Kashmiri Kheer (कश्मीरी खीर)

Kashmiri Kheer is a traditional rice pudding from the beautiful region of Kashmir. It is a creamy and aromatic dessert that is often flavored with saffron and cardamom, making it a delightful treat for special occasions.

Kashmiri Kheer (कश्मीरी खीर)

Ingredients

  • 1 liter whole milk
  • 1/2 cup basmati rice
  • 1/2 cup sugar
  • 1/4 teaspoon saffron strands
  • 4-5 green cardamom pods, crushed
  • 2 tablespoons chopped mixed nuts (almonds, cashews, pistachios)

Instructions

  1. Rinse the basmati rice under cold water and soak for 30 minutes.
  2. In a heavy-bottomed pan, bring the milk to a boil over medium heat.
  3. Drain the soaked rice and add it to the boiling milk. Stir well.
  4. Lower the heat and let the rice cook in the milk, stirring occasionally, until the mixture thickens.
  5. Add the sugar, saffron, and crushed cardamom pods. Cook for another 10-15 minutes until the kheer reaches a creamy consistency.
  6. Remove from heat and let it cool slightly. Stir in the chopped nuts.
  7. Chill the Kashmiri Kheer in the refrigerator for a few hours before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
30g
Protein
5g
Fat
7g

Supplies

Heavy-bottomed pan Stirring spoon

Tools

Refrigerator

Serving suggestions

Serve the Kashmiri Kheer chilled, garnished with additional chopped nuts and a sprinkle of saffron strands.

Tips & tricks

For a richer flavor, you can also add a tablespoon of rose water to the kheer before chilling.

Cost

$5