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Kheer recipe

Kheer recipe

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This is a popular Pakistani rice pudding, flavoured with cardamon and rose water. Serve warm or cold.

63 people made this

IngredientsServes: 6

  • 75g (3 oz) uncooked white rice
  • 2 litres (3 1/4 pints) semi-skimmed milk
  • 300g (11 oz) caster sugar
  • 4 pods cardamom
  • 1 dessertspoon rose water
  • 1 tablespoon finely chopped almonds

MethodPrep:1hr ›Cook:1hr10min ›Ready in:2hr10min

  1. Place the rice in a small bowl and cover with water. Soak for one hour.
  2. Drain the rice and place it in a large, heavy saucepan with the milk over low heat.
  3. Cook, covered 50 minutes, stirring occasionally, until tender. Stir in sugar and cardamom and cook 20 minutes more.
  4. Remove from the heat and stir in the rose water. Serve topped with almonds.

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Reviews & ratingsAverage global rating:(49)

Reviews in English (51)


Something else.I love this recipe! I had Kheer for the first time yesterday at a nice Indian restaurant. I liked it so much that I immediately came home and started looking for a recipe. I used this recipe and it was just as delicious as what I had at the restaurant. I made it almost exactly like the recipe except for just a couple of minor changes. For example, I only had cardamom seeds in my pantry, so I crushed these and added approximately 1/2 of a teaspoon in place of the cardamom pods. This worked out very well and gives it a delicious flavour. The rose water is a very nice and subtle addition, but I'm sure the Kheer would still be delicious if you don't have any on hand. The one that I had at the restaurant didn't even have this much rice in it. It was almost soupy enough to drink, which I presume is the way it is supposed to be. Since I was somewhat rushed, I didn't take time to soak the rice, but just rinsed it a few times in cold water. That seemed to be sufficient and I don't think it made much of a difference. I cooked mine uncovered as I was afraid that it would boil over and I couldn't watch it the whole time. I just kept it on a low simmer and stirred it now and then. This is a very sweet pud and you can safely reduce the sugar just a tad if you prefer. I used flaked almonds which had been toasted lightly. This is good warm, but is even better after-15 Sep 2008


Something else.I've made this recipe twice in the last 3 days. Here's my strong suggestions: DO NOT soak the rice. The milk needs the starch from the rice in order to properly thicken. If there isn't enough starch, the pudding will be thin/runny. Use GROUND RICE! In your blender or food processor - - there will remain some coarsely ground grains - this is perfect! Substitute a scant 1/2 tsp ground cardamom for the pods. However, I strongly suggest increasing the rose water a bit because the ground cardamom will drown out the rose water. CUT WAY BACK ON THE SUGAR! No more than 200g unless you want very sweet pudding. I preferred the taste using only 150g sugar.-15 Sep 2008

Altered ingredient amounts.I reduced the amount of sugar to about half having read the other "tweaks" - I'm glad I did because the balance was just right for me. I also used "easy cook" rice by accident - I wouldn't recommend this as the grains don't break down at all, so the texture isn't quite right (although still very tasty!).-07 Feb 2010


Kheer, payasa, payasam or phirni is a pudding originating from India. It consists of rice cooked in milk to which sugar, dried fruits and coconut are added.

Rice can be replaced by bulgur, tapioca, millet, vermicelli or corn. The dried fruits can also be pistachios.

Cardamom and saffron perfume kheer. With the use of saffron pistils, it becomes more or less yellow. The word kheer derives from the Sanskrit word ksheera which means milk. The words payesh and payox come from Bengal.

What is the origin of kheer?

If the consumption of kheer is regular in India, it is also used as an offering during Hindu celebrations. It is also used to feed infants during the annaprashana ceremony which symbolizes a rite of passage.

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Kheer is mentioned in the Manasollasa as early as 1130, making it one of the most famous Indian desserts. Kheer is part of the Ayurvedic diet and is therefore considered to be restorative and good for health. For the Hindus, Shiva used to serve it to his devotees.

Kheer is also associated with the construction of the famous Konark Temple. It is said that in the early days of construction, the stones were drowned in the sea before they could be unloaded and transported to the construction site.

Each stone disappeared by falling into the water. So the architect’s son decided to illustrate the situation by dipping small balls of rice in milk, imitating stones falling into the water. The demonstration would have been said to help understand and solve the problem.

How to prepare kheer

The preparation of kheer begins with rinsing and soaking the basmati rice, the water should become clear. Once the rice is soaked, it can be drained.

Separately, ghee (clarified butter) is heated in a pan. The rice is then added and then the cardamom. The rice should be lightly cooked in the fat until it becomes translucent, similar to risotto.

Boiling milk and saffron pistils are then added and infused in water. The preparation must return to the boil. You then lower the heat and let cook very slowly until the milk thickens by reduction.

Consistency should be thick, knowing that it will continue to thicken as soon as it cools. Sugar, dried fruits such as almonds and cashew nuts and finally grated coconut are added.

The whole should cook for a few more minutes, the time needed to dissolve the sugar. The preparation is completed by the incorporation of rose water. Kheer can be eaten hot or cold, and more dried fruit is added at serving time.

What are the variants?

Kheer defines more a way of cooking cereals in milk than a recipe itself. Thus, various cereals or dried fruits can be used in its preparation depending on the production areas.

Kheer is reminiscent of French rice pudding usually flavored with nutmeg or blanc-manger.

The recipe also exists in Iran or China where the fruits are first soaked in honey.

It was once a festive dish of the Ming Dynasty. The rice was, however, steamed. Kheer would thus have traveled over time from India to Persia to Europe.

It is also found in Normandy as teurgoule, in Denmark as risalamande, in Portugal (and in Portuguese-speaking countries) as arroz doce, in Malaysia as bubur ketan hitam or in Turkey as sütlaç.

Rice kheer aka Indian rice pudding can be served in two ways either as a chilled kheer or as a hot kheer whatever you like the most.

  • Best Rice For Kheer: Generally kheer is made of basmati rice for its beautiful aroma, if you don’t have basmati rice in your pantry you can make it with gobindobhog rice or any type of plain rice.
  • Rice to milk ratio: For the best kheer recipe the approximate rice to milk ratio is 1:20, which is 50-gram rice for 1-liter full-fat milk.
  • Additional Flavours:For enhancing more flavour in kheer add a few drops of rose water, some strands of saffron, and a few chopped cashew, almonds, raisins.

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Kheer has so many forms. It’s probably one of the most versatile desserts there is. You can easily switch the rice for vermicelli, broken wheat, tapioca pearls (sabudana) and even lentils. In the south, it’s also called payasam and is made with coconut milk and jaggery which also makes kheer vegan.

I like my kheer lukewarm and it’s really a personal preference. Some people like kheer served warm and some prefer it chilled in the refrigerator for a few hours before eating.

Whatever you do, make sure to top it with lots of nuts. They add some crunch and so much texture and flavor.

And that lovely yellow you see? Pure saffron. Don’t let anybody fool you into adding food coloring to kheer or skipping the saffron.

If you are planning your Diwali menu like I am, make sure you add kheer to your list. Check out my 25 Amazing Diwali Recipes for some quick Diwali menu inspo!

Brown Rice Kheer Recipe. Vegan Rice Pudding

Brown Rice Kheer Recipe. Vegan Rice Pudding. Indian Kheer for Diwali festival. Brown Rice simmered in almond cashew milk with cardamom, roasted nuts and currants or raisins. Vegan Gluten-free Recipe. Jump to Recipe

Diwali is this weekend! And that means sweets, savories, chivda, lighting oil lamps, prayers for prosperity and happiness and meeting everyone to share wishes.

Kheer is one of the favorite desserts in the festive season. It is easy, delicious with a dash cardamom or saffron and simmered for a long time till the rice is soft and almost dissolving into the milk. One of my aunts makes amazing kheer with soft rice that has soaked up all the milk and flavor, which would be slow cooked, chilled and served. I know rice pudding can be a like or dislike dish depending on memories and flavors. But for me memories around kheer are about all the extended family getting together, celebrating festivals and enjoying thick and fresh Indian Rice Pudding.

More Indian Sweets to make this Diwali

While you are here, read about and catch the screening of Blood Lions.

Blood Lions is a documentary about the realities of the multi-million dollar predator breeding and canned lion hunting industries in South Africa. Captive bred lions are killed in canned hunts and slaughtered for the lion bone trade. Last year alone over 800 captive lions were shot in South Africa, mostly by wealthy hunters under conditions that are anything but sporting. Ian has been following this story since 1999, and he goes onto the breeding farms to witness the impacts that decades of intensive breeding is having on the captive lions and other predators.

So let’s have a look at the essential things which are required to make Kheer Recipe.

What type of Kheer Recipe is?

This dish is for how many people?

Required time for it.

In about 30 to 35 minutes

Ingredients required to make Kheer Recipe:-

  • Basmati rice (100 grams)
  • Desi Ghee (2 teaspoons) (750 grams)
  • Ground Cardamom (3 to 4 pieces)
  • Cashew (8 to 10)
  • Almonds (06 to 08)
  • Raisins (A tablespoon)
  • Sugar (100 grams)

Method of making Kheer Recipe:-

  • The easiest and most delicious way to make Kheer is that first, you wash the rice with clean water, and put the rice in the sieve so that all the water is removed.
  • Now place the pan on the gas and add 2 teaspoons of ghee. When the ghee gets slightly hot, add rice and fry it for 2 to 3 minutes.
  • Now take the other pan and pour the milk and half a cup of water, and let it boiled, when it comes to a boil, then add roasted rice.
  • Cook it on a medium flame for about 10 minutes, and keep stirring it because the kheer may get burnt at the bottom of the pan.
  • When the rice starts melting, then you understand that this is the time to add sugar, now add sugar, cardamom, almonds, raisins, and cashew nuts.
  • When the kheer starts to thicken, then turn off the gas.
  • Your Kheer Recipe is ready. Now serve it and enjoy the yummy taste.

We are hoping that you like the given recipe and once in a while you will try this recipe at your home or at a friend’s house. If you find any difficulties while preparing this recipe please share with us, we will happy to help you. Here below we have given some more snapshots of this recipe for you.

Image 4

Top Kheer Recipes | Buddha Purnima Recipes | What To Eat In Buddha Purnima

"Buddha Purnima" marks the birth anniversary of Gautam Buddha who is also known as the eight reincarnation of Lord Vishnu. All across India, Buddha Purnima is celebrated by visiting auspicious "Viharas" by the devotees and observing a full-length of Buddhist Sutra. It is also said that Buddha Jayanti marks the date of Buddha acquiring Nirvana and enlightenment.

For the Buddha Jayanti, devotees generally indulge in various kinds of rich creamy milk porridges. Hence, we are sharing our top kheer recipes to ensure that you can celebrate this auspicious day in all its fervour and the true spirit of peace. What are your favourite Buddha Purnima recipes?

Our top kheer recipes record a collection of all the milk porridges which you get all across the country. From the cuisine of North India, we have malai kheer, kesar pista phirni, rice kheer, apple rabdi, dry kheer and so on. From the rich South Indian cuisine, we have shared our favourite rava kheer, broken wheat payasam and vermicelli kheer recipes.

Be it a creamy delicacy of our very own South Indian cuisine or a popular North Indian dessert, our kheer recipes have one thing in common. They are super easy to make and serve you a toothsome bowl of nutrition in minutes.

So, take a quick look at our top kheer recipes and let us know in the comments below which milk porridge will you be making today.

Kheer is also known as payasa or payasam in India. This Indian dessert is made by boiling milk, sugar and a main ingredient like vermicelli, sago, semolina, lentils or fruits or vegetables like bottle gourd, apple, pumpkin, etc. This Indian pudding is flavoured with green cardamom and saffron. This Indian milk pudding is garnished with lots of dry fruits like cashewnuts, almonds, pistachios, raisins or dates.

Kheer is made for every occasion in India. Be it birthdays, anniversaries, job promotions, new birth in the family, marriages, house-warming ceremonies, purchase of new property or new vehicle, getting good results in exams, etc. You name the occasion and a sweet dish is a must. There are many types of kheer recipes that are made in India and all over the World. Let us see some of them in today’s post.

Let us see some of the delicious Indian kheer recipes:

Sabudana kheer – A delicious Indian pudding made with sago pearls. This kheer is made by simmering milk and adding sugar and sago pearls. Get the sabudana kheer recipe.

Vermicelli kheer – This kheer is made with vermicelli. Vermicelli is roasted and cooked with milk to which sugar is added. This easy kheer recipe is also known as semiya payasam or shevyachi kheer in Goa. Get the vermicelli kheer recipe .

Apple kheer – This apple kheer also known as seb ki kheer is made by cooking grated apple and sugar in milk. Dry fruits may be added to make this kheer nutritious and rich. Get the apple kheer recipe .

Chana dal and sago kheer in coconut milk – This kheer is also known as mangane and is a traditional Goan kheer. Chana dal or split Bengal gram and sago is cooked in coconut milk. cashewnuts are added to this kheer. Get the mangane recipe .

Bottle gourd kheer in coconut milk – This kheer is made with bottle gourd in coconut milk and is also known as kokundudhi kheer in Goa. This healthy kheer is vegan. Instead of sugar jaggery is used to provide sweetness. Get the bottle gourd kheer recipe.

Carrot kheer – Carrot kheer or carrot payasam is a delicious Indian milk pudding made with grated carrots and dry fruits. Grated carrots are cooked till soft and tender and then simmered in milk till milk thickens. Almonds can be added to this gajar ki kheer. Get the carrot kheer recipe .

Rice Kheer – Creamy and delicious authentic Indian rice pudding. Rice is cooked in milk and sugar. Cardamom powder is added for flavour and garnished with dry fruits. Get the rice kheer recipe .

Sweet potato kheer in coconut milk – This is a healthy and delicious kheer made by cooking sweet potato and sago pearls in coconut milk. Instead of sugar, jaggery is added to provide sweetness. This is also a vegan kheer recipe. Get the sweet potato kheer recipe.

Semolina Kheer – This is also known as rava kheer and is made by cooking roasted rava in milk. Sugar and green cardamom powder are added for sweetness and flavour respectively. Get the semolina kheer recipe .

Keto almond kheer – For all the keto fans, you also have a delicious kheer recipe for your taste buds. This low carb kheer is a must try recipe. Get the keto almond kheer recipe.

Oats kheer – Yes! You read it right. We have a delicious kheer with oats too. Get the oats kheer recipe.

You can also try some more unique kheer recipes like mango kheer , quinoa kheer with strawberries and wheat payasam recipe.

What is Rice Kheer?

Kheer is an Indian rice pudding where basmati rice is cooked in milk and sugar. It is flavored with cardamom, saffron and garnished with nuts. In Hindi, it is called chawal ki kheer. Every region has its own version of making it. Today’s kheer recipe is North Indian style.

There is another little similar dessert called phirni. The ingredients are same, but in phirni a coarse rice paste is cooked in milk vs rice grains.

Three methods of making rice kheer:

  • Traditional method: Here rice is cooked in milk. So every grain will absorb the milk and becomes rich and fluffy. It gives the best creamy texture to the kheer. So I personally prefer this method.
  • Instant version: Kheer made with condensed milk and cooked rice. It gets ready in less time. If I am short on time or have leftover cooked rice than I go for this method.
  • Instant pot kheer: made in the electric pressure cooker.

  • 1 cup grated,peeled bottle gourd
  • 1 teaspoon Chia Seeds
  • 1/4 teaspoon powdered green cardamom
  • 150 ml skimmed milk
  • 10 gm powdered jaggery

How to make Lauki Kheer

Step 1 Add milk to the pan

Mix the milk and grated bottle gourd in a deep non-stick pan.

Step 2 Cook bottle gourd and milk

Cook on medium flame for about 10 to 12 minutes or till the gourd is fully cooked, while stirring occasionally.

Step 3 Add jaggery

Add jaggery powder to this mixture, and cook on medium flame for about 2 minutes.

Step 4 Add chia seeds

Add cardamom powder and chia seeds and stir well.

Step 5 Serve cold and enjoy!

Keep the pan aside, until it cools off completely and then refrigerate it for at least 1 hour. Lauki Kheer is ready to be served.