This cardamom kheer is a creamy, comforting rice pudding infused with warm spices and gentle sweetness. Made slowly on the stovetop, it transforms simple pantry ingredients into a rich dessert that feels festive yet soothing, perfect for family gatherings or quiet moments alike.
Why You’ll Love This Recipe
This recipe is deeply aromatic thanks to fragrant cardamom and saffron, with a luxuriously creamy texture from slow-simmered milk. It is naturally gluten-free, easy to prepare with basic ingredients, and can be served warm or chilled. Whether you enjoy it during celebrations or as an everyday dessert, it delivers nostalgia, warmth, and elegance in every spoonful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole milk – 1 liter
Basmati rice – 60 g (about 1/3 cup), rinsed well
Granulated sugar – 80 g (about 1/3 cup)
Green cardamom pods – 8 pods, lightly crushed
Saffron strands – 10 to 12 strands
Rose water – 1 teaspoon
Unsalted butter or ghee – 1 tablespoon
Shelled pistachios – 30 g, finely chopped
Almonds – 20 g, finely chopped
Directions
Add the milk to a heavy-bottomed saucepan and bring it to a gentle boil over medium heat, stirring occasionally to prevent sticking.
Once the milk begins to boil, add the rinsed basmati rice and crushed cardamom pods. Reduce the heat to low.
Simmer gently for 35 to 40 minutes, stirring frequently, until the rice is very soft and the milk has thickened to a creamy consistency.
Stir in the sugar and saffron strands, and continue to cook for another 5 minutes until the sugar dissolves completely.
Add the butter or ghee and rose water, stirring well to combine.
Remove from heat and let the kheer rest for 5 minutes.
Spoon into serving bowls and garnish with chopped pistachios and almonds before serving.
You can substitute part of the milk with evaporated milk for an even richer texture. For a lighter version, use low-fat milk while keeping the cooking time the same. You may also add a tablespoon of golden raisins or chopped dates during the final 10 minutes of cooking for natural sweetness and texture. A pinch of ground nutmeg can be added alongside the cardamom for extra warmth.
Storage/Reheating
Store leftover kheer in an airtight container in the refrigerator for up to 3 days. The kheer will thicken as it chills; add a splash of milk when reheating. Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring in between until warmed through.
FAQs
What is kheer made of?
Kheer is traditionally made with milk, rice, sugar, and aromatic spices such as cardamom, often garnished with nuts.
Can I serve kheer cold?
Yes, kheer can be served warm or chilled, depending on preference and season.
Why is my kheer too thick?
Kheer thickens as it cools. Simply stir in a little warm milk to adjust the consistency.
Can I use any type of rice?
Basmati rice is preferred for its fragrance, but any medium-grain rice can be used if needed.
Is cardamom essential in this recipe?
Cardamom provides the signature aroma and flavor, making it a key ingredient in classic kheer.
How do I prevent milk from burning?
Use a heavy-bottomed pan and stir frequently, especially as the milk reduces.
Can I make this recipe dairy-free?
You can use plant-based milk such as almond or coconut milk, though the flavor and texture will differ.
How sweet should kheer be?
The sweetness is adjustable. Taste and add more sugar if desired.
Can I make kheer ahead of time?
Yes, kheer is ideal for making ahead and tastes even better after resting.
What garnishes work best?
Chopped pistachios, almonds, and a few saffron strands are traditional and add texture and color.
Conclusion
Cardamom kheer is a timeless dessert that celebrates simplicity, patience, and comforting flavors. With its creamy texture and delicate spice, it brings warmth to any table and creates moments worth savoring. Whether shared during special occasions or enjoyed quietly at home, this recipe is a beautiful way to experience a classic rice pudding.
A classic Indian rice pudding made by slowly simmering basmati rice in milk with fragrant cardamom, saffron, and nuts for a creamy, comforting dessert.
Author:Sophia
Prep Time:5 minutes
Cook Time:45 minutes
Total Time:50 minutes
Yield:4 servings
Category:Dessert
Method:Stovetop
Cuisine:Indian
Diet:Vegetarian
Ingredients
1 liter whole milk
60 g basmati rice (about 1/3 cup), rinsed well
80 g granulated sugar (about 1/3 cup)
8 green cardamom pods, lightly crushed
10–12 saffron strands
1 teaspoon rose water
1 tablespoon unsalted butter or ghee
30 g shelled pistachios, finely chopped
20 g almonds, finely chopped
Instructions
Bring the milk to a gentle boil in a heavy-bottomed saucepan over medium heat, stirring occasionally.
Add the rinsed rice and crushed cardamom pods, then reduce heat to low.
Simmer gently for 35–40 minutes, stirring frequently, until the rice is very soft and the milk thickens.
Stir in the sugar and saffron strands and cook for another 5 minutes until fully dissolved.
Add the butter or ghee and rose water, stirring well to combine.
Remove from heat and let rest for 5 minutes.
Serve warm or chilled, garnished with chopped pistachios and almonds.
Notes
Stir frequently to prevent the milk from sticking or burning.
The kheer will thicken as it cools; add a splash of milk if needed.
Can be served warm or cold depending on preference.
