Easy Banana Rice Recipe – Traditional Indian Kheer Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Banana Rice Recipe – Traditional Indian Kheer Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, sweet Banana Rice Kheer. It’s a dessert my grandmother used to make, and the aroma always filled the house with such warmth. Kheer, for me, isn’t just a dessert; it’s a hug in a bowl. It’s surprisingly easy to make, and perfect for festivals, celebrations, or just a cozy night in. Let’s get started!

Why You’ll Love This Recipe

This Banana Rice Kheer is more than just delicious. It’s a simple, one-pot dessert that comes together quickly. It’s creamy, fragrant, and subtly sweet – a delightful treat for any occasion. Plus, it’s a wonderful way to use up ripe bananas! You’ll love how easily it blends traditional flavors with a comforting texture.

Ingredients

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

• ?? cup raw rice (about 150g)
• 3 cups water (720ml)
• ?? cup milk (about 240ml – adjust to desired consistency)
• 2 tablespoons rock candy/sugar (about 20g)
• 1 teaspoon ghee (about 5ml)
• ?? teaspoon cardamom powder (about 1/4 tsp, or 0.5g)
• ?? whole banana (1 medium, about 120g)

Ingredient Notes

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

Raw Rice Varieties for Kheer

I prefer using short-grain raw rice like sona masoori for kheer. It breaks down beautifully and gives that lovely creamy texture. You can also use basmati rice, but it tends to stay a little more separate. About 150g is a good starting point, but feel free to adjust based on how thick you like your kheer.

The Significance of Ghee in Indian Desserts

Ghee isn’t just butter’s fancier cousin! It adds a unique richness and aroma that’s essential in Indian sweets. Don’t skip it – it really elevates the flavor. If you’re not familiar, ghee is clarified butter, and you can find it at most Indian grocery stores.

Understanding Rock Candy vs. Sugar

Traditionally, mishri (rock candy) is used in kheer. It imparts a delicate sweetness and a beautiful crystalline texture. But regular sugar works perfectly fine too! I usually use about 2 tablespoons, but adjust to your sweetness preference.

Cardamom: The Queen of Indian Spices

Cardamom is a must-have in Indian desserts. It adds a warm, fragrant note that’s simply divine. Freshly ground cardamom is best, but powdered cardamom works well too.

Regional Variations in Milk Used for Kheer

Traditionally, full-fat milk is used for a richer kheer. However, you can use any type of milk you prefer – whole milk, 2% milk, or even plant-based milk for a vegan version (more on that later!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the rice under cold water until the water runs clear. This helps remove excess starch.
2. In a heavy-bottomed pot, bring 3 cups of water to a boil.
3. Now, gently add the rinsed rice to the boiling water. Reduce the heat to low, cover, and let it simmer.
4. This is the part that needs a little patience! Let the rice cook for about 15-20 minutes, or until it’s almost overcooked and starting to break down. Don’t stir too much – we want those grains to soften.
5. Once the rice is nearly done, pour in the milk and continue to simmer for another 5 minutes, stirring occasionally.
6. Add the ghee, rock candy (or sugar), and cardamom powder. Stir until everything is well combined and the mixture starts to thicken.
7. Finally, gently fold in the thinly sliced banana rounds. Cook for another 2-3 minutes, just to warm the bananas through.
8. Serve warm! It’s delicious on its own, or as a devotional offering.

Expert Tips

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

Achieving the Perfect Kheer Consistency

The key is patience! Simmering the rice slowly allows it to release its starch, creating that creamy texture. If your kheer is too thick, add a splash more milk. If it’s too thin, continue simmering for a few more minutes.

Preventing Rice from Sticking to the Bottom of the Pot

Using a heavy-bottomed pot is crucial. It distributes heat evenly and prevents sticking. Also, stirring occasionally (but not constantly!) helps.

The Importance of Gentle Stirring

We want a creamy kheer, not a mashed-up one! Stir gently to avoid breaking down the rice grains too much.

Choosing Ripe Bananas for Optimal Flavor

The riper the banana, the sweeter and more flavorful your kheer will be. Look for bananas with brown spots – they’re perfect!

Variations

Kheer is a versatile dessert – feel free to get creative!

Vegan Banana Rice Kheer

Swap the dairy milk for almond, soy, or coconut milk. Use a plant-based ghee alternative or simply omit it. It’s just as delicious! My friend, Priya, swears by coconut milk for a tropical twist.

Gluten-Free Banana Rice Kheer

This recipe is naturally gluten-free! Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.

Adjusting the Spice Level

If you like a stronger cardamom flavor, add a little more. You can also experiment with other spices like nutmeg or saffron.

Festival Adaptations (Janmashtami, Diwali)

During Janmashtami, kheer is traditionally offered to Lord Krishna. For Diwali, you can garnish it with chopped nuts like pistachios and almonds.

Using Different Fruits (Mango, Apple)

Banana is classic, but you can also use other fruits! Mango kheer is a summer favorite, and apple kheer is lovely in the fall.

Serving Suggestions

Serve warm, and feel free to garnish with:

• Chopped nuts (pistachios, almonds, cashews)
• A sprinkle of saffron strands
• A drizzle of honey (optional)

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions!

What type of rice is best for making kheer?

Short-grain rice like sona masoori is ideal, but basmati rice also works.

Can I make this kheer ahead of time?

Yes! You can make it a day or two in advance. The flavors will actually meld together even more.

How do I prevent a skin from forming on the kheer while it cools?

Place a piece of cling film directly on the surface of the kheer while it’s still warm. This prevents a skin from forming.

What can I substitute for rock candy?

Regular sugar works perfectly fine!

Is it necessary to use cardamom in this recipe?

While not essential, cardamom really elevates the flavor. It’s a signature spice in Indian desserts.

Can I reheat leftover kheer, and if so, how?

Yes! Gently reheat it on the stovetop over low heat, stirring occasionally. You may need to add a splash of milk to restore its creamy consistency.

Enjoy this little piece of Indian comfort food! I hope you love making and sharing this Banana Rice Kheer as much as I do. Let me know how it turns out in the comments below!