¼ cup rice (preferably basmati rice), 1 tsp ghee, 2-3 cardamom pods, 1 liter milk, 4-5 tbsp sugar, 2 tbsp chopped nuts, ¼ tsp rose water (optional)


  1. Soak rice properly for 20 to 30 minutes.
  2. Heat a pan and add 1 tsp ghee to it then add the soaked & drained rice and cardamom. Toss it for 2 minutes until turns aromatic
  3. Add milk and keep stirring so that milk doesn’t stick to the bottom.
  4. Wait until milk boils, then cook it for around 25 minutes on low flame.
  5. After some time, milk will reduce, rice will be cooked properly and kheer would look thick.
  6. Add sugar and nuts in it. Cook the kheer for another 5 minutes. Don’t make kheer too thick as it will further thicken once its cool down.
  7. Turn off the heat and add rose water (optional). Garnish with some nuts and serve.

TIP: You can use saffron to give it a nice color & flavor. For that, take 7-8 strands of saffron and add 2 tsp warm milk. Leave it for 5-6 minutes and add this in the kheer.

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