Ultimate Rice Kheer Recipe – Mango, Almond & Pomegranate Delight

Last Updated on 6 months ago by Neha Deshmukh

Ultimate Rice Kheer Recipe – Mango, Almond & Pomegranate Delight

Introduction

Oh, Kheer! Is there anything more comforting? This 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 special occasion, and the aroma would fill the entire house. Today, I’m sharing my version – a delightful twist on the classic, packed with the sweetness of mango, the crunch of almonds, and the burst of freshness from pomegranate. It’s a little bit of heaven in every spoonful, and I can’t wait for you to try it!

Why You’ll Love This Recipe

This isn’t just any Kheer recipe. It’s a celebration of flavors and textures! Here’s why you’ll fall in love:

• Creamy & Dreamy: The slow simmering process creates an unbelievably smooth and creamy texture.
• Fruity & Fresh: Mango, pomegranate, apple, and grapes add a vibrant, refreshing twist.
• Nutty Goodness: Cashews and almonds contribute a lovely richness and satisfying crunch.
• Perfect for Any Occasion: From festive celebrations to a simple weeknight dessert, this Kheer fits right in.

Ingredients

Here’s what you’ll need to create this magic:

• 1 tbsp rice (approximately 15g)
• 1 tbsp cashew nuts (approximately 15g)
• 1 tbsp almonds (approximately 15g)
• 2.5 cups milk (600ml) – full-fat milk is highly recommended!
• 1/3 cup condensed milk (80ml)
• A pinch of saffron (optional)
• 1/4 cup pomegranate (approximately 30g)
• 1/4 cup finely chopped mango (approximately 40g)
• 1/4 cup finely chopped apple (approximately 40g)
• 1/4 cup chopped grapes (approximately 40g)
• Few sliced almonds for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in your Kheer:

• Milk: Seriously, use full-fat milk. It makes the Kheer so much richer and creamier. If you’re using a lower-fat milk, it might not thicken as nicely.
• Saffron: A tiny pinch of saffron adds a beautiful color and a subtle, floral aroma. It’s optional, but it really elevates the dish. Don’t skip it if you can!
• Cashews & Almonds: Using both cashews and almonds gives the Kheer a wonderful textural contrast. Cashews lend a smooth creaminess, while almonds provide a satisfying crunch.
• Rice: We’re using a small amount of rice here, so any short-grain rice will work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the rice a good wash and soak it in water for about 15 minutes. While that’s happening, soak the cashew nuts and almonds in hot water separately for the same amount of time. This helps them soften up and blend easily. Don’t forget to peel the almond skins after soaking!
2. Now, drain the rice, cashews, and almonds. Pop them into a blender with 1-2 tablespoons of milk and grind them into a super fine paste. You want it to be as smooth as possible.
3. In a heavy-bottomed pan (this is important to prevent sticking!), bring 2.5 cups of milk to a gentle boil. Once boiling, add the rice-nut paste and stir constantly. Seriously, don’t walk away!
4. Next, stir in the condensed milk and, if you’re using it, the saffron. Continue to simmer, stirring frequently, until the mixture starts to thicken slightly. Remember, it will thicken even more as it cools.
5. Remove the pan from the heat and let the Kheer cool completely. Once cooled, gently fold in the pomegranate, mango, apple, and sliced almonds.
6. Finally, chill the Kheer in the refrigerator for at least an hour before serving. If you’re adding bananas, do so just before serving to prevent them from getting mushy.

Expert Tips

• Stirring is Key: I can’t stress this enough – constant stirring prevents the Kheer from sticking and burning.
• Patience is a Virtue: Don’t rush the simmering process. Slow and steady wins the race when it comes to Kheer.
• Adjust Sweetness: Feel free to adjust the amount of condensed milk to your liking.

Variations

• Rose Kheer: Add a tablespoon of rose water along with the condensed milk for a fragrant, floral twist. My friend, Priya, loves this version!
• Chocolate Kheer: Stir in a couple of tablespoons of cocoa powder during the simmering process for a decadent chocolate Kheer.
• Elaichi (Cardamom) Kheer: Add 2-3 crushed green cardamom pods while simmering the milk for a classic, aromatic flavor.

Vegan Adaptation

Want to make this Kheer vegan? No problem!

• Substitute the dairy milk with almond milk, soy milk, or coconut milk.
• Replace the condensed milk with coconut condensed milk or a mixture of maple syrup and cashew cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your condensed milk is also gluten-free.

Spice Level Adjustment (Cardamom & Nutmeg)

For a warmer, spicier Kheer, add a pinch of nutmeg along with the cardamom. It adds a lovely depth of flavor, especially during the colder months.

Festival Adaptations (Diwali, Holi, Janmashtami)

Kheer is a must-have for Indian festivals! For Diwali, you can garnish it with edible silver leaf (varak). During Janmashtami, it’s traditionally offered to Lord Krishna. For Holi, the bright colors of the fruits make it a perfect fit!

Serving Suggestions

Serve chilled in beautiful bowls or glasses. Garnish with a few extra sliced almonds and a sprinkle of saffron for a touch of elegance. It’s delicious on its own, but you can also pair it with a side of fruit or a sprinkle of chopped nuts.

Storage Instructions

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

FAQs

What type of rice is best for Kheer?

Short-grain rice, like sona masoori or basmati, works best. It cooks up creamy and releases starch, which helps thicken the Kheer.

Can I make Kheer ahead of time?

Absolutely! Kheer actually tastes better after it’s been chilled for a few hours. You can make it a day in advance and store it in the refrigerator.

How do I prevent Kheer from sticking to the bottom of the pan?

Use a heavy-bottomed pan and stir constantly while simmering. This is the key to preventing sticking and burning.

What can I substitute for condensed milk in this recipe?

You can use sugar (start with 1/4 cup and adjust to taste) or a mixture of maple syrup and cashew cream.

Can I use different fruits in this Kheer recipe?

Definitely! Feel free to experiment with your favorite fruits. Strawberries, peaches, or even dried fruits like dates and figs would be delicious.