Traditional Indian Kheer Recipe – Creamy Rice Pudding with Cow Milk

Last Updated on 4 months by Neha Deshmukh

Traditional Indian Kheer Recipe – Creamy Rice Pudding with Cow Milk

Hey everyone! If you’re looking for a dessert that’s comforting, classic, and utterly delicious, you’ve come to the right place. Kheer – that creamy, dreamy rice pudding – is a staple in Indian households, and honestly, it’s one of my all-time favorites. I remember my grandmother making this for every festival, and the aroma alone would fill the entire house with warmth. Today, I’m sharing my go-to recipe for traditional Indian Kheer, made with rich cow milk. Let’s get cooking!

Why You’ll Love This Recipe

This Kheer recipe is special because it’s simple, yet incredibly flavorful. It’s the perfect balance of sweetness, creaminess, and a subtle rice texture. Plus, it’s surprisingly easy to make, even if you’re new to Indian desserts. It’s a guaranteed crowd-pleaser, and honestly, a little bit of comfort in a bowl.

Ingredients

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

• 1 litre raw cow milk
• ¼ cup raw rice (about 50g)
• 1 cup sugar (about 200g)

Ingredient Notes

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

Raw Cow Milk: Benefits and Regional Variations
Using raw cow milk is traditional and gives the Kheer a unique richness. In some regions, buffalo milk is preferred for an even thicker, more decadent Kheer. If you can’t find raw milk, full-fat milk works well too, but the flavour will be slightly different.

Rice Selection: Choosing the Right Grain for Kheer
I prefer using small-grain rice like sada chawal (regular white rice) for Kheer. It breaks down beautifully and creates that lovely creamy texture. Basmati rice isn’t ideal as it stays quite separate.

Sugar: Adjusting Sweetness to Your Preference
The amount of sugar is adjustable! I like 1 cup, but feel free to start with ¾ cup and add more to taste. Remember, the sweetness will mellow slightly as it cooks.

Step-By-Step Instructions

Alright, let’s make some Kheer!

First, give the rice a really good rinse under cold water. You want to get rid of all that excess starch. Drain it well and set aside.

Now, pour the 1 litre of raw cow milk into a thick-bottomed vessel. Add the rinsed rice to the milk.

Secure the lid tightly and place the vessel inside a pressure cooker. Cook for one whistle. This helps soften the rice quickly.

Once you hear the first whistle, reduce the flame to the lowest setting. Let it simmer for about 45 minutes, and don’t be surprised if you hear 4-5 whistles in total. This slow simmering is key to getting that perfect creamy consistency.

Carefully allow the pressure cooker to cool completely before opening it. Seriously, don’t rush this step!

Once cooled, remove the vessel and give the Kheer a good stir. It should be beautifully smooth and creamy.

Add the sugar and mix well until it’s completely dissolved.

Let the Kheer rest for about 5 minutes before serving. It tastes amazing warm, but it’s also delicious chilled!

Expert Tips

Here are a few things I’ve learned over the years to make the best Kheer:

Achieving the Perfect Creamy Texture
The key is patience! The long, slow simmering process allows the rice to release its starch and create that signature creamy texture.

Preventing Sticking and Burning
Using a thick-bottomed vessel is crucial. It distributes heat evenly and prevents the Kheer from sticking and burning. Stirring occasionally also helps.

Understanding the Importance of Simmering
Simmering, not boiling, is what you want. A gentle simmer allows the flavours to meld together beautifully.

Variations

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

Vegan Kheer Adaptation (Using Plant-Based Milk)
You can easily make a vegan version using almond milk, cashew milk, or even coconut milk. The flavour will be different, but still delicious!

Gluten-Free Confirmation
This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Adjusting Spice Level (Cardamom, Saffron)
A pinch of cardamom or a few strands of saffron can add a lovely aromatic touch. My family loves a little cardamom!

Festival Adaptations (Diwali, Holi, Janmashtami)
During festivals, I often add chopped nuts like pistachios and almonds for extra richness and texture.

Serving Suggestions

Kheer is wonderful on its own, but here are a few ideas:

• Garnish with chopped nuts (pistachios, almonds, cashews)
• Sprinkle with a pinch of saffron strands
• Add a few rose petals for a beautiful presentation
• Serve warm or chilled – both are equally delightful!

Storage Instructions

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

FAQs

What type of rice is best for making Kheer?
Small-grain white rice, like sada chawal, is ideal. It breaks down nicely and creates a creamy texture.

Can I use other types of milk besides cow milk? What will be the difference?
Yes! Buffalo milk is traditional for a richer Kheer. Plant-based milks like almond or cashew milk work for a vegan version, but the flavour will be different. Full-fat milk is a good substitute if you can’t find raw cow milk.

How can I prevent the Kheer from sticking to the bottom of the pot?
Use a thick-bottomed vessel and stir occasionally. Keeping the heat on the lowest setting during simmering also helps.

Can I make Kheer ahead of time? How long will it keep?
Yes, you can! Kheer will keep in the refrigerator for up to 3 days.

What are some traditional garnishes for Kheer?
Chopped nuts (pistachios, almonds, cashews) and saffron strands are classic garnishes. Rose petals are also a beautiful addition.

Is it necessary to use a pressure cooker? Can I cook it in a pot?
No, it’s not necessary. You can cook it in a pot, but it will take much longer – around 1.5 to 2 hours of simmering. The pressure cooker speeds up the process significantly.