Kheer: Simple Indian Sweet That Everyone Loves

Kheer is the classic Indian rice pudding that shows up at festivals, birthdays, and everyday meals. It’s basically cooked rice, milk, sugar, and a handful of spices, but the magic lies in how you balance those basics. Want a tasty bowl without endless simmering? Follow these quick steps and you’ll have a creamy, fragrant dessert ready in under an hour.

Basic Kheer Recipe – No‑Fuss Method

Start with 1/4 cup short‑grain rice (like sona masoori). Rinse it twice and soak for 20 minutes – this cuts down the cooking time. In a heavy‑bottomed pot, bring 2 cups of whole milk to a gentle boil, then add the drained rice. Lower the heat and stir every few minutes; you’ll hear a soft bubbling sound as the rice absorbs the milk.

After 15‑20 minutes, the mixture should look thick and the rice should be tender. Sweeten with 3‑4 tablespoons of sugar, then toss in a pinch of cardamom powder and a few strands of saffron for color. Let it simmer for another 5 minutes, then turn off the heat.

Optional add‑ins: a handful of toasted nuts (almonds, pistachios) or raisins. Serve warm or chill it in the fridge – kheer actually gets silkier when it’s cold.

Healthier Twists Without Losing Flavor

If you’re watching sugar or want a lighter version, swap half the whole milk for low‑fat milk or even almond milk. Use a natural sweetener like jaggery or a touch of honey; add it after you remove the pot from heat so the flavor stays fresh.

For extra protein, stir in a scoop of plain Greek yogurt or a spoonful of paneer cubes once the kheer cools slightly. This gives a creamy texture and makes the dessert more filling.

Feeling adventurous? Try quinoa kheer or oats kheer. Cook the grain just like rice, then follow the same milk‑and‑spice steps. You’ll get a nuttier bite and more fiber, perfect for a post‑workout treat.

Remember, the key to great kheer is patience. Keep the heat low, stir regularly, and watch the pot so the milk doesn’t scorch. A thin layer of milk on the bottom is a sign you need to turn down the flame.

Store leftover kheer in an airtight container for up to three days. It reheats nicely on the stove with a splash of milk, or you can enjoy it straight from the fridge for a cool snack.

So whether you’re making kheer for a festive celebration or just craving something sweet, this guide gives you all the basics, healthier tweaks, and flavor ideas you need. Grab a spoon and enjoy the simple joy of Indian sweet tradition.