Creamy Cardamom Kheer with Ghee-Toasted Nuts

Why You’ll Love This Recipe

• Classic, comforting Indian pudding made with pantry staples.
• Silky, creamy texture with fragrant cardamom and optional saffron.
• Ghee-toasted cashews and plump raisins add rich, crunchy-chewy contrast.
• Great warm or chilled, and easy to make ahead for gatherings.

Grocery List

• Produce: None
• Dairy: Whole milk, ghee (clarified butter)
• Pantry: Basmati rice, granulated sugar, green cardamom pods, cashews, golden raisins, saffron (optional), rose water or kewra water (optional), fine salt

Full Ingredients

Kheer Base

• 1/2 cup (90 g) basmati rice
• 6 cups (1.44 L) whole milk
• 1/2 cup (100 g) granulated sugar
• Pinch (about 1/16 tsp) fine salt

Flavorings

• 6 green cardamom pods, lightly crushed (or 1/2 tsp ground cardamom)
• Pinch of saffron threads, soaked in 2 tbsp warm milk for 10 minutes (optional)
• 1/2 tsp rose water or kewra water (optional, to finish)

Ghee-Toasted Garnish

• 2 tbsp (28 g) ghee
• 1/3 cup (50 g) broken cashews
• 1/4 cup (40 g) golden raisins

Equipment

• 4-quart heavy-bottomed pot
• Small skillet
• Fine mesh strainer
• Wooden spoon or silicone spatula

Step-by-Step Instructions

Step 1: Rinse and soak the rice

Place the basmati rice in a fine mesh strainer and rinse under cool water, swishing with your fingers, until the water runs mostly clear (about 1–2 minutes). Transfer to a bowl and soak in cold water for 20 minutes. Meanwhile, if using saffron, soak the threads in 2 tablespoons warm milk for 10 minutes. Lightly crush the cardamom pods.

Step 2: Warm the milk with cardamom

Add 6 cups (1.44 L) whole milk to a heavy-bottomed 4-quart pot. Set over medium heat and bring to a gentle simmer at 190–200°F (88–93°C), 6–8 minutes. Add the crushed cardamom pods (or ground cardamom). Reduce heat to low to maintain a slow, steady simmer.

Step 3: Add rice and simmer until tender

Drain the soaked rice and add it to the simmering milk. Cook on low heat, stirring every 2–3 minutes and scraping the bottom and sides to prevent sticking. Maintain a gentle simmer around 190–200°F (88–93°C). Cook 25–30 minutes, until the rice is soft and the milk has reduced and thickened slightly.

Step 4: Sweeten and thicken

Stir in the sugar and a pinch of salt. Continue to simmer on low, stirring often, 8–10 minutes more, until the kheer looks creamy and coats the back of a spoon (you can draw a clean line with your finger). If using saffron, add the soaked saffron milk now and stir. The volume should reduce to about 4 1/2–5 cups.

Step 5: Toast cashews and raisins in ghee

In a small skillet, heat 2 tablespoons ghee over medium heat (pan surface about 350°F / 175°C) until shimmering, 1–2 minutes. Add the broken cashews and stir until golden, 2–3 minutes. Add the raisins and cook 30–45 seconds until they puff and turn plump. Immediately transfer nuts and raisins to a plate to stop cooking; reserve the flavored ghee in the pan.

Step 6: Finish and balance the flavors

Stir half of the toasted cashews and raisins into the kheer along with 1 teaspoon of the reserved ghee. Add rose water or kewra water if using. Taste and adjust sweetness. If too thick, whisk in 2–4 tablespoons hot milk; if too thin, simmer 3–5 minutes more.

Step 7: Rest and serve

Let the kheer rest 5 minutes off the heat. Serve warm, or cool and chill at least 2–3 hours for a thicker, pudding-like texture. Garnish bowls with the remaining nuts and raisins and, if desired, a few extra saffron strands.

Pro Tips

• Use a heavy-bottomed pot and stir frequently; dairy and rice love to stick as the mixture thickens.
• Add sugar only after the rice is tender. Early sugar can toughen the grains and slow cooking.
• Soaking the rice shortens cooking time and helps achieve a softer, creamier texture.
• For ultra-silky kheer, mash 1–2 tablespoons of the cooked rice with a spoon and stir it back in.
• Remember it thickens as it cools; aim for a pourable custard on the stove for a perfect chilled set.

Variations

• Jaggery Payasam: Replace sugar with 120 g grated jaggery. Dissolve jaggery in 2 tbsp hot water, strain, and stir into the kheer after it cools to about 150°F (65°C) to prevent curdling.
• Vegan Coconut Kheer: Use 5 cups unsweetened almond milk plus 1 cup canned full-fat coconut milk; toast nuts in 2 tbsp coconut oil. Add coconut milk in the last 5 minutes for best texture.
• Condensed Milk Style: Reduce sugar to 2 tbsp and add 3/4 cup (210 g) sweetened condensed milk during Step 4; cook 3–5 minutes more.

Storage & Make-Ahead

Cool kheer quickly, then refrigerate in an airtight container up to 4 days. It will thicken in the fridge; stir in a splash of hot milk when serving if you prefer a looser texture. Reheat gently over low heat to about 140°F (60°C), stirring often—do not boil. For longer storage, freeze up to 1 month; thaw overnight in the refrigerator and rewarm with milk. Note that freezing can slightly change the texture.

Nutrition (per serving)

Approximate: 370–380 calories; 14–17 g fat; 9–10 g protein; 50–54 g carbohydrates; 30–34 g sugars; 80–100 mg sodium; 1 g fiber.