Kheer Recipe: How to Make Creamy Indian Rice Pudding at Home
By Kaushik Brahmakshatriya
Published on 03 July 2026.
Kheer recipe
Kheer is one of the most loved desserts in Indian households, especially during festivals, weddings, and family celebrations. This slow-cooked rice pudding, made by simmering rice in sweetened milk until thick and creamy, carries a rich aroma of cardamom, saffron, and roasted nuts. Whether served warm on a winter evening or chilled during summer festivities, kheer remains a timeless comfort dessert passed down through generations.
Making kheer at home does not require any special skills, just patience and the right technique. The key lies in slow simmering, which allows the milk to reduce naturally and develop that signature creamy texture without any artificial thickeners.
Ingredients Required
| Ingredient | Quantity |
| Full-fat milk | 1 litre |
| Basmati rice (soaked) | 1/4 cup |
| Sugar | 1/2 cup (adjust to taste) |
| Green cardamom powder | 1/2 tsp |
| Saffron strands | A few, soaked in warm milk |
| Cashews and almonds (chopped) | 2 tbsp |
| Raisins | 1 tbsp |
| Ghee | 1 tsp |
Step-by-Step Preparation
1. Wash and soak the rice for 20-30 minutes, then drain the water.
2.Heat ghee in a heavy-bottomed pan and lightly roast the soaked rice for 2 minutes.
3.Add milk and bring it to a gentle boil, then reduce the flame to low.
4.Stir occasionally to prevent the milk from sticking to the bottom of the pan.
5.Once the rice is fully cooked and the milk has thickened (approximately 30-35 minutes), add sugar and mix well.
6.Add cardamom powder and saffron-soaked milk, and simmer for another 5 minutes.7Garnish with roasted cashews, almonds, and raisins before serving.
Popular Kheer Variations Across India
| Variation | Region/State | Special Ingredient |
| Phirni | Punjab/Delhi | Ground rice instead of whole grains |
| Payasam | South India | Jaggery and coconut milk |
| Basundi Kheer | Gujarat/Maharashtra | Condensed reduced milk base |
| Seviyan Kheer | North India | Vermicelli instead of rice |
Nutritional Information (Per Serving, Approx.)
| Nutrient | Amount |
| Calories | 220 kcal |
| Protein | 6 g |
| Carbohydrates | 32 g |
| Fat | 7 g |
| Calcium | 180 mg |
Frequently Asked Questions (FAQ)
Q1. How long does kheer stay fresh?
Kheer stays fresh for up to 2 days when refrigerated in an airtight container.
Q2. Can I make kheer without rice?
Yes, vermicelli, sabudana, or broken wheat can be used as substitutes for a different texture and flavour.
Q3. Why does my kheer turn watery?
Watery kheer usually results from insufficient simmering time. Slow-cooking helps the milk reduce properly and thicken naturally.
Q4. Is kheer served hot or cold?
Kheer can be enjoyed both ways. It is commonly served warm in winters and chilled during summer festivals.
Q5. Can I use condensed milk instead of sugar?
Yes, condensed milk can replace both sugar and part of the regular milk for a richer, faster-cooking version.
