Traditional Indian Kheer Made with Rice, Milk, and Nuts – Rich, Creamy & Festive!
Make this classic Indian rice kheer in 5 easy steps! A creamy, festive dessert made with milk, rice, and cardamom, perfect for celebrations or cozy nights.
🧾 Ingredients (Serves 3–4):
| Ingredient | Quantity |
|---|---|
| Full cream milk | 1 liter |
| Basmati rice (washed) | ¼ cup |
| Sugar | ¼ to ⅓ cup |
| Cardamom powder | ½ tsp |
| Chopped almonds | 1 tbsp |
| Chopped cashews | 1 tbsp |
| Raisins (optional) | 1 tbsp |
| Saffron strands (optional) | A pinch |
| Rose water or kewra (optional) | ½ tsp |
👩🍳 Step-by-Step Recipe (30–40 Minutes)
- Rinse rice and soak for 15 minutes. Drain and keep aside.
2. In a heavy pan, bring milk to boil. Add rice and simmer on low heat.
3. Stir continuously until rice is soft and milk thickens (20–25 mins).
4. Add sugar, cardamom, nuts, and saffron. Cook for 5–10 more minutes.
5. Once creamy and slightly thick, turn off heat. Garnish with more nuts. Serve warm or chilled.
🔥 Calories (Per Serving):
Approx. 220–250 kcal, depending on sugar and dry fruits used.
🧠 Tips for Perfect Kheer:
- Stir often to prevent burning at the bottom.
- Use full-fat milk for the creamiest texture.
- Add condensed milk for richness (optional).
- Let it chill for a few hours for better flavor.
🍮 15 Indian Sweets Similar to Kheer
| Sweet Name | Description |
|---|---|
| Phirni | Ground rice pudding, thicker than kheer, served chilled in clay pots. |
| Payasam | South Indian version of kheer, often with jaggery and coconut milk. |
| Rabri | Thickened sweet milk with layers, nuts, and cardamom. |
| Basundi | Gujarati-style sweetened, condensed milk dessert with saffron. |
| Seviyan Kheer | Made with vermicelli instead of rice, creamy and quick. |
| Sabudana Kheer | Tapioca pearls cooked in milk, usually made during fasts. |
| Lauki Kheer | Grated bottle gourd cooked in milk, flavored with cardamom. |
| Carrot Kheer (Gajar Payasam) | Made with grated carrots, milk, and nuts. |
| Moong Dal Kheer | Lentil-based, creamy kheer with split yellow moong dal. |
| Chana Dal Payasam | Made with Bengal gram, jaggery, and coconut milk. |
| Paneer Kheer | Crumbled paneer (cottage cheese) cooked in milk, flavored with cardamom. |
| Khoya Kheer | Rich kheer made with evaporated milk solids (mawa/khoya). |
| Sweet Dalia (Broken Wheat Kheer) | Healthy whole wheat grain cooked with milk and jaggery. |
| Badam Kheer | Almond-based creamy dessert, rich and nutty. |
| Makhana Kheer | Foxnuts roasted and simmered in milk, often made during Navratri. |
❓ 15 FAQs – Rice Kheer
- Can I make kheer without condensed milk?
Yes! This recipe uses regular milk and sugar. - What kind of rice is best?
Basmati is preferred for aroma and texture. - Can I make it vegan?
Yes, use almond or coconut milk and jaggery. - Is rice kheer and payasam the same?
Similar base, but payasam is South Indian and often uses jaggery and coconut milk. - How long does kheer last in the fridge?
2–3 days, chilled in an airtight container. - Can I add fruits to kheer?
Yes, mango or lychee pulp can be added after it’s cooled. - Is kheer served hot or cold?
Both! It’s delicious either way. - Can I make kheer in a pressure cooker?
Yes, cook rice with milk for 1–2 whistles, then add sugar and dry fruits. - Can I skip cardamom?
Yes, but it adds lovely aroma. - How to thicken kheer?
Simmer longer or add a tablespoon of condensed milk. - Can I use jaggery instead of sugar?
Yes, add jaggery after turning off the heat to avoid curdling. - What’s the difference between kheer and phirni?
Phirni uses ground rice and is always served chilled. - Can I make it sugar-free?
Use dates, stevia, or sugar-free alternatives. - What festivals is kheer made for?
Holi, Diwali, Eid, Raksha Bandhan, and birthdays! - Can I freeze kheer?
It’s not ideal. Texture changes after freezing.
