Pistachio and Rose Kheer is a rich, fragrant Indian-inspired rice pudding that I make using homemade pistachio milk, sweet rose water, and delicate spices. It’s a comforting, creamy dessert that feels elegant and festive, perfect for special occasions or cozy nights in. Each bite delivers warmth, nuttiness, and floral notes—making it one of my favorite indulgences.

Why You’ll Love This Recipe

I love how luxurious this kheer feels with such minimal effort. The pistachio milk brings an unmatched depth of nutty sweetness, while the rose water adds just the right amount of floral elegance. It’s a dish that’s both nostalgic and elevated. Whether I serve it warm in the winter or chilled during festive gatherings, it never fails to impress. Plus, it’s naturally gluten-free and easily made vegan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted pistachios

• Milk of choice (dairy or plant-based)

• Basmati rice

• Vanilla bean paste or extract

• Ground cardamom

• Pinch of salt

• Pistachio cream (optional, but highly recommended)

• Rose water

• Rose syrup (for garnish)

• Roughly chopped pistachios (for garnish)

• Dried rose petals (for garnish)

Directions

1. I begin by soaking pistachios in cold water for at least 6 hours or overnight. After draining, I peel the skins for a greener milk (though this step is optional).

2. Then I blend the pistachios with a portion of the milk until smooth, and strain it through a cheesecloth to extract vibrant pistachio milk.

3. I wash the basmati rice and add it to a large saucepan with the pistachio milk and the rest of the regular milk.

4. Into the saucepan, I stir in vanilla, cardamom, salt, and pistachio cream (if using).

5. I cook the mixture over a very low heat, letting it gently simmer for around 45 minutes, stirring every few minutes to prevent sticking or curdling.

6. Once the rice is tender and the kheer is thick and creamy, I mix in the rose water.

7. I serve the kheer immediately for a warm, comforting dessert, or chill it for a cooler treat. Just before serving, I top each bowl with rose syrup, chopped pistachios, and dried rose petals.

Servings and timing

This recipe serves 8 people.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

• Vegan version: I swap dairy milk for soy or almond milk and use pistachio butter with coconut cream instead of pistachio cream.

• Sweetness control: I adjust the sweetness by adding condensed milk, sugar, or sweetened pistachio cream depending on what I have.

• Flavor twist: Sometimes I add saffron strands soaked in warm milk for added richness and color.

• Texture variation: I like to make it thicker by simmering longer, or thinner with a splash of extra milk.

Storage/Reheating

I store leftover kheer in an airtight container in the fridge for up to 4 days. It thickens over time, so when I reheat it, I loosen it with a bit of milk on the stovetop or in the microwave. It tastes just as delicious chilled if I’m in the mood for a cool dessert.

FAQs

Can I make this Pistachio Kheer vegan?

Yes, I can easily make it vegan by using plant-based milk (like soy or almond). I skip the pistachio cream and instead stir in pistachio butter and coconut cream at the end, plus a sweetener like sugar or condensed coconut milk.

What can I use instead of pistachio cream?

If I don’t have pistachio cream, I mix in pistachio butter with sweetened condensed milk. No pistachio butter? No problem—I just rely on the pistachio milk for flavor and adjust sweetness with sugar or a few drops of pistachio extract if available.

How long does kheer last in the fridge?

Kheer keeps well in the fridge for 3–4 days. I store it in an airtight container and reheat with extra milk to bring it back to its creamy consistency.

Can I serve this cold?

Yes, I love it both ways. Warm kheer is cozy and comforting, while cold kheer is refreshing and makes a great make-ahead dessert for celebrations.

How do I prevent the pistachio milk from splitting?

I always cook kheer on a very gentle simmer. If the milk starts to split, I immediately lower the heat and add a bit of cold milk to stabilize it, then whisk it thoroughly to bring it back together.

Conclusion

Pistachio and Rose Kheer is one of those desserts that feels special every time I make it. The combination of creamy rice, nutty pistachios, and fragrant rose is hard to beat. It’s the kind of dish that brings warmth, comfort, and just the right touch of indulgence. Whether it’s for Diwali, a dinner party, or simply a cozy night in, this kheer always hits the spot.

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