Authentic Almond & Rice Kheer Recipe – Traditional Indian Dessert

Last Updated on 6 months ago by Neha Deshmukh

Authentic Almond & Rice Kheer Recipe – Traditional Indian Dessert

Hey everyone! If you’re craving a dessert that’s comforting, subtly sweet, and steeped in tradition, you’ve come to the right place. Today, I’m sharing my family’s recipe for kheer – a classic Indian rice pudding. I remember my grandmother making this for every special occasion, and honestly, just the aroma of it cooking brings back so many happy memories. It’s easier to make than you might think, and trust me, the results are so worth it.

Why You’ll Love This Recipe

This almond and rice kheer is more than just a dessert; it’s a hug in a bowl! It’s creamy, fragrant, and perfectly balanced in sweetness. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian cuisine. It’s a relatively quick dessert to make, perfect for when you want something special without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create this delightful kheer:

• 3 tbsp raw basmati rice (about 30g)
• 15 almonds
• 1 tbsp dry coconut powder (about 8g)
• 1 tbsp ghee (about 15ml)
• 2 cloves
• 1 cinnamon stick (1-inch piece)
• 1 cardamom pod
• 3 tbsp sugar (about 36g)
• 200 ml milk

Ingredient Notes

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

Basmati Rice Selection

Using good quality basmati rice is key. It gives the kheer a lovely, slightly floral aroma and a beautiful texture. Don’t use broken rice; you want whole grains for the best result.

Almond Quality & Soaking

I always use good quality almonds. Soaking them for at least 2-3 hours (or even overnight!) softens them up and makes them easier to blend into a smooth paste. It also helps release their flavour.

Coconut Powder – Fresh vs. Dried

Traditionally, fresh coconut is used, but good quality dried coconut powder works wonderfully and is much more convenient. If you do use fresh coconut, you’ll need about ¼ cup grated.

Ghee – The Importance of Quality

Ghee is clarified butter and adds a richness and flavour that’s just irreplaceable. Don’t skimp on quality here! Homemade is best, but a good store-bought ghee will do nicely.

Spices – Regional Variations & Freshness

The spices – cloves, cinnamon, and cardamom – are what give kheer its signature fragrance. Whole spices are always best; they have a much more potent flavour than pre-ground. Feel free to adjust the amount to your liking – some people prefer a stronger spice flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the milk going. Pour it into a saucepan and bring it to a boil, then let it cool down.
2. While the milk cools, soak the basmati rice in water for about 30 minutes. This helps it cook evenly and become nice and soft. Don’t forget to soak those almonds too!
3. Once the rice and almonds are soaked, drain them well. Now, pop them into a blender along with the coconut powder and a little bit of water. Blend until you have a super smooth paste – we’re aiming for silky smooth here!
4. Grab a muslin cloth (or a fine-mesh sieve lined with cheesecloth). Strain the rice-almond mixture through it into a bowl, squeezing really well to extract all the liquid. This is important for a creamy kheer.
5. Heat the ghee in a skillet over medium heat. Add the cloves, cinnamon stick, and cardamom pod. Sauté for about 30 seconds, until fragrant. This blooms the spices and releases their flavour.
6. Now, slowly pour in the strained rice-almond liquid, stirring constantly to prevent any lumps from forming.
7. Cook, stirring frequently, until the mixture starts to thicken. This will take about 5-7 minutes. Then, gently stir in the cooled milk.
8. Add the sugar and bring the kheer to a gentle boil, stirring continuously. Reduce the heat to low and simmer for another 5-10 minutes, or until it reaches your desired consistency.
9. Finally, remove from heat and garnish with chopped almonds. Serve warm or chilled – it’s delicious either way!

Expert Tips

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

Achieving the Perfect Kheer Consistency

The consistency is key! You want it to be creamy and thick enough to coat the back of a spoon, but not so thick that it’s gluey. Adjust the cooking time to achieve your preferred consistency.

Preventing Lumps – A Detailed Guide

Lumps are the enemy of smooth kheer! The key is constant stirring, especially when you first add the rice-almond liquid to the ghee. If you do get a few lumps, don’t panic! Just whisk vigorously.

Enhancing Almond Flavor

For an extra boost of almond flavour, you can add a drop or two of almond essence towards the end of cooking. But honestly, the soaked and blended almonds usually provide plenty of flavour.

Variations

Kheer is super versatile! Here are a few ways to customize it:

• Vegan Kheer Adaptation: Swap the milk for almond milk or coconut milk and use a plant-based butter instead of ghee.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Adjusting Sweetness Levels: Feel free to adjust the amount of sugar to your liking. I prefer 3 tablespoons, but you can add more or less depending on your preference.
• Festival Adaptations (e.g., Diwali, Holi): During Diwali, I sometimes add a pinch of saffron for a beautiful colour and flavour. For Holi, I might add a few chopped pistachios for extra colour and crunch.

Serving Suggestions

Kheer is wonderful on its own, but it’s also lovely served with a side of fruit or a sprinkle of nuts. It’s a classic dessert for celebrations, but honestly, it’s perfect for any day you need a little bit of sweetness in your life.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit as it cools, so you can add a splash of milk to thin it out before serving.

FAQs

Let’s answer some common questions:

What type of rice is best for Kheer?

Basmati rice is the best choice! It has a lovely aroma and cooks up beautifully.

Can I use almond extract instead of whole almonds?

You can, but it won’t have the same depth of flavour as using whole almonds. I highly recommend using whole almonds for the best results.

How do I prevent the Kheer from sticking to the bottom of the pan?

Constant stirring is key! Use a heavy-bottomed pan to help distribute the heat evenly.

Can this Kheer be made ahead of time?

Yes, absolutely! It actually tastes even better the next day after the flavours have had a chance to meld.

What is the best way to garnish Kheer for a special occasion?

Chopped almonds are classic, but you can also use pistachios, saffron strands, or even edible rose petals for a beautiful presentation.

Enjoy making this delicious kheer! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!