Last Updated on 4 months by Neha Deshmukh

Authentic Basmati Rice Kheer Recipe – Cardamom & Cashew Delight

Introduction

Kheer. Just the word evokes so many warm memories, doesn’t it? It’s the dessert I grew up with, always present at celebrations, festivals, or just a cozy family dinner. This Basmati Rice Kheer is my go-to recipe – it’s incredibly comforting, surprisingly easy to make, and always a crowd-pleaser. I’m so excited to share my version with you, complete with all the little tips and tricks I’ve learned over the years!

Why You’ll Love This Recipe

This isn’t just any kheer recipe. We’re using fragrant Basmati rice, rich full-cream milk, and a generous helping of cashews and raisins. The cardamom adds a beautiful aroma and flavor that truly elevates this dessert. It’s creamy, sweet, and utterly delicious – everything a good kheer should be! Plus, it’s a relatively easy dessert to make, perfect for both beginners and experienced cooks.

Ingredients

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

• ¾ cup Basmati Rice (approx. 150g)
• 1.5 – 1.75 cup Sugar (approx. 300-350g) – adjust to your sweetness preference!
• 1.5 ltr Full Cream Milk
• 100 gms Cashewnuts
• 100 gms Raisins
• 1 tsp Ghee
• 1 tsp Cardamom Powder

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Basmati Rice: Choosing the Right Grain

Basmati rice is key for that lovely, slightly elongated grain and delicate flavor. Look for aged Basmati – it cooks up fluffier. I prefer the extra-long grain variety.

Full Cream Milk: The Importance of Fat Content

Don’t skimp on the milk! Full cream milk (around 3-4% fat) gives the kheer its signature richness and creamy texture. You can use lower-fat milk, but the result won’t be quite as decadent.

Ghee: Traditional Clarified Butter & Its Flavor

Ghee adds a beautiful nutty aroma and flavor. It’s traditional in Indian cooking and really enhances the kheer. If you don’t have ghee, you can substitute with unsalted butter, but ghee is definitely recommended.

Cardamom: The Queen of Spices – Fresh vs. Ground

Cardamom is essential! I usually use ground cardamom for convenience, but freshly ground cardamom pods have an even more intense flavor. If using pods, lightly crush them and add them to the milk while simmering, then remove before serving.

Cashews & Raisins: Quality and Roasting for Best Flavor

Use good quality cashews and plump raisins. Roasting them in ghee brings out their natural sweetness and adds a lovely crunch. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the Basmati rice thoroughly under cold water until the water runs clear. This removes excess starch. Then, soak it in water for about an hour.
2. Drain the soaked rice and gently rub the grains between your fingers. This helps break them up a little, resulting in a creamier kheer.
3. In a pressure cooker, bring the full cream milk to a boil. Once boiling, add the drained, broken rice.
4. Close the lid of the pressure cooker and cook on low heat for about 30 minutes. Let the pressure release naturally – don’t force it!
5. Once the pressure has released, open the cooker. Add the sugar and simmer for 5-10 minutes, stirring occasionally, until the sugar is completely dissolved.
6. While the kheer is simmering, heat the ghee in a small pan. Fry the cashews until they turn golden brown and the raisins until they plump up. Be careful not to burn them!
7. Mix the fried cashews, raisins, and cardamom powder into the kheer. Stir well to combine.
8. Let the kheer cool to room temperature. If it’s too thick, you can adjust the consistency by adding a little reserved milk.
9. Serve chilled or at room temperature.

Expert Tips

Here are a few things I’ve learned along the way to make the perfect kheer:

• Soaking the Rice for Perfect Texture: Don’t skip the soaking step! It helps the rice cook evenly and become beautifully soft.
• Achieving the Right Kheer Consistency: The kheer will thicken as it cools. Adjust the milk accordingly to reach your desired consistency.
• Preventing Kheer from Sticking to the Bottom: Stir frequently, especially during the simmering stage. A heavy-bottomed pot also helps.
• The Importance of Slow Simmering: Low and slow is the key! This allows the flavors to meld together and prevents the milk from scorching.

Variations

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

• Vegan Kheer: My friend, who’s vegan, swears by using almond milk or cashew milk instead of dairy milk. You’ll also need to swap the ghee for a plant-based alternative.
• Gluten-Free Kheer: Good news! Kheer is naturally gluten-free.
• Spice Level Adjustment: For a more fragrant kheer, add a pinch of saffron strands soaked in warm milk.
• Festival Adaptations: During Diwali, I love adding chopped pistachios and silver leaf (vark) for a festive touch. For Janmashtami, a touch of nutmeg is divine.

Serving Suggestions

Kheer is delicious on its own, but it’s also lovely served with:

• Puri or Bhature (Indian fried breads)
• Gulab Jamun (milk balls in sugar syrup)
• A sprinkle of chopped nuts

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken upon refrigeration, so just add a splash of milk and stir before serving.

FAQs

Let’s answer some common questions:

What type of rice is best for kheer?

Basmati rice is the gold standard! Its aroma and texture are perfect for kheer.

Can I make kheer without a pressure cooker?

Yes, you can! Simmer the rice and milk in a heavy-bottomed pot on the stovetop for about 45-60 minutes, stirring frequently.

How do I prevent a skin from forming on my kheer?

Stir the kheer occasionally while it’s cooling, and cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the kheer.

Can I add other nuts or dried fruits to kheer?

Absolutely! Pistachios, almonds, and dates are all delicious additions.

How long does kheer stay fresh in the refrigerator?

Up to 3 days in an airtight container.

What is the significance of kheer in Indian culture?

Kheer is considered a sacred dessert and is often offered to the gods during religious ceremonies. It symbolizes prosperity and happiness and is a staple at celebrations and festivals.