Authentic Indian Kheer Recipe – Almond & Cashew Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Kheer Recipe – Almond & Cashew Delight

Introduction

Kheer. Just the word 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 almond and cashew kheer is a classic for a reason – it’s creamy, fragrant, and utterly delicious. I’m so excited to share my family’s recipe with you, and I promise, it’s easier to make than you think!

Why You’ll Love This Recipe

This kheer isn’t just a dessert; it’s an experience. The delicate flavors of almond and cashew blend beautifully with the aromatic cardamom and saffron. It’s rich, but not overly sweet, and the texture is just perfect – creamy and smooth with a slight bite from the nuts. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

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

• 6 cups milk
• 50 grams almonds
• 25 grams cashew nuts
• ¾ cup sugar
• 2-3 cardamom pods (powdered)
• 2-3 saffron strands
• 10 grams chironji (optional)
• 1 pinch kesari color (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

• Milk: Choosing Full-Fat vs. Toned Milk – I always recommend using full-fat milk for the richest, creamiest kheer. However, toned milk will work in a pinch, it just won’t be quite as decadent.
• Almonds & Cashew Nuts: Quality and Freshness – Fresh, good-quality nuts are key. They should smell fragrant and not at all stale.
• Saffron: Sourcing and Blooming for Maximum Flavor – Saffron is precious! A little goes a long way. To get the most flavor and color, bloom the saffron strands in 2 tablespoons of warm milk for at least 20 minutes before adding them to the kheer.
• Cardamom: Using Freshly Ground vs. Store-Bought Powder – Freshly ground cardamom is always best. The aroma is so much more vibrant. If you’re using store-bought powder, make sure it’s relatively fresh.
• Chironji: A Regional Delight – What is Chironji? Chironji are small, almond-shaped seeds with a unique, slightly sweet flavor. They’re often used in North Indian desserts. If you can’t find them, don’t worry, the kheer will still be delicious!
• Kesari Color: Natural vs. Artificial Options – Kesari color adds a beautiful golden hue. You can use a natural food coloring derived from saffron or a synthetic option. I sometimes skip it altogether – the saffron usually provides enough color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the almonds and cashew nuts in warm water for about 2 hours. This softens them up for easier grinding.
2. In a saucepan, simmer 4 cups of milk over medium heat until it reduces to about 2 cups. Stir occasionally to prevent sticking.
3. Drain and peel the almonds. Grind them with a little milk and the cashew nuts into a coarse paste. Don’t worry about making it super smooth – a little texture is nice!
4. Mix the ground paste with the remaining 1 ½ cups of milk and cook over medium heat until the raw aroma disappears, about 5-7 minutes. Keep stirring!
5. Now, combine both reduced milk mixtures in a pot. Add the sugar and simmer until it dissolves completely.
6. Remove from the heat. Stir in the cardamom powder, the saffron-milk mixture, and kesari color (if using).
7. In a small pan, fry the chironji in a teaspoon of ghee until golden brown. This adds a lovely nutty flavor. Mix them into the kheer.
8. Serve warm or chilled. Garnish with a few saffron strands and chopped nuts, if you like.

Expert Tips

A few secrets to kheer perfection!

• Achieving the Perfect Kheer Consistency: The key is patience! Simmering the milk slowly allows it to thicken naturally.
• Preventing Kheer from Sticking to the Bottom of the Pot: Constant stirring is your best friend. Use a heavy-bottomed pot to distribute heat evenly.
• Infusing Saffron for a Richer Flavor: As mentioned before, blooming the saffron in warm milk really unlocks its flavor and color.
• Roasting Nuts for Enhanced Taste: For an even more intense nutty flavor, lightly roast the almonds and cashews before soaking them.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kheer: Using Plant-Based Milk Alternatives – My friend, who’s vegan, swears by using almond or cashew milk for a delicious vegan kheer. It changes the flavor slightly, but it’s still amazing!
• Gluten-Free Kheer: Naturally Gluten-Free – Good news! This recipe is naturally gluten-free.
• Spice Level: Adjusting Cardamom Intensity – If you love cardamom, feel free to add a little more. If you prefer a more subtle flavor, use less.
• Festival Adaptations: Kheer for Diwali, Holi, and Weddings – Kheer is a staple at Indian festivals and weddings. For Diwali, I sometimes add a touch of rose water.
• Sugar Alternatives: Using Jaggery or Honey – You can substitute sugar with jaggery for a more rustic flavor, or honey for a lighter sweetness.

Serving Suggestions

Kheer is wonderful on its own, but it also pairs beautifully with other Indian desserts like gulab jamun or rasgulla. A sprinkle of chopped pistachios or almonds adds a nice touch.

Storage Instructions

Kheer will keep in the refrigerator for up to 3 days. Store it in an airtight container. You might notice a slight skin forming on top – just stir it in before serving.

FAQs

Got questions? I’ve got answers!

• What is the best type of milk to use for kheer? Full-fat milk is best for richness, but toned milk works too.
• Can I make kheer ahead of time? How long will it keep? Yes! Kheer can be made a day or two in advance. It will keep in the refrigerator for up to 3 days.
• What can I substitute for saffron if I don’t have any? A tiny pinch of turmeric can give a similar color, but it won’t have the same flavor.
• Why is my kheer too thin/thick? If it’s too thin, simmer it for a bit longer. If it’s too thick, add a splash of milk.
• What is Chironji and where can I find it? Chironji are small seeds used in Indian desserts. You can find them at Indian grocery stores or online.
• Can I use almond extract instead of almonds? While you can, it won’t be the same. The texture and flavor of real almonds are much better.
• How do I prevent a skin from forming on top of the kheer? Stir it occasionally while it’s cooling, and store it in an airtight container in the refrigerator.