Creamy, fragrant, and gently sweet β slow-simmered milk with rice, cardamom, and saffron for a cozy spoonful of comfort π€π₯.
Hook: One pot, 35 minutes, luxurious texture without cream β‘
Ingredients
πΎ Short-grain rice (rinsed): 70 g (β cup / 2.5 oz)
π₯ Whole milk: 1 L (4 cups / 34 fl oz)
π¬ Sugar: 60β80 g (3β4 tbsp / 2.1β2.8 oz), to taste
πΏ Ground cardamom: Β½ tsp (1.5 g)
π Saffron threads (optional): a pinch, soaked in 1 tbsp (15 ml) warm milk
π§ Tiny pinch of salt
π₯ Chopped pistachios/almonds, for topping: 2β3 tbsp (20β30 g / 0.7β1 oz)
πΉ Rose water (optional): Β½ tsp (2.5 ml)
Preparation
1οΈβ£ In a heavy wide pot, combine milk and rinsed rice. Bring to a gentle simmer.
2οΈβ£ Cook over low heat, stirring often and scraping the sides, 25β30 min until the rice is soft and the milk reduced and creamy.
3οΈβ£ Stir in sugar, cardamom, saffron milk (if using), and salt; simmer 3β4 min more.
4οΈβ£ Off heat, add rose water (optional). Rest 5 min; the kheer thickens as it cools.
5οΈβ£ Serve warm or chilled, topped with pistachios/almonds.
Total Time
π Prep: 5 min
π₯ Cook: 30 min
β³ Total: 35 min
Nutritional Value
π Energy: β260 kcal
πͺ Protein: β8 g
π§ Fat: β9 g
π Carbohydrates: β38 g
π§ Sodium: β110 mg
Advice
Use a wide, heavy pot and stir frequently β more surface area reduces faster and prevents scorching for an ultra-creamy finish.
Why it works: Slow simmering releases rice starch into milk, naturally thickening without cream; a pinch of salt sharpens sweetness while saffron + cardamom add floral depth.
Twist: Swap β of the milk for coconut milk and add mango cubes for a tropical kheer, or stir in 2 tbsp raisins during the last 5 minutes for classic richness.
Status
Silky, perfumed, and soul-warming β Kheer π is the dessert hug your table deserves. #grannyzen #kheer #indiandesserts #ricepudding
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5.0 / 50 votes
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