Last Updated on 4 months by Neha Deshmukh

Basmati Kheer Recipe – Saffron Cardamom Indian Rice Pudding

Introduction

Oh, Kheer! Is there anything more comforting? This creamy, dreamy rice pudding is a staple in Indian households, and honestly, it’s one of the first desserts I ever learned to make. I remember standing on a stool next to my grandmother, carefully stirring the pot, mesmerized by how simple ingredients transformed into something so magical. Today, I’m sharing my go-to Basmati Kheer recipe – it’s a little bit of tradition, a whole lot of flavor, and surprisingly easy to make.

Why You’ll Love This Recipe

This isn’t just any kheer. Using basmati rice gives it a lovely, delicate texture. The saffron and cardamom create a fragrance that’s just heavenly. Plus, it’s perfect for celebrations, a cozy night in, or just when you need a little sweetness in your life. It serves 10, so it’s great for a crowd!

Ingredients

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

• 3 Tbsp Basmati rice (approximately 30g)
• 6 cups milk (approximately 1.4 liters)
• ½ cup sugar (approximately 100g)
• ½ tsp cardamom powder (approximately 2.5g)
• ¼ tsp nutmeg powder (approximately 1.25g)
• 1 pinch saffron (approximately 0.1g)
• 2 Tbsp charoli (approximately 15g)
• 2 tsp ghee (approximately 10g)

Ingredient Notes

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

Basmati Rice: Choosing the Right Grain

Basmati is key here. It cooks up fluffy and doesn’t get mushy like some other rice varieties. Look for aged basmati for the best flavor and texture.

Milk: Full Fat vs. Low Fat Options

Traditionally, kheer is made with full-fat milk for that rich, creamy texture. However, you can use low-fat milk if you prefer – just know the kheer won’t be quite as decadent.

Ghee: The Importance of Clarified Butter in Indian Desserts

Ghee adds a beautiful nutty flavor that’s essential in Indian sweets. It also helps prevent the rice from sticking. Don’t skip it! If you don’t have ghee, you can use unsalted butter, but ghee is really the way to go.

Saffron: Sourcing and Blooming for Maximum Flavor

Saffron is precious! A little goes a long way. Make sure you’re getting good quality saffron – the color should be a deep crimson. Blooming it in warm milk releases its flavor and color beautifully.

Cardamom & Nutmeg: Freshly Ground vs. Store-Bought

Freshly ground cardamom and nutmeg are always best. The aroma is incredible! But if you’re short on time, good quality store-bought is fine.

Charoli: A Traditional Touch & Substitutions

Charoli (chironji) adds a lovely texture and subtle flavor. It’s a bit hard to find outside of India, so you can substitute with slivered almonds, pistachios, or even cashew nuts.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice really well under cold water. This gets rid of excess starch. Then, soak it in 1 cup of water for about 30 minutes. Drain and mix with 1 tsp of ghee. This helps the grains stay separate.
2. In a heavy-bottomed pan (this is important to prevent sticking!), add the milk and bring it to a boil over medium heat. Don’t stir it at first – we want the milk to come to a gentle boil.
3. While the milk is heating, soak the saffron strands in 2 tbsp of hot milk. Let that sit and bloom, releasing all that gorgeous color and flavor.
4. Now, add the rice-ghee mixture to the boiling milk. Reduce the heat to medium-low and cook for about 15 minutes, stirring constantly. Seriously, don’t walk away! Scrape the sides and bottom of the pan to prevent sticking.
5. To check if the rice is done, press a grain between your fingers. It should be soft but still have a slight bite. Once it’s tender, add the cardamom powder, nutmeg powder, saffron milk, and sugar. Cook for another 5 minutes, stirring continuously.
6. Finally, mix in the charoli (or your chosen nuts). Serve warm or chilled. I personally love it chilled – it’s so refreshing!

Expert Tips

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

Achieving the Perfect Kheer Consistency

You want it creamy, but not gluey. The key is constant stirring and using the right amount of milk.

Preventing Sticking & Burning

A heavy-bottomed pan and constant stirring are your best friends here. Seriously, don’t stop stirring!

Blooming Saffron for Intense Color & Aroma

Don’t skip blooming the saffron! It makes a huge difference in both color and flavor.

The Role of Continuous Stirring

Stirring prevents the rice from sticking and ensures even cooking. It also helps create that lovely creamy texture.

Adjusting Sweetness to Your Preference

Taste as you go! Add more or less sugar depending on how sweet you like your kheer.

Variations

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

Vegan Kheer (Using Plant-Based Milk)

Use almond milk, cashew milk, or coconut milk for a delicious vegan version. Coconut milk will give it a slightly different flavor, but it’s still amazing. My friend, Priya, swears by cashew milk!

Gluten-Free Kheer (Naturally Gluten-Free)

Good news! Kheer is naturally gluten-free.

Spice Level Adjustment (Adding More or Less Cardamom)

Love cardamom? Add a little more! Prefer a more subtle flavor? Use less.

Festival Adaptations (Holi, Diwali, Eid)

Kheer is often made for festivals. For Diwali, I sometimes add a pinch of silver leaf (vark) for a festive touch.

Adding Different Nuts (Almonds, Pistachios, Cashews)

Feel free to experiment with different nuts. Almonds and pistachios are classic choices.

Serving Suggestions

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

• A sprinkle of chopped nuts
• A few saffron strands
• A side of fruit

Storage Instructions

Kheer will keep in the refrigerator for up to 3 days. It might thicken as it sits, so just add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

What is the best type of rice to use for Kheer?

Basmati rice is the best! It has a lovely fragrance and cooks up perfectly.

Can I make Kheer ahead of time?

Yes, you can! It actually tastes even better the next day.

How do I prevent Kheer from becoming too thick?

Use the right amount of milk and stir constantly. If it does get too thick, add a splash of warm milk.

What can I substitute for Charoli?

Slivered almonds, pistachios, or cashew nuts work great.

Is saffron essential for making Kheer?

Not essential, but it adds a beautiful color and flavor. If you don’t have it, you can skip it.

How can I adjust the sweetness level in this recipe?

Taste as you go and add more or less sugar to your liking.

What is the significance of Kheer in Indian culture?

Kheer is considered a symbol of prosperity and is often made for celebrations and festivals. It’s a dish that’s deeply rooted in Indian tradition.