Kheer is among the oldest Indian desserts, mentioned in early texts as a temple offering, and it remains the sweet most associated with puja and celebrations. It goes by many names – payasam in the south, payesh in Bengal, phirni when the rice is ground – and is cooked for birthdays, Eid, Navratri, Sharad Purnima and countless Sunday lunches.
The essential technique is patience. A small amount of rice is simmered in a large amount of whole milk for close to an hour, so the milk reduces, sweetens naturally and turns faintly cream-coloured while the rice softens and thickens it. Cardamom, saffron and nuts finish it. It can be served warm or chilled.
At a glance
| Region | Pan-Indian |
|---|---|
| Cuisine | Indian |
| Diet | Vegetarian |
| Course | Dessert |
| Prep time | 10 minutes |
| Cook time | 55 minutes |
| Total time | 65 minutes |
| Serves | 5 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | rice / milk / sugar / cardamom |
Ingredients
- 1/4 cup basmati or gobindobhog rice, rinsed and soaked 30 minutes
- 1 litre full-fat milk
- 1/3 cup sugar (about 70 g)
- 1/2 tsp green cardamom powder
- A pinch of saffron soaked in 1 tbsp warm milk
- 1 tsp ghee
- 2 tbsp sliced almonds
- 1 tbsp chopped pistachios
- 1 tbsp raisins
Method
- Drain the rice and toss it in the ghee in a heavy-bottomed pan on low heat for 1 minute.
- Pour in the milk and bring to a boil on medium heat, stirring so it does not catch.
- Lower the heat and simmer for 40-45 minutes, stirring every 3-4 minutes and scraping the milk solids from the sides back into the pan.
- When the rice is completely soft and the milk has reduced by about half to a creamy consistency, lightly crush some of the rice grains with the back of the ladle.
- Add the sugar and stir until it dissolves, then simmer for 5 more minutes.
- Stir in the cardamom, saffron milk, almonds, pistachios and raisins and turn off the heat.
- Serve warm, or cool and refrigerate for 3-4 hours. It will thicken considerably when cold.
Tips
- A heavy pan, or a non-stick one, is essential; thin pans scorch the milk and give the kheer a burnt taste.
- Add sugar only once the rice is fully cooked – it stops rice from softening further.
- For a quicker version, pressure cook the rice in 2 cups of the milk for 2 whistles, then simmer with the rest.
Serve with
Puri and a dry sabzi at a festive meal, or on its own chilled.