Authentic Indian Kheer Recipe – Rice Pudding with Cardamom & Rosewater

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Kheer Recipe – Rice Pudding with Cardamom & Rosewater

Introduction

Oh, Kheer! Just the word conjures up memories of festive celebrations and my grandmother’s kitchen, filled with the sweet aroma of simmering milk and cardamom. This creamy, dreamy rice pudding is a classic Indian dessert, and honestly, it’s one of those dishes that just feels like home. I first made this myself when I was trying to recreate her magic, and while it took a few tries, I finally got it just right. I’m so excited to share my version with you – it’s surprisingly simple, and the results are absolutely worth it!

Why You’ll Love This Recipe

This kheer recipe is more than just a dessert; it’s an experience. It’s comforting, subtly sweet, and incredibly fragrant. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian cuisine. It’s perfect for special occasions, or honestly, just a cozy night in.

Ingredients

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

• ¼ cup rice (about 50g)
• 1 teaspoon ghee (about 5ml)
• 3-4 green cardamom pods
• 1 liter whole milk
• 4-5 tablespoons sugar (about 50-60g, adjust to your sweetness preference!)
• 3 tablespoons chopped nuts (cashews & almonds – about 30g)
• 1.5 teaspoons rose water (optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

• Rice: We’ll get into specific rice varieties in a bit, but short-grain rice is your friend here.
• Ghee: Don’t skimp on the ghee! It adds a richness and flavor that butter just can’t replicate. If you’re unfamiliar, ghee is clarified butter – it has a nutty aroma and a higher smoke point.
• Cardamom: Freshly crushed cardamom is key. The aroma is so much more vibrant than pre-ground.
• Milk: Whole milk is traditional and gives the richest result, but we’ll explore other options later.
• Nuts: Cashews and almonds are classic, but feel free to experiment! Pistachios are lovely too.
• Rose Water: A little goes a long way! It adds a beautiful floral note.

Rice Varieties for Kheer

Choosing the right rice is important. Here are a few options:

• Basmati Rice: This is a popular choice, giving a slightly elongated grain in the kheer.
• Short-Grain Rice: Like sona masoori, this creates a creamier, thicker kheer.
• Broken Rice (Poha Rice): This cooks down beautifully and results in a very smooth texture.

The Importance of Ghee

Ghee isn’t just fat; it’s flavor! It adds a beautiful nutty aroma and a richness that elevates the entire dish. It also helps prevent the rice from sticking.

Cardamom: The Queen of Spices

Cardamom is a cornerstone of Indian desserts, and kheer is no exception. Its fragrant, slightly sweet flavor is simply divine. Don’t be shy with it!

Regional Variations in Milk Choice

Traditionally, full-fat milk is used for a richer kheer. However, you’ll find variations across India. Some regions use buffalo milk for an even creamier texture, while others might use a combination of milk and khoya (reduced milk solids).

Rose Water: A Traditional Touch

Rose water adds a delicate floral aroma that complements the cardamom beautifully. It’s optional, but it really takes the kheer to the next level. My aunt always adds a generous splash!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rinse & Soak: First, rinse the rice under cold water until the water runs clear. This removes excess starch. Then, soak it in water for 20-30 minutes. This helps it cook evenly. Drain and set aside.
2. Toast the Rice: Heat the ghee in a heavy-bottomed pan over medium heat. Add the drained rice and crushed cardamom pods. Toast for 1-2 minutes, stirring constantly, until the rice is fragrant.
3. Simmer with Milk: Pour in the milk and stir well. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 10-12 minutes.
4. Low & Slow: Reduce the heat to low and simmer for 25 minutes, stirring every 2 minutes. This is where patience comes in! The milk will gradually thicken, and the rice will cook completely.
5. Sweeten & Finish: Add the sugar and chopped nuts. Cook for another 5 minutes, stirring until the sugar dissolves.
6. Rose Water & Cool: Remove from the heat. Stir in the rose water (if using). Let the kheer cool slightly, or chill it in the refrigerator for 4-5 hours before serving. Chilling allows the flavors to meld beautifully.

Expert Tips

A few secrets to kheer perfection:

• Stirring is Key: Regular stirring prevents sticking and ensures even cooking.
• Patience, Patience, Patience: Don’t rush the simmering process. Low and slow is the way to go.

Achieving the Perfect Kheer Consistency

The ideal kheer consistency is creamy and slightly thick, but still pourable. It will thicken further as it cools.

Preventing Sticking & Burning

Using a heavy-bottomed pan and stirring frequently are the best ways to prevent sticking. You can also lightly grease the pan with a little extra ghee before adding the rice.

Toasting the Rice for Enhanced Flavor

Toasting the rice in ghee before adding the milk unlocks its flavor and adds a lovely nutty aroma. Don’t skip this step!

Variations

• Vegan Kheer Adaptation: Substitute the ghee with coconut oil and the milk with coconut milk or almond milk.
• Gluten-Free Considerations: This recipe is naturally gluten-free!
• Adjusting the Spice Level: Feel free to add a pinch of saffron for a more luxurious flavor, or a tiny bit of nutmeg.
• Festival Adaptations (e.g., Diwali, Holi): During Diwali, I like to garnish with silver leaf (vark) for an extra festive touch.

Serving Suggestions

Kheer is delicious on its own, but you can also serve it with:

• A sprinkle of chopped nuts
• A few strands of saffron
• A dollop of fresh cream (if you’re feeling indulgent!)

Storage Instructions

Kheer will keep in the refrigerator for up to 3-4 days. Store it in an airtight container. It may thicken upon chilling, so you can add a splash of milk to loosen it up before serving.

FAQs

What type of rice is best for making kheer?

Short-grain rice like sona masoori or broken rice (poha rice) works best for a creamy texture. Basmati rice is also a good option.

Can I use condensed milk instead of whole milk?

You can, but it will significantly alter the flavor and texture. Kheer made with condensed milk will be much sweeter and thicker. I recommend sticking with whole milk for the most authentic result.

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

Use a heavy-bottomed pan, stir frequently, and keep the heat on low.

Can I make kheer ahead of time? If so, how long will it keep?

Yes! Kheer actually tastes better after it’s had a chance to chill and the flavors have melded. It will keep in the refrigerator for up to 3-4 days.

What are some other nuts I can use in kheer besides cashews and almonds?

Pistachios, walnuts, and even pine nuts are delicious additions!