Print

Cardamom Kheer

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. Bring the milk to a gentle boil in a heavy-bottomed saucepan over medium heat, stirring occasionally.
  2. Add the rinsed rice and crushed cardamom pods, then reduce heat to low.
  3. Simmer gently for 35–40 minutes, stirring frequently, until the rice is very soft and the milk thickens.
  4. Stir in the sugar and saffron strands and cook for another 5 minutes until fully dissolved.
  5. Add the butter or ghee and rose water, stirring well to combine.
  6. Remove from heat and let rest for 5 minutes.
  7. 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.

Nutrition

Find it online: https://savorymomskitchen.com/cardamom-kheer/