Cashew Milk Recipe – Authentic Indian Kheer with Cardamom & Ghee

Last Updated on 4 months by Neha Deshmukh

Cashew Milk Recipe – Authentic Indian Kheer with Cardamom & Ghee

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a creamy, dreamy Cashew Kheer. Kheer is a classic Indian dessert, and this version, made with rich cashew milk, is unbelievably delicious. It’s perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day. I first made this for Diwali a few years ago, and it was a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This cashew kheer isn’t just another dessert; it’s an experience. It’s incredibly smooth and flavorful, thanks to the cashew paste. The cardamom adds a beautiful aroma, and the ghee-fried nuts give it a lovely texture. Plus, it’s surprisingly easy to make! It’s a comforting treat that feels both luxurious and homemade.

Ingredients

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

• 15-18 Cashew Nuts
• 2.5 cups Milk (full-fat recommended) – approximately 600ml
• 2 tablespoons All-Purpose Flour (Maida) – approximately 30g
• 1.5-2 tablespoons Sugar – approximately 20-30g (adjust to your sweetness preference)
• 2-3 Cardamom Pods
• 1 tablespoon Onion/Shallots (finely chopped)
• 1 teaspoon Ghee – approximately 5ml

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Cashew Nuts: Quality & Soaking

Using good quality cashew nuts is key. Look for plump, evenly colored nuts. Soaking them for 2-3 hours (or even overnight!) is essential. This softens them, allowing them to grind into a super smooth paste – which is what gives the kheer its signature texture.

Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk really does make a difference here. It creates a richer, creamier kheer. You can use low-fat milk, but the texture won’t be quite as luxurious.

All-Purpose Flour (Maida): Alternatives for Different Dietary Needs

Maida helps thicken the kheer beautifully. If you’re looking for alternatives, you can try using cornstarch (about 1 tablespoon) or rice flour (about 2 tablespoons). Just make sure to mix it with a little cold milk before adding it to the saucepan to avoid lumps.

Cardamom: Freshly Ground vs. Store-Bought

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. A little goes a long way, so don’t overdo it.

Ghee: The Importance of Traditional Clarified Butter

Ghee adds a wonderful nutty flavor and richness. It’s a traditional ingredient in Indian desserts for a reason! While you could use another oil, ghee really elevates the taste.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, soak those cashew nuts in water for at least 2-3 hours. Once they’re nice and soft, drain them and grind them into a smooth paste with 2 tablespoons of milk. Set this aside.
2. In a separate bowl, whisk together the all-purpose flour and 1/2 cup of milk (about 120ml) until you have a smooth, lump-free paste.
3. Now, in a saucepan, combine the remaining milk, the cashew paste, and the flour mixture. Place it over low-medium heat.
4. This is where the patience comes in! Stir constantly to prevent sticking and burning. Keep stirring until the mixture starts to thicken – about 8-10 minutes.
5. Once it’s thickened to your liking, add the sugar and cardamom powder. Give it a good stir and remove from the heat.
6. Time for the tempering! Heat the ghee in a small pan. Add the finely chopped onions and fry them until they’re golden brown and crispy. Then, add the cashews and lightly brown them.
7. Pour this fragrant onion-cashew tempering over the milk mixture. Stir well to combine.
8. Serve hot and enjoy!

Expert Tips

• Stirring is key: Seriously, don’t walk away from the saucepan! Constant stirring prevents sticking and ensures a smooth texture.
• Adjust sweetness: Feel free to adjust the amount of sugar to your liking.
• Don’t overcook: Overcooking can make the kheer too thick.

Variations

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

• Vegan Adaptation: My friend Priya swears by using almond milk and vegan ghee for a delicious plant-based version. It’s just as creamy and flavorful!
• Gluten-Free Adaptation: Swap the all-purpose flour for rice flour or cornstarch.
• Spice Level: If you love cardamom, feel free to add a little more! You could also experiment with a pinch of saffron for a beautiful color and aroma.
• Festival Adaptations: During Diwali, my family loves to garnish the kheer with chopped pistachios and silver leaf (vark). It makes it extra special!

Serving Suggestions

Kheer is wonderful on its own, but it’s also lovely served with a side of fruit or a sprinkle of nuts. It pairs beautifully with a cup of masala chai.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. You might need to add a splash of milk when reheating to restore its creamy consistency.

FAQs

What is the best type of cashew to use for this kheer?

Any good quality cashew will work, but I prefer using whole cashews as they tend to be more flavorful.

Can I make this kheer ahead of time?

Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.

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

Constant stirring is the best way to prevent sticking. Using a heavy-bottomed saucepan also helps.

What if I don’t have ghee? Can I use another oil?

While ghee is traditional, you can use vegetable oil or coconut oil in a pinch. But the flavor won’t be quite the same.

Can I add other nuts or dried fruits to this kheer?

Absolutely! Pistachios, almonds, raisins, and dates all make lovely additions.

Enjoy making this delicious cashew 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!