Slow-cooked rice simmered in whole milk until the grains dissolve into a thick, luscious pudding perfumed with cardamom, saffron, and rose water. This ancient Indian dessert, garnished with pistachios and almonds, is pure comfort in a bowl.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Bring the milk to a boil in a heavy-bottomed pot over medium heat, stirring frequently to prevent it from scorching on the bottom. Reduce the heat to low once it comes to a rolling boil.
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2
Add the soaked and drained basmati rice to the simmering milk. Cook on low heat for thirty-five to forty minutes, stirring every five minutes to prevent the rice from sticking to the bottom.
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3
As the milk reduces and thickens, the rice grains will begin to break down and dissolve. Scrape the thickened milk solids from the sides of the pot and stir them back in for extra richness.
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4
When the mixture has reduced to about half its original volume and coats a spoon thickly, add the sugar, saffron strands, and cardamom powder. Stir until the sugar is completely dissolved.
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5
Add the raisins and half of the sliced almonds and pistachios. Cook for five more minutes, then remove from heat. Stir in the rose water and let the kheer cool slightly before serving.
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6
Serve warm or chilled in individual bowls, garnished with the remaining sliced almonds and pistachios. A light dusting of cardamom powder on top adds a final aromatic touch to this royal dessert.
Did You Know?
Kheer is mentioned in the ancient Indian epic Ramayana and is believed to be the oldest known dessert in the world. In the legend, kheer was served at the royal fire ceremony that granted King Dasharatha his four sons. Temple kitchens in Puri prepare over five thousand liters of kheer daily as a sacred offering.
Chef's Notes
Equipment Tips
- heavy-bottomed pot
- wooden spoon
- ladle
The Story Behind Kheer
Kheer is arguably the world's oldest dessert, with references dating back to the Vedic period of ancient India over three thousand years ago. The Sanskrit term kshirika, meaning milk-based dish, evolved into the modern word kheer. This sacred pudding holds immense cultural significance, being offered to deities in temples across India and served at every major life celebration from birth to marriage. The slow reduction of milk, a technique central to Indian dairy cuisine, concentrates flavors and creates the characteristic creamy texture. Regional variations exist across the subcontinent, including Bengali payesh with date palm jaggery and South Indian payasam made with vermicelli.
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