Last Updated on 4 months by Neha Deshmukh

Authentic Kheer Recipe – Basmati Rice & Saffron Indian Dessert

Introduction

Kheer. Just the name evokes such warm, comforting memories, doesn’t it? It’s the dessert I grew up with, always present at celebrations, festivals, or just a cozy family dinner. This isn’t just a recipe; it’s a little piece of my childhood I’m excited to share with you. It’s a classic Indian rice pudding, creamy, fragrant, and utterly delicious. And honestly, it’s way easier to make than you might think!

Why You’ll Love This Recipe

This kheer recipe is special because it uses basmati rice, which gives it a beautiful, delicate texture. The saffron adds a touch of luxury and a gorgeous golden hue. It’s a relatively quick dessert to make (about 45 minutes!), perfect when you want something sweet but don’t want to spend hours in the kitchen. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to create this magic:

• 1/3 cup (minus 1 tbsp) Basmati rice (approximately 40g)
• 4 cups Full cream milk (approximately 950ml)
• 1/4 cup + 2 tbsps Sugar (approximately 70g) – adjust to your sweetness preference!
• 1/2 tsp Green cardamom powder (approximately 2.5g)
• Fistful Pistachios, for garnish
• Few Rose petals, for garnish (optional, but beautiful!)
• 8-9 strands Saffron

Ingredient Notes

Let’s talk ingredients – a few little things that can make a big difference.

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. Look for long-grain basmati; it cooks up fluffy and doesn’t get mushy. Older rice tends to work better as it has less moisture.

Full Cream Milk: The Importance of Fat Content

Full cream milk (or whole milk) is essential for that rich, creamy texture. Lower-fat milk just won’t give you the same result. You really want that fat content!

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best – the aroma is incredible! But good quality store-bought cardamom powder works perfectly fine too. Just make sure it smells fragrant.

Saffron: Sourcing and Blooming for Maximum Flavor

Saffron is precious, so a little goes a long way. Try to source good quality saffron for the best color and flavor. We’ll talk about “blooming” it later – it unlocks its full potential!

Rose Petals & Pistachios: Regional Garnish Variations

These are classic garnishes, but feel free to get creative! Some families use slivered almonds, or even a sprinkle of nutmeg. My grandmother always added a tiny bit of silver leaf (vark) for special occasions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for about 20 minutes. This helps it soften and grind more easily.
2. Drain the rice and grind it into a fine paste using 1/3 cup (minus 1 tbsp) of boiled milk. You want a smooth paste, not grainy.
3. In a heavy-bottomed vessel (more on that later!), simmer the 4 cups of full cream milk over medium heat. Stir occasionally to prevent sticking. You want to reduce it to about a quarter of its original quantity – this takes patience, about 20-25 minutes.
4. Now, add the ground rice paste to the simmering milk. This is where the stirring really comes in! Stir continuously for 12-15 minutes to prevent lumps from forming.
5. Once the mixture starts to thicken, add the 1/4 cup + 2 tbsps of sugar and 1/2 tsp of cardamom powder. Keep stirring until the sugar dissolves completely and the kheer reaches a creamy consistency.
6. If you’re using saffron, add the saffron-soaked milk (instructions below!) now for that beautiful color and flavor.
7. Pour the kheer into serving bowls. Let it chill in the refrigerator until it’s set – at least 2 hours.
8. Before serving, garnish with pistachios and rose petals.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect kheer:

Achieving the Perfect Kheer Consistency

You want a creamy, slightly thick consistency. It should coat the back of a spoon. Remember it will thicken further as it cools.

Preventing Milk from Scorching

Stirring, stirring, stirring! Seriously, constant stirring is your best friend. Using a heavy-bottomed vessel also helps distribute the heat evenly.

The Right Vessel for Kheer Making

A heavy-bottomed pot or kadai (Indian wok) is ideal. Stainless steel works well. Avoid non-stick, as it doesn’t conduct heat as effectively.

Blooming Saffron for Enhanced Color & Flavor

To “bloom” saffron, soak the strands in 2 tablespoons of warm milk for about 15-20 minutes. This releases its color and flavor.

Variations

Kheer is wonderfully adaptable! Here are a few ideas:

Vegan Kheer (Using Plant-Based Milk)

Use cashew milk or full-fat coconut milk for a creamy vegan version. You might need to adjust the sugar slightly.

Gluten-Free Kheer (Naturally Gluten-Free)

This recipe is naturally gluten-free! Just double-check your cardamom powder to ensure it hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Adding Nutmeg or Mace)

A tiny pinch of nutmeg or mace adds a lovely warmth. My friend’s family always adds a pinch of nutmeg!

Festival Adaptations (Diwali, Eid, Weddings)

For Diwali, I sometimes add a few chopped nuts like almonds and cashews. For weddings, a more elaborate garnish with silver leaf is traditional.

Sugar Alternatives (Jaggery, Dates)

You can substitute sugar with jaggery (gur) or dates for a more rustic, healthier kheer.

Serving Suggestions

Kheer is delicious on its own, but it also pairs beautifully with:

• Poori (Indian fried bread)
• Gulab Jamun (Indian milk balls)
• A simple fruit salad

Storage Instructions

Kheer will keep in the refrigerator for up to 3 days. Stir well before serving, as it may thicken upon standing.

FAQs

Let’s answer some common questions:

What type of rice is best for Kheer?

Basmati rice is the gold standard! Its long grains and delicate flavor make it perfect.

Can I make Kheer ahead of time?

Absolutely! Kheer actually tastes better the next day after the flavors have melded.

How do I prevent Kheer from becoming too thick?

Add a splash of milk if it gets too thick. Remember it will thicken as it cools.

What is the purpose of soaking the rice?

Soaking softens the rice, making it easier to grind into a smooth paste.

Can I use flavored milk for a different Kheer variation?

You can! Rose milk or mango milk would be delicious.

How can I tell when the Kheer is perfectly cooked?

It should be creamy, slightly thick, and coat the back of a spoon. The rice should be completely cooked through.