Authentic Indian Rice Kheer Recipe – Cashew & Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Rice Kheer Recipe – Cashew & Cardamom Delight

Introduction

Oh, Kheer! Is there anything more comforting? This creamy, dreamy rice pudding is a staple in Indian households, and honestly, it’s the first dessert I learned to make properly. I remember being a little kid, hovering around my grandmother as she patiently stirred the milk, the aroma of cardamom filling the entire house. It’s a dessert that just feels like home, and I’m so excited to share my version with you. This recipe is simple, authentic, and guaranteed to become a family favorite.

Why You’ll Love This Recipe

This isn’t just any kheer recipe. It’s a celebration of simple ingredients transformed into something truly special. It’s easy enough for beginners, yet delivers that classic, rich flavor we all crave. Plus, the toasted cashews and fragrant cardamom take it to another level. It’s perfect for a weeknight treat, a festive occasion, or just when you need a little bit of sweetness in your life.

Ingredients

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

• 1 cup rice (about 180g)
• 6 cups full-fat milk (about 1.4 liters)
• ¾ cup sugar (about 150g) – adjust to your sweetness preference!
• 1 tsp ghee (about 5ml)
• 10 cashews
• 2 tbsp raisins
• ½ tsp cardamom powder (about 1.5g)

Ingredient Notes

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

• Rice Varieties for Kheer: I prefer using short-grain rice like Sona Masoori or Basmati for kheer. They get beautifully creamy. But you can also use Arborio rice in a pinch!
• The Importance of Full-Fat Milk: Trust me on this one. Full-fat milk is key for that rich, luxurious texture. Skimmed milk just won’t give you the same result.
• Ghee: The Flavor Foundation: Ghee adds a wonderful nutty aroma and depth of flavor. If you don’t have ghee, you can use butter, but ghee is traditional and really elevates the kheer.
• Cardamom – Aromatic Spice Profile: Freshly ground cardamom is best, but good quality cardamom powder works wonderfully too. Don’t skimp – it’s what gives kheer its signature fragrance!
• Cashew Roasting – Achieving the Perfect Crunch: Roasting the cashews brings out their natural sweetness and gives them a lovely crunch. Keep a close eye on them, as they burn easily!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your rice a good rinse under cold water. Then, soak it in water for about 20 minutes. This helps it cook evenly and become nice and soft.
2. In a large, heavy-bottomed kadai (or a deep saucepan), bring the 6 cups of milk to a boil. Keep stirring occasionally to prevent it from sticking to the bottom.
3. Drain the soaked rice and add it to the boiling milk. Now, reduce the heat to low and let it simmer gently for about 15 minutes, or until the rice is tender. Stir frequently!
4. Once the rice is cooked, gently mash it with the back of a spoon. This is where the magic happens – it creates that wonderfully creamy texture.
5. Add the remaining 1 cup of milk to adjust the consistency. You want it to be thick and creamy, but still pourable.
6. Now for the sweetness! Stir in the sugar and continue to boil for another 3 minutes, until the sugar is completely dissolved.
7. While the kheer is simmering, let’s make the garnish. Heat the ghee in a small pan. Add the cashews and raisins and roast them until they turn golden brown and fragrant. Be careful not to burn them!
8. Finally, stir in the roasted cashews, raisins, and cardamom powder into the kheer. Give it a good mix and let it simmer for another minute.

Expert Tips

A few little secrets to kheer perfection:

• Achieving the Right Consistency: The kheer will thicken as it cools, so don’t worry if it seems a little runny at first.
• Preventing Sticking & Burning: A heavy-bottomed kadai is your best friend here. And remember to stir, stir, stir! Especially during the initial simmering stages.
• Enhancing the Cardamom Flavor: Lightly crushing the cardamom pods before grinding them releases more of their aroma.

Variations

Kheer is wonderfully versatile! Here are a few ideas to spice things up:

• Vegan Kheer Adaptation: Swap the dairy milk for almond or coconut milk, and use a plant-based ghee alternative. It’s surprisingly delicious! My friend, Priya, swears by coconut milk kheer.
• Gluten-Free Considerations: This recipe is naturally gluten-free!
• Adjusting the Sweetness Level: Feel free to adjust the amount of sugar to your liking. I usually start with ¾ cup and add more if needed.
• Festival Adaptations (e.g., Diwali, Pongal): During Diwali, I love adding a pinch of saffron for a beautiful golden hue and extra flavor. For Pongal, a touch of jaggery adds a lovely rustic sweetness.

Serving Suggestions

Serve your kheer warm or chilled. It’s delicious on its own, but you can also garnish it with a few extra chopped nuts or a sprinkle of saffron. It’s the perfect ending to any Indian meal!

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon cooling, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

• What type of rice is best for kheer? Short-grain rice like Sona Masoori or Basmati works best, but Arborio rice is a good substitute.
• Can I make kheer ahead of time? Absolutely! Kheer actually tastes even better the next day after the flavors have had a chance to meld.
• How do I prevent the kheer from becoming too thick? Add a little extra milk to adjust the consistency.
• Can I use a different nut instead of cashews? Definitely! Almonds, pistachios, or even walnuts would be lovely.
• What is the significance of cardamom in kheer? Cardamom is considered a sacred spice in India and is believed to have cooling properties. It adds a beautiful aroma and flavor to kheer, making it truly special.