Perfect Kheer - Indian Dessert
Recipe Summary
- This recipe guides you through making a rich and creamy Kheer, a traditional Indian rice pudding. It involves soaking and grinding basmati rice, boiling milk, and incorporating aromatic spices, nuts, and condensed milk for a delightful dessert.
All Ingredients - Main Ingredients
- Basmati rice 1 cup
- Whole milk 4 liters
- Almonds (for paste) 1/2 cup
- Almonds (for garnish) 1/4 cup
- Cashews 1/4 cup
- Khoya (shredded) 1/2 cup
- Cardamom powder 1 tsp
- Saffron 1/4 tsp
- Condensed milk 1 can (14 oz)
- Dry shredded coconut 1/2 cup
- Chironji 1/4 cup
- Sugar 1 cup
Tools You'll Need
- Pressure cooker
- Pot
- Blender
- Food processor
- Grater
- Bowl
Don't have an ingredient? Try these swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Soak Basmati Rice
Soak 1 cup of basmati rice in water for a few hours. After soaking, drain the water and let the rice dry for some time before grinding.
Step 2: Soak Almonds
Soak almonds in water for a few hours to make them easier to peel and cut. You will need 1/2 cup for paste and 1/4 cup for garnish.
Step 3: Boil Milk
Pour 4 liters of whole milk into an Instant Pot (or a heavy-bottomed pot) and bring it to a boil.
Step 4: Grind Rice
Once the rice is dry, grind it into a coarse powder using a blender or food processor.
Step 5: Add Ground Rice to Milk
Carefully add the ground rice to the boiled milk in the pot.
Step 6: Stir Continuously
Keep stirring the milk and rice mixture continuously to prevent sticking and ensure even cooking.
Step 7: Add Cardamom Powder
Add 1 teaspoon of cardamom powder to the Kheer and mix it in well.
Step 8: Add Saffron
Add 1/4 teaspoon of saffron strands to the Kheer and mix until the color starts to infuse.
Step 9: Shred Khoya
Shred 1/2 cup of khoya into small pieces using a grater.
Step 10: Add Shredded Khoya
Add the shredded khoya to the Kheer and continue stirring until it dissolves and blends in.
Step 11: Add Condensed Milk
Pour one 14 oz can of condensed milk into the pot and stir thoroughly to combine.
Step 12: Prepare Almond Paste
Peel the soaked almonds (1/2 cup) and grind them into a smooth paste with a little water if needed.
Step 13: Add Almond Paste
Add the almond paste to the Kheer and mix well.
Step 14: Add Coconut, Chironji, Almonds, and Cashews
Add 1/2 cup of dry shredded coconut, 1/4 cup of chironji, and the chopped almonds (1/4 cup) and cashews (1/4 cup) to the Kheer. Stir to distribute evenly.
Step 15: Add Sugar
Add 1 cup of sugar to the Kheer. Continue stirring until the sugar dissolves completely and the Kheer reaches your desired consistency.
Step 16: Cool and Serve
The Kheer is now ready. Let it cool down to room temperature, then transfer it to a serving bowl. Garnish with additional chopped almonds and chironji if desired. Refrigerate for a few hours before serving chilled.
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