Traditional Kheer Recipe – Milk & Nut Pudding with Caramelized Sugar

Last Updated on 4 months by Neha Deshmukh

Traditional Kheer Recipe – Milk & Nut Pudding with Caramelized Sugar

Okay, let’s be real. Kheer. Is there anything more comforting? This traditional Indian milk pudding is basically a hug in a bowl, and it’s been a staple in my family for generations. I remember my Dadi (grandmother) making this for every special occasion, and honestly, just the smell of it cooking brings back so many happy memories. It’s surprisingly easy to make, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This kheer recipe is all about simplicity and flavour. It’s creamy, subtly sweet, and packed with the goodness of nuts. It’s perfect for a quick dessert when you have guests over, a comforting treat on a chilly evening, or even a festive offering. Plus, it only takes about 15 minutes to whip up! Seriously, what’s not to love?

Ingredients

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

• 1 cup Thick boiled milk (Full fat) – about 240ml
• 2 tbsp + 1 tbsp Sugar – about 20-30g
• few tbsp Condensed milk – about 30-60ml (optional)
• few tbsp Mixed nuts (chopped & roasted) – about 30-40g
• 1 tsp Ghee – about 5ml

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference in kheer.

• Full-fat milk is key! Seriously, don’t skimp here. It’s what gives the kheer that incredibly rich and creamy texture. Using low-fat milk will result in a thinner, less satisfying pudding.
• Nuts, nuts, nuts! Traditionally, kheer is made with a mix of almonds, pistachios, and cashews. But feel free to experiment! Walnuts or even pecans can add a lovely flavour. Roasting them brings out their flavour beautifully.
• Ghee is golden. Ghee (clarified butter) adds a wonderful nutty aroma and flavour when roasting the nuts. It’s a traditional ingredient for a reason! If you don’t have ghee, you can use butter, but ghee really elevates the taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your milk and mix in 1 tablespoon of sugar. Keep it warm while you move on to the next step.
2. Now, for the caramel! Take a pan and add 2 tablespoons of sugar. Heat it over medium-low heat. Watch it carefully – you want a beautiful golden brown caramel, not burnt sugar!
3. As soon as the sugar caramelizes, immediately pour in the warm milk. Be careful, it will bubble up like crazy! Stir constantly to combine the caramel and milk.
4. Finally, add the roasted nuts and a little condensed milk (if you’re using it). Give it a good stir and simmer for a couple of minutes. Serve hot or chilled – it’s delicious either way!

Expert Tips

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

• Stir, stir, stir! Constant stirring is crucial to prevent the kheer from sticking to the bottom of the pan and burning.
• Low and slow. Caramelizing the sugar over medium-low heat ensures it melts evenly and doesn’t burn. Patience is key!
• Don’t overcook. Overcooking can make the kheer too thick. You want it to be creamy and pourable.

Variations

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

• Vegan Kheer Adaptation: Use almond or soy milk instead of dairy milk, and coconut oil instead of ghee. It’s surprisingly delicious!
• Spice Level Variation: Add a pinch of cardamom or a few strands of saffron to the milk while it’s simmering. It adds a beautiful aroma and flavour. My friend, Priya, swears by adding a tiny bit of nutmeg too!
• Festival Adaptations: For Diwali, I like to add a sprinkle of edible silver leaf (varak) on top. For weddings, you can make a larger batch and serve it in small, decorative bowls.
• Sugar Level Adjustment: Feel free to adjust the sugar to your liking. I usually use 2 tablespoons, but you can reduce it to 1.5 or increase it to 3, depending on how sweet you like your kheer.

Serving Suggestions

Kheer is wonderful on its own, but it’s also lovely with:

• A sprinkle of chopped nuts
• A few strands of saffron
• A dollop of fresh cream (if you’re feeling fancy!)
• Alongside other Indian sweets like gulab jamun or rasgulla.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What type of milk is best for kheer? Full-fat milk is always the best choice for a creamy, rich kheer.
• Can I make kheer ahead of time? Yes! You can make it a day or two in advance and store it in the refrigerator.
• How do I prevent kheer from sticking to the bottom of the pan? Constant stirring is the key! Use a heavy-bottomed pan to help distribute the heat evenly.
• What are some traditional garnishes for kheer? Chopped nuts, saffron strands, and edible silver leaf (varak) are all popular garnishes.
• Can I use different types of nuts in this recipe? Absolutely! Feel free to experiment with almonds, pistachios, cashews, walnuts, or pecans.