Poppy Seeds & Rice Kheer Recipe – Traditional Indian Dessert

Last Updated on 3 months by Neha Deshmukh

Poppy Seeds & Rice Kheer Recipe – Traditional Indian Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Poppy Seeds & Rice Kheer. It’s a dessert my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little different from your typical kheer, with a unique nutty flavour from the poppy seeds, and honestly, it’s just so comforting. Let’s get cooking!

Why You’ll Love This Recipe

This kheer isn’t just delicious; it’s special. The combination of poppy seeds (khus khus) and rice creates a beautiful texture – creamy, yet with a lovely little bite. It’s a traditional Indian dessert, perfect for festivals, celebrations, or just a cozy night in. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking.

Ingredients

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

• ?? cup poppy seeds (khus khus)
• 1 tbsp raw rice
• 1 cup grated coconut
• ?? – 1 cup powdered jaggery (adjust to taste)
• 2 pinches cardamom powder
• 2 tsp ghee
• 6-7 cashew nuts
• ?? cup milk or coconut milk (optional)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• Poppy Seeds – Khus Khus: These are the stars! Make sure they’re fresh for the best flavour. We’ll be dry roasting them, which really brings out their nuttiness.
• Raw Rice Variety: I prefer using a short-grain raw rice for a creamier texture. Think something similar to sona masoori. About 20-25 grams is a good starting point.
• Jaggery Source & Quality: Jaggery is unrefined sugar, and its flavour varies depending on where it’s from. I like to use a good quality jaggery that has a rich, molasses-like flavour.
• Coconut – Fresh vs. Dried: Freshly grated coconut is amazing if you can get it! But dried coconut works perfectly well too. If using dried, rehydrate it in a little warm water before grinding.
• Regional Variations in Sweeteners: Traditionally, jaggery is used, but you can substitute with sugar if you prefer. Some families even use a combination of both!

Step-By-Step Instructions

Alright, let’s get down to making the kheer!

1. First, let’s roast those poppy seeds and rice. In a pan over low-medium heat, dry roast the poppy seeds and raw rice until they become fragrant and lightly golden. This usually takes about 5-7 minutes. Keep stirring to prevent burning!
2. Once roasted, let them cool slightly. Then, grind them together with the grated coconut into a smooth paste using a little warm water. You want a nice, even consistency.
3. Now, for the jaggery. Dissolve the powdered jaggery in 2.5 cups of water. Bring it to a boil, then strain it through a fine-mesh sieve to remove any impurities. This ensures a smooth kheer.
4. Pour the jaggery syrup into a heavy-bottomed pot. Add the ground poppy seed and rice paste. Simmer over low heat for about 15 minutes, stirring constantly to prevent sticking.
5. While the kheer simmers, let’s roast the cashews! Heat the ghee in a small pan and roast the cashew nuts until golden brown and crispy.
6. Finally, stir in the cardamom powder and the roasted cashews into the kheer. If you like a thinner consistency, you can add room-temperature milk or coconut milk after the kheer has cooled down.

Expert Tips

Here are a few things I’ve learned over the years:

• Constant Stirring is Key: Seriously, don’t walk away! This kheer can stick to the bottom of the pan easily.
• Adjust Jaggery to Taste: Jaggery’s sweetness varies, so start with less and add more as needed.
• Warm Water for Grinding: Using warm water helps create a smoother paste.

Variations

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

• Vegan Adaptation – Coconut Milk & Vegan Ghee: Easily make this vegan by using coconut milk instead of dairy milk and vegan ghee for roasting the cashews.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level – Adjust Cardamom: If you love a stronger cardamom flavour, feel free to add a little more. My friend, Priya, always adds a tiny pinch of nutmeg too!
• Festival Adaptations – Makar Sankranti/Lohri: This kheer is especially popular during Makar Sankranti and Lohri. Some families add a touch of saffron for a festive touch.

Serving Suggestions

This kheer is delicious served warm or chilled. I love to garnish it with a few extra cashew nuts and a sprinkle of cardamom powder. It’s perfect on its own, or alongside other Indian dishes.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk or coconut milk to thin it out before serving.

FAQs

Let’s answer some common questions:

• What is the significance of poppy seeds in Indian cuisine? Poppy seeds are believed to have cooling properties and are often used in summer dishes. They also add a unique flavour and texture.
• Can I use pre-roasted poppy seeds? You can, but I find that roasting them yourself brings out the best flavour.
• What is the best way to prevent the kheer from sticking to the bottom of the pan? Constant stirring and using a heavy-bottomed pot are your best bets!
• Can I adjust the sweetness level of the kheer? Absolutely! Start with less jaggery and add more to your liking.
• How does using coconut milk affect the flavor and texture? Coconut milk adds a lovely tropical flavour and makes the kheer even creamier.
• Is this kheer suitable for people with nut allergies? Unfortunately, no, due to the cashew nuts. You can try omitting them, but it will change the texture and flavour.