Kheer
4 hr 8 min · 1 hr 2 min active · makes ~1.4 l · Medium · Indian
Kheer
Kheer is a slow-cooked Indian rice pudding: basmati simmers low in full-fat milk until the mixture thickens to a rich, creamy consistency. Saffron gives it a golden hue and faint honeyed depth, rose water adds a delicate floral note, and ground cardamom runs warmly through the whole. Served chilled and scattered with pistachios, flaked almonds, and dried rose petals, it is an elegant, fragrant dessert.
TOTAL TIME
4 hr 8 min
ACTIVE TIME
1 hr 2 min
QUANTITY
~1.4 l
DIFFICULTY
Medium
CUISINE
Indian
Who’s eating
A
Ingredients0/9
Tools0/9
Ingredients0/9 gathered · 4 servings
60g
6piece
1,200ml
1pinch
20g
80g
1tsp
20g
1tsp
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 60g | — | — | ||
| 2 | 6piece | — | — | ||
| 3 | 1,200ml | — | — | ||
| 4 | 1pinch | — | — | ||
| 5 | 20g | — | — | ||
| 6 | 80g | — | — | ||
| 7 | 1tsp | — | — | ||
| 8 | 20g | — | — | ||
| 9 | 1tsp | — | — |
Tools11 items
Serveware1 item
Procedure24 steps
1 of 24
Rinse basmati rice
Basmati rice · 60 g
⏱ 1 min
ResultRinsed basmati rice4 of 24
Crush the 6 green cardamom pods
crack pods to extract seeds, discard husks, then grind to fine powder
Green cardamom pods · 6 piece
⏱ 4 min
ResultCrushed cardamom seedsused in step 135 of 24
Heat the full-fat milk
just hot, not boiling
Full-fat milk · 30 ml
⏱ 1 min
ResultWarm milk6 of 24
Steep the saffron strands and the warm milk
Saffron strands · 1 pinchWarm milk · step 5
⏱ 10 min
ResultSaffron-steeped milkused in step 168 of 24
Add the full-fat milk to the saucepan
Full-fat milk · 1,170 ml
⏱ 1 min
ResultMilk9 of 24
Bring the milk to a boil
rolling boil — stir occasionally to prevent scorching
medium heat
⏱ 8 min
ResultBoiling milk10 of 24
Add the drained basmati rice from the bowl to the saucepan
⏱ 1 min
ResultRice in boiling milk11 of 24
Simmer the rice in boiling milk
Look for
until rice is very soft and mixture has thickened — stir frequently, 27 minutes
low heat
⏱ 27 min
ResultSimmered rice-milk mixture12 of 24
Add caster sugar
Caster sugar · 80 g
⏱ 1 min
ResultRice-milk mixture with sugar13 of 24
Add the crushed cardamom seeds to the saucepan
ground cardamom powder
⏱ 1 min
ResultCardamom-sweetened kheer base14 of 24
Stir the cardamom-sweetened kheer base
to dissolve the sugar
⏱ 1 min
ResultCardamom kheer base15 of 24
Simmer the cardamom kheer base
low heat
⏱ 5 min
ResultSimmered cardamom kheer base16 of 24
Add the saffron-steeped milk from the small bowl to the saucepan
stir in saffron-steeped milk
⏱ 1 min
ResultSaffron kheer17 of 24
Add the rose water to the saucepan
Rose water · 1 tsp
⏱ 1 min
ResultRose-infused kheer18 of 24
Simmer the rose-infused kheer
low heat
⏱ 1 min
ResultRose-infused kheer19 of 24
Transfer the rose-infused kheer from the heavy bottomed saucepan into the serving bowl
⏱ 2 min
ResultRose-infused kheer20 of 24
Cool the rose-infused kheer
to room temperature
⏱ 30 min
ResultCooled kheer21 of 24
Chill the cooled kheer
at least 2 hours
⏱ 2 hr
ResultChilled kheer22 of 24
Scatter the chopped pistachios over the chilled kheer
chopped pistachios and flaked almonds
⏱ 1 min
ResultKheer with nuts23 of 24
Add the flaked almonds
Flaked almonds · 20 g
⏱ 1 min
ResultKheer with nuts and almonds24 of 24
Garnish the kheer with nuts and almonds with the dried rose petals
finish with dried rose petals and serve
Dried rose petals · 1 tsp
⏱ 1 min
ResultKheerTotal Time4 hr 8 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 60 g | Rinse basmati rice⏱ 1 minResultRinsed basmati rice | |
| 2 | Rinsed basmati ricestep 1 | Soak the rinsed basmati rice⏱ 20 minResultSoaked basmati rice | |
| 3 | — | Drain the soaked basmati rice⏱ 1 minResultDrained basmati riceused in step 10 | |
| 4 | 6 piece | Crush the 6 green cardamom pods → crack pods to extract seeds, discard husks, then grind to fine powder⏱ 4 minResultCrushed cardamom seedsused in step 13 | |
| 5 | 30 ml | Heat the full-fat milk → just hot, not boiling⏱ 1 minResultWarm milk | |
| 6 | 1 pinch | Steep the saffron strands and the warm milk⏱ 10 minResultSaffron-steeped milkused in step 16 | |
| Warm milkstep 5 | |||
| 7 | 20 g | Chop the pistachios⏱ 2 minResultChopped pistachiosused in step 22 | |
| 8 | 1,170 ml | Add the full-fat milk to the saucepan⏱ 1 minResultMilk | |
| 9 | — | medium heat | Bring the milk to a boil → rolling boil — stir occasionally to prevent scorching⏱ 8 minResultBoiling milk |
| 10 | Drained basmati ricestep 3 | Add the drained basmati rice from the bowl to the saucepan⏱ 1 minResultRice in boiling milk | |
| 11 | — | low heat | Simmer the rice in boiling milkLook foruntil rice is very soft and mixture has thickened — stir frequently, 27 minutes⏱ 27 minResultSimmered rice-milk mixture |
| 12 | 80 g | Add caster sugar⏱ 1 minResultRice-milk mixture with sugar | |
| 13 | Crushed cardamom seedsstep 4 | Add the crushed cardamom seeds to the saucepan → ground cardamom powder⏱ 1 minResultCardamom-sweetened kheer base | |
| 14 | — | Stir the cardamom-sweetened kheer base → to dissolve the sugar⏱ 1 minResultCardamom kheer base | |
| 15 | — | low heat | Simmer the cardamom kheer base⏱ 5 minResultSimmered cardamom kheer base |
| 16 | Saffron-steeped milkstep 6 | Add the saffron-steeped milk from the small bowl to the saucepan → stir in saffron-steeped milk⏱ 1 minResultSaffron kheer | |
| 17 | 1 tsp | Add the rose water to the saucepan⏱ 1 minResultRose-infused kheer | |
| 18 | — | low heat | Simmer the rose-infused kheer⏱ 1 minResultRose-infused kheer |
| 19 | Rose-infused kheerstep 18 | Transfer the rose-infused kheer from the heavy bottomed saucepan into the serving bowl⏱ 2 minResultRose-infused kheer | |
| 20 | — | Cool the rose-infused kheer → to room temperature⏱ 30 minResultCooled kheer | |
| 21 | — | Chill the cooled kheer → at least 2 hours⏱ 2 hrResultChilled kheer | |
| 22 | Chopped pistachiosstep 7 | Scatter the chopped pistachios over the chilled kheer → chopped pistachios and flaked almonds⏱ 1 minResultKheer with nuts | |
| 23 | 20 g | Add the flaked almonds⏱ 1 minResultKheer with nuts and almonds | |
| 24 | 1 tsp | Garnish the kheer with nuts and almonds with the dried rose petals → finish with dried rose petals and serve⏱ 1 minResultKheer | |
| Total Time | 4 hr 8 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 341kcal | |
| 12g | |
| 15g | |
| 7g | |
| 42g | |
| 35g | |
| 1g | |
| 152mg |
Ingredients0/9
Tools0/9
indian · Recipe
Kheer
Kheer is a slow-cooked Indian rice pudding: basmati simmers low in full-fat milk until the mixture thickens to a rich, creamy consistency. Saffron gives it a golden hue and faint honeyed depth, rose water adds a delicate floral note, and ground cardamom runs warmly through the whole. Served chilled and scattered with pistachios, flaked almonds, and dried rose petals, it is an elegant, fragrant dessert.
Serves4
Total4 hr 8 min
LevelMedium
Ingredients
- Basmati rice60 g
- Green cardamom pods6 piece
- Full-fat milk1,200 ml
- Saffron strands1 pinch
- Pistachios20 g
- Caster sugar80 g
- Rose water1 tsp
- Flaked almonds20 g
- Dried rose petals1 tsp
Tools
SieveHeavy bottomed saucepanPestle and mortarSmall bowlChef's knifeRefrigeratorMicrowaveBowlServing bowlMortar pestleMicrowave oven
Method
1
Rinse basmati rice
1 minSieveBasmati rice · 60 g
2
Soak the rinsed basmati rice
20 minBowlRinsed basmati rice · step 1
3
Drain the soaked basmati rice
Result · Drained basmati rice · used in step 10
1 minSieve
4
Crush the 6 green cardamom pods → crack pods to extract seeds, discard husks, then grind to fine powder
Result · Crushed cardamom seeds · used in step 13
4 minMortar pestleGreen cardamom pods · 6 piece
5
Heat the full-fat milk → just hot, not boiling
1 minMicrowave ovenFull-fat milk · 30 ml
6
Steep the saffron strands and the warm milk
Result · Saffron-steeped milk · used in step 16
10 minSmall bowlSaffron strands · 1 pinch
7
Chop the pistachios
Result · Chopped pistachios · used in step 22
2 minChefs knifePistachios · 20 g
8
Add the full-fat milk to the saucepan
1 minHeavy bottomed saucepanFull-fat milk · 1,170 ml
9
Bring the milk to a boil → rolling boil — stir occasionally to prevent scorching
medium heat8 minHeavy bottomed saucepan
10
Add the drained basmati rice from the bowl to the saucepan
1 minHeavy bottomed saucepanDrained basmati rice · step 3
11
Simmer the rice in boiling milkLook foruntil rice is very soft and mixture has thickened — stir frequently, 27 minutes
low heat27 minHeavy bottomed saucepan
12
Add caster sugar
1 minHeavy bottomed saucepanCaster sugar · 80 g
13
Add the crushed cardamom seeds to the saucepan → ground cardamom powder
1 minHeavy bottomed saucepanCrushed cardamom seeds · step 4
14
Stir the cardamom-sweetened kheer base → to dissolve the sugar
1 minHeavy bottomed saucepan
15
Simmer the cardamom kheer base
low heat5 minHeavy bottomed saucepan
16
Add the saffron-steeped milk from the small bowl to the saucepan → stir in saffron-steeped milk
1 minHeavy bottomed saucepanSaffron-steeped milk · step 6
17
Add the rose water to the saucepan
1 minHeavy bottomed saucepanRose water · 1 tsp
18
Simmer the rose-infused kheer
low heat1 minHeavy bottomed saucepan
19
Transfer the rose-infused kheer from the heavy bottomed saucepan into the serving bowl
2 minServing bowlRose-infused kheer · step 18
20
Cool the rose-infused kheer → to room temperature
30 minServing bowl
21
Chill the cooled kheer → at least 2 hours
2 hrRefrigerator
22
Scatter the chopped pistachios over the chilled kheer → chopped pistachios and flaked almonds
1 minServing bowlChopped pistachios · step 7
23
Add the flaked almonds
1 minServing bowlFlaked almonds · 20 g
24
Garnish the kheer with nuts and almonds with the dried rose petals → finish with dried rose petals and serve
Result · Kheer
1 minServing bowlDried rose petals · 1 tsp
Printed 3 September 2026