue simmering until the rice is very soft and the milk has reduced and thickened to a creamy consistency (about 30–45 minutes). If the milk reduces too quickly or sticks to the bottom, lower the heat further and stir more frequently.
- 7
Add saffron and sugar
When the rice is soft and the milk is thick (around 25–35 minutes in), stir in the bloomed saffron with its milk and 0.75 cups sugar. Mix well and continue to simmer on gently for another 5–10 minutes so the sugar dissolves completely and flavors meld. Taste and adjust sweetness if needed.
- 8
Finish with seasoning
Add a pinch of salt and a pinch of freshly grated nutmeg (if using) and stir. Remove the whole cardamom pods if you used them whole. If the kheer is thicker than you like, stir in a few tablespoons of warm milk to reach the desired consistency. Turn off the heat.
- 9
Add rose water (optional)
Stir in 1 teaspoon rose water, if using, for a delicate floral note. Mix thoroughly. Allow the kheer to rest for 5–10 minutes so flavors settle; it will thicken slightly as it cools.
Garnish & flavorings
- 10
Toast nuts and raisins
While the kheer is simmering, heat 1 tablespoon ghee in a small skillet over medium heat. Add 3 tablespoons sliced almonds and 3 tablespoons sliced pistachios and sauté for 1–2 minutes until fragrant and lightly golden. Add 2 tablespoons raisins and cook another 30–45 seconds until they plump. Remove from heat to prevent over-browning. Reserve a small pinch of pistachio slices for final garnish.
- 11
Fold in nuts
Fold most of the toasted nuts and raisins into the finished kheer, reserving a few spoonfuls for garnish. Mix gently to distribute.
- 12
Serve
Serve the kheer warm or chilled according to preference. Garnish each bowl with the reserved toasted nuts and a few saffron strands. If chilled, cool to room temperature then refrigerate for at least 2 hours before serving.
