Kheer is a sweet, creamy, and rich Indian rice pudding that you can make with only a few simple pantry items that you possibly already have. It’s a warming dessert that goes well with a real Indian lunch. This Kheer recipe has a light flavour from cardamom and saffron, and slivered almonds and raisins contribute to the flavour and texture. If you have them, fresh or dried rose petals are a nice touch because they provide colour and a floral flavour to the dish. If you don’t have rose petals, you can use chopped toasted almonds to decorate the pudding.version at home.
What is Kheer?
Kheer is a traditional Indian pudding made by cooking milk with a grain or starch, including rice, vermicelli (seviyan), tapioca (sabudana), or lotus seeds (makhana). Sugar or jaggery sweetens it, and fragrant spices like cardamom, saffron, and rose water give it flavour. When you add chopped nuts to it, it makes a very decadent treat.
In the south and east of India, rice kheer is often offered at festivals and other special events. payasam is the name for a dish like kheer in the south, and payesh is the name for it in the east. The Sanskrit word for milk, kshira (क्षीर), is where the name “kheer” comes from.
You can eat kheer during breakfast, lunch, or dinner. Usually, it is served cold, warm, or at room temperature. Add some milk to the kheer to make it less thick.
Put the kheer in just dishes and Top it with rose petals, chopped toasted almonds, or dried fruit that are fresh or dried.
Known as Payasam in South India and Payesh in Bengal, kheer goes beyond just a dessert—it’s an emotion passed down through generations.
1. Chawal ki Kheer (Rice Kheer)
The Classic That Started It All
Rice kheer is the first item that comes to mind when we think of kheer. It smells good, is milky, and doesn’t age. This is the one your mum made for janmashtami, the one that welcomed guests, and the one that was served on lazy afternoons during school breaks.
Ingredients:
- 1/2 cup basmati rice (soaked for 30 minutes)
- 1 litre full-fat milk
- 1/2 cup sugar (adjust to taste)
- 4-5 green cardamom pods (crushed)
- 10-12 cashews
- 10-12 almonds (sliced)
- A few strands of saffron (optional)
- 1 tsp ghee
Method:
Put ghee in a heavy-bottomed skillet and toast the nuts briefly. Take them out and set them aside. Add milk to the same pan and heat it up gently. After soaking the rice, drain it and Mix it with the milk.
Now the slow dance starts. Let the rice cook and release its starch by simmering it over low heat and stirring it every so often. This will thicken the milk. It takes time—about 35 to 40 minutes—but the smell will keep you interested.
Put in the sugar, cardamom, saffron (if you’re using it), and almonds that have been toasted. Let it all come together in an embrace that smells good and feels good. You can serve it warm or cold.
2. Makhana Kheer (Makhane Ki Kheer Recipe)
The Soft Whisper of Satvik Delights
This Healthful, moderate version of a Popular meal that is typically served during fasts is called makhana kheer. The milk goes inside the swollen lotus seeds, and they dissolve in your mouth like clouds.
Ingredients:
- 2 cups makhana (fox nuts)
- 1 litre milk
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- 1 tbsp ghee
- Handful of cashews and almonds
Method: In a hot pan with a little ghee, dry roast the makhanas until they are crisp. Let them cool, then grind half of them roughly to give them some texture. Put milk in a pan and heat it up until it boils. Then add the whole and ground makhanas. Let them boil and soak up the flavour. Put in nuts, cardamom, and sugar. In 25 to 30 minutes, you’ll have a thick, creamy, and soothing sattvic treat.
3. Sabudana Kheer Recipe
Pearls of Joy for Every Fasting Day
If you’ve ever fasted during Navratri, you probably broke your fast with a spoonful of sabudana kheer. Eating soft tapioca pearls in sweet milk is lovely, both in taste and intent.
Ingredients:
- 1/2 cup sabudana (sago pearls)
- 1 litre milk
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- 1 tbsp ghee
- Handful of chopped nuts
Method: Let the sabudana sit in water for two hours. Add milk in a hot pan and heat it up. Then add sabudana and let it simmer. To keep it from sticking, stir it often. Add sugar and cardamom when the pearls start to look clear. Stir till it gets as thick as you like it. Add ghee-roasted nuts on top.
4. Seviyan Kheer / Vermicelli Kheer Recipe
The Quick Comfort in Every Home
This is the dessert you make when you want something sweet at midnight or when guests show up out of the blue. It tastes great, is light, and is ready in about 15 minutes! Every year on Rakshabandhan, my mummy makes this dish. This is our family’s tradition.
Ingredients:
- 1 cup roasted vermicelli (seviyan)
- 1 litre milk
- 1/2 cup sugar
- 1/2 tsp cardamom
- Ghee, dry fruits
Method: If the vermicelli isn’t previously roasted, heat ghee in a pan and roast it. Add milk and bring to a boil. After simmering till soft, add sugar and cardamom. Put fried almonds, cashews, and raisins on top. You can eat it warm or cold, and it’s good either way.
5. Kaddu Ki Kheer (Pumpkin Kheer recipe)
Unexpected Sweetness, Autumn in a Bowl
Yes, pumpkin, but it’s sweet, velvety, and smells good. This kheer is earthy, has a little bit of spice, and is very rich.
Ingredients:
- 1 cup grated yellow pumpkin
- 1 litre milk
- 1/3 cup sugar
- Cardamom, saffron, nuts
Method: In a small amount of ghee, saute the grated pumpkin until it is soft. Add the milk and let it cook on low heat. Stir in the sugar, cardamom, and saffron every so often. Cook it until it gets thick and brown. It looks like sunshine in a bowl.
6. Semiya Kheer Recipe
The Southern Cousin of Seviyan
Semiya kheer, also known as payasam, is a popular dessert in South India.It usually has jaggery or coconut milk in it. 2. It’s lighter, smells better, and is a must-have in the South during festivals.
Ingredients:
- 1 cup semiya (vermicelli)
- 1/2 litre milk
- Half cup coconut milk (optional)
- 1/2 cup jaggery or sugar
- Cardamom, cashews, raisins
Method: Roast semiya in ghee. Add the milk and let it cook until it is soft. Add the jaggery and coconut milk and let it simmer for 5 to 10 minutes. Put fried nuts on top. It has the flavour of a fresh sea wind.
Tips on How to Make Kheer Perfect Every Time
- Use full-fat milk for a rich texture.
- Stir often to avoid burning or sticking at the bottom.
- Always cook on low heat for depth of flavor.
- Freshly ground cardamom enhances aroma.
- Let kheer rest after cooking—it thickens naturally.
Kheer Recipe in Hindi
अगर आप इस लेख को हिंदी में पढ़ना चाहते हैं या खीर रेसिपी हिंदी में जानना चाहते हैं, तो जल्द ही हमारी वेबसाइट पर इसका हिंदी संस्करण भी उपलब्ध होगा।
Final Thoughts
From the simplicity of Chawal ki kheer to the exotic charm of kheer kadam sweet, the world of kheer is diverse, delicious, and deeply rooted in Indian culture. Each version has its own special features. Try these recipes at home and discover your favorite!
For more authentic Indian dessert recipes, Stay tuned to Zaikawale.com, where flavor meets tradition.
Explore more from our kitchen! Here are some of our previously published blogs you’ll love – filled with easy steps and authentic flavors
https://medium.com/@zaikawalerecipes/zaikawale-cooking-made-fun-with-indian-and-global-flavours-6424918769c6
