Butterscotch Kheer Recipe – Cashew Praline & Creamy Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Butterscotch Kheer Recipe – Cashew Praline & Creamy Indian Dessert

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian dessert. Today, I’m sharing a recipe that’s become a total favorite in my family – Butterscotch Kheer. It’s a delightful twist on the traditional kheer, with a rich butterscotch flavor, crunchy cashew praline, and a silky smooth texture. Trust me, this one’s a showstopper!

Why You’ll Love This Recipe

This isn’t your grandma’s kheer (though, with all due respect to grandmas and their amazing kheer!). It’s a playful take on a classic, perfect for celebrations or just a cozy night in. The butterscotch adds a lovely caramel-like warmth, and the praline? Oh, the praline adds the best crunch. It’s creamy, dreamy, and utterly delicious. Plus, it’s surprisingly fun to make!

Ingredients

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

• 1/3 cup basmati rice (approx. 60g)
• 4 cups whole milk (950ml)
• 3-4 tablespoons granulated white sugar (30-40g) – adjust to your sweetness preference!
• 1/2 – 3/4 teaspoon butterscotch essence (2.5-3.75ml)
• 1/2 cup granulated white sugar (100g) – for the praline
• 1/4 cup cashews (30g)
• 4 tablespoons unsalted butter (56g)
• 1/2 cup brown sugar (100g)
• 1/3 cup heavy cream (80ml)
• 1/4 teaspoon salt (1.5g)
• 1/2 teaspoon vanilla extract (2.5ml)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Basmati Rice: Choosing the Right Grain
Basmati is key for that lovely, slightly elongated grain in your kheer. I prefer aged basmati; it cooks up fluffier. Don’t rinse it too much, though – we want some starch for creaminess.

Whole Milk: Full Fat vs. Low Fat Options
Full-fat milk is the way to go for the richest, most luxurious kheer. However, you can use low-fat milk, but the texture won’t be quite as creamy.

Butterscotch Essence: Quality & Substitutions
A good quality butterscotch essence really shines through. If you can’t find it, you can use a combination of vanilla extract and a tiny pinch of brown sugar.

Cashews: Regional Varieties & Roasting for Flavor
Any cashew will work, but I love using the slightly smaller, sweeter cashews from Goa. Lightly roasting the cashews before making the praline intensifies their flavor.

Spices & Flavorings: The Importance of Vanilla Extract
Don’t skip the vanilla! It balances the butterscotch beautifully and adds a lovely depth of flavor. A good quality vanilla extract makes a world of difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for 15-20 minutes. This helps it cook evenly. Then, drain it well.
2. In a heavy-bottomed pan, warm the whole milk over medium-high heat for about 5 minutes. We don’t want it to boil over, just get nice and warm.
3. Add the drained rice to the warm milk and stir. Bring it to a boil, stirring frequently to prevent sticking. This usually takes around 10-12 minutes.
4. Once boiling, reduce the heat to medium-low. Cook for another 15 minutes, stirring often. Now, add the sugar and butterscotch essence. Keep cooking, stirring constantly, until the kheer thickens – about 25-26 minutes total.
5. While the kheer is simmering, let’s make the praline! Melt the 1/2 cup sugar in a separate pan over medium heat until it caramelizes to a light golden color. Be careful – it gets hot!
6. Add the cashews to the caramelized sugar and mix well. Quickly spread the mixture onto a piece of parchment paper to cool completely. Once cool, break it into delicious, crunchy chunks.
7. Now for the butterscotch sauce! Melt the butter in a small saucepan over medium heat. Add the brown sugar, heavy cream, and salt. Simmer for 4-5 minutes, stirring until everything is melted and combined.
8. Remove the sauce from the heat and stir in the vanilla extract.
9. Finally, assemble! Layer chilled kheer, praline chunks, and drizzle generously with butterscotch sauce. I like to serve it with little pipettes filled with extra sauce for a fun touch!

Expert Tips

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

Achieving the Perfect Kheer Consistency
The key is patience! Cook it low and slow, stirring frequently. You want it to be thick enough to coat the back of a spoon.

Preventing Rice from Sticking
A heavy-bottomed pan is your best friend. And don’t stop stirring! Seriously, constant stirring is crucial.

Making the Praline: Avoiding Burning
Caramelizing sugar can be tricky. Keep a close eye on it and reduce the heat if it starts to smoke.

Butterscotch Sauce: Emulsification & Smoothness
Simmering the sauce gently helps everything emulsify and creates a smooth, glossy texture.

Variations

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

Vegan Butterscotch Kheer
Swap the whole milk for cashew milk or almond milk, use vegan butter, and ensure your sugar is vegan-friendly. It’s just as delicious! My friend, Priya, swears by using coconut cream for extra richness.

Gluten-Free Adaptations (Naturally Gluten-Free)
Good news! This recipe is naturally gluten-free. Just double-check your butterscotch essence to ensure it doesn’t contain any hidden gluten.

Spice Level: Adding Cardamom or Saffron
A pinch of cardamom powder or a few strands of saffron infused in warm milk adds a beautiful aromatic touch.

Festival Adaptations: Diwali & Special Occasions
During Diwali, I like to garnish this kheer with chopped pistachios and silver leaf (vark) for an extra festive touch.

Serving Suggestions

This kheer is fantastic on its own, but it also pairs beautifully with a side of fruit or a sprinkle of chopped nuts. Serve it chilled for the best flavor and texture.

Storage Instructions

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

FAQs

What type of rice is best for kheer?
Basmati rice is the classic choice! Its long grains and delicate flavor work perfectly.

Can I make the praline ahead of time?
Absolutely! You can make the praline a day or two in advance and store it in an airtight container at room temperature.

How can I adjust the sweetness level?
Feel free to adjust the amount of sugar to your liking. Start with less and add more as needed.

What is the best way to reheat kheer without it becoming grainy?
Reheat gently over low heat, stirring constantly. Adding a splash of milk can help prevent it from becoming grainy.

Can I use almond milk or another plant-based milk for a vegan version?
Yes, absolutely! Cashew milk and oat milk also work well. Just be aware that the flavor and texture might be slightly different.

Enjoy making (and eating!) this Butterscotch Kheer. I hope it brings a little sweetness to your day! Let me know in the comments if you try it and how it turns out. Happy cooking!