Last Updated on 4 months by Neha Deshmukh

Authentic Basmati Rice Kheer Recipe – Saffron & Cardamom Delight

Introduction

Oh, Kheer! Is there anything more comforting? This creamy, dreamy rice pudding holds such a special place in my heart – and in Indian cuisine, really. I remember my grandmother making this for every festival, the aroma of cardamom and saffron filling the entire house. It’s a dessert that just feels like home. Today, I’m sharing my go-to Basmati Rice Kheer recipe with you. It’s surprisingly easy to make, and the result is pure magic.

Why You’ll Love This Recipe

This isn’t just any kheer. We’re using fragrant basmati rice, a touch of saffron for that beautiful golden hue, and a generous pinch of cardamom. It’s a classic for a reason! You’ll love how simple it is to whip up, how incredibly comforting it tastes, and how easily it can be adapted to your preferences. Plus, it’s a guaranteed crowd-pleaser.

Ingredients

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

• 2 litre milk
• ½ cup basmati rice
• Pinch of saffron
• ½ cup condensed milk
• ½ cup sugar
• ½ tsp cardamom powder
• 2 tbsp cashews

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. It’s long-grained, fragrant, and cooks up beautifully soft. Look for aged basmati – it tends to be less sticky. Around 100-120g of rice is perfect.

Milk: Full Fat vs. Toned Milk – What’s Best for Kheer?

Full-fat milk definitely gives you the richest, creamiest kheer. But toned milk works too, if you prefer! Just know the texture will be slightly lighter. I usually use full fat for special occasions, and toned for a lighter everyday treat.

Saffron: The Significance of Kesar in Indian Desserts

Saffron, or kesar, isn’t just about color. It adds a subtle, floral flavor that’s incredibly special. It’s a bit of a splurge, but trust me, it’s worth it! A little goes a long way.

Condensed Milk: Balancing Sweetness and Texture

Condensed milk adds sweetness and helps create that lovely creamy texture. You can adjust the amount to your liking. If you want a less sweet kheer, start with a little less and add more to taste.

Cardamom: The Queen of Spices – Fresh vs. Ground

Freshly ground cardamom is always best! The aroma is incredible. But good quality ground cardamom works perfectly well too. I always keep both on hand.

Cashews: Roasting for Enhanced Flavor

Roasting the cashews brings out their nutty flavor. Just a quick dry roast in a pan until lightly golden is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 2 liters of milk to a rolling boil in a heavy-bottomed pan. This is important – a heavy bottom prevents sticking.
2. As the milk simmers, scrape down the sides of the pan occasionally to prevent a skin from forming.
3. While the milk is heating, grind ½ cup of soaked basmati rice into a coarse texture using a mixer jar. Don’t add too much water – you want a slightly grainy paste.
4. Once the milk is boiling, slowly add the ground rice, stirring constantly to prevent lumps. Keep stirring! This is the most important part.
5. Add a pinch of saffron and simmer for about 5 minutes, or until the rice is fully cooked and the mixture has thickened slightly.
6. Now, stir in ½ cup of condensed milk and continue to cook until the kheer reaches your desired creamy consistency. This usually takes another 5-10 minutes.
7. In a separate pan, caramelize ½ cup of sugar until it’s a beautiful golden brown. Be careful – melted sugar is hot! Gently pour the caramelized sugar into the kheer and mix well. This adds a lovely depth of flavor.
8. Finally, add ½ tsp of cardamom powder and 2 tbsp of roasted cashews. Give it one last good stir.
9. Remove from heat and let the kheer cool slightly before chilling in the refrigerator for at least 2 hours.

Expert Tips

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

Achieving the Perfect Kheer Consistency

The key is patience! Simmering slowly allows the rice to release its starch and create that creamy texture.

Preventing Milk from Sticking to the Bottom of the Pan

A heavy-bottomed pan and constant stirring are your best friends. Don’t walk away from the stove!

Blooming Saffron for Maximum Color and Flavor

Soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding it to the kheer. This helps release its color and flavor.

The Importance of Slow Simmering

Low and slow is the way to go. It prevents scorching and ensures the flavors meld beautifully.

Variations

Kheer is wonderfully adaptable!

Vegan Kheer Adaptation (Using Plant-Based Milk)

My friend, who’s vegan, swears by using cashew milk or almond milk for a delicious vegan kheer. You might need to adjust the amount of condensed milk (or use a plant-based alternative) to achieve the right sweetness and consistency.

Gluten-Free Confirmation

This recipe is naturally gluten-free!

Adjusting Spice Levels – More or Less Cardamom

Feel free to adjust the amount of cardamom to your liking. I love a generous pinch, but if you prefer a more subtle flavor, start with ¼ tsp.

Festival Adaptations (Diwali, Eid, etc.)

During Diwali, I like to add a sprinkle of edible silver leaf (varak) for a festive touch. For Eid, a few drops of rose water can be lovely.

Regional Variations – Different Sweetening Agents

In some parts of India, jaggery (gur) is used instead of sugar for a more rustic flavor.

Serving Suggestions

Kheer is delicious served chilled, on its own. But it’s also wonderful with a side of fruit, or as a complement to other Indian dishes. A sprinkle of chopped nuts and a few strands of saffron make a beautiful garnish. Phirni noodles are also a popular addition!

Storage Instructions

Kheer will keep in the refrigerator for up to 3 days. Store it in an airtight container. It might thicken as it sits, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

What type of rice is best for kheer?

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

Can I make kheer ahead of time? How long will it keep?

Yes, you can! Kheer actually tastes even better the next day. It will keep in the refrigerator for up to 3 days.

How do I prevent a skin from forming on top of the kheer?

Constant stirring while simmering and covering the kheer while it cools will help prevent a skin from forming.

What can I substitute for condensed milk in this recipe?

You can use sugar, but you’ll need to adjust the amount and cook for a longer time to achieve the desired consistency. Alternatively, you can use milk powder dissolved in warm milk.

Why is saffron so expensive, and is it essential for kheer?

Saffron is expensive because it’s harvested by hand from the crocus flower. It’s not essential, but it adds a unique flavor and beautiful color that elevates the kheer.

Can I use a different type of nut instead of cashews?

Absolutely! Almonds, pistachios, or even walnuts would be delicious. Just make sure to roast them first.