Kheer Recipe – Nepali Rice Pudding for Every Occasion
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Kheer, the beloved rice pudding of Nepal, brings comfort and celebration to every table—from festive gatherings to simple family dinners. With tender rice grains simmered in sweetened milk and perfumed with cardamom and saffron, this dessert strikes the perfect balance of creamy richness and delicate flavor. Follow this step‑by‑step guide to master the art of Nepali kheer and delight your loved ones on any occasion.
Key Sections at a Glance
Preparing the Rice & Milk Base
Why You’ll Love This Kheer
Comforting & Versatile: Enjoy warm or chilled—perfect year‑round.
Nutritious Treat: Rice and milk provide energy and calcium.
Simple Ingredients: Pantry staples transform into a decadent dessert.
Ingredients & Equipment
Ingredients
½ cup basmati rice, rinsed
4 cups whole milk
½ cup sugar (adjust to taste)
4–5 green cardamom pods, lightly crushed
A pinch of saffron strands (optional)
2 tbsp chopped almonds and pistachios
1 tsp rose water (optional)
Equipment
Heavy‑bottomed saucepan
Wooden spoon or spatula
Small bowl for saffron soaking
Serving bowls
Preparing the Rice & Milk Base
Soak Saffron: In a small bowl, steep saffron strands in 1 Tbsp warm milk; set aside.
Cook Rice: In a heavy‑bottomed saucepan, bring rice and 1 cup water to a boil. Reduce heat, cover, and simmer 5 minutes.
Add Milk: Pour in the milk and crushed cardamom, stirring frequently to prevent sticking. Simmer on low, stirring often, until rice is tender and kheer thickens (20–25 minutes).
Sweeten: Stir in sugar and soaked saffron milk. Cook 2–3 minutes more until integrated.
Flavor Variations & Garnish
Rose Kheer: Add 1 tsp rose water at the end for floral notes.
Fruit‑Infused: Stir in diced mango or berries just before serving.
Nutty Crunch: Garnish generously with toasted cashews, almonds, and pistachios.
Spice Twist: Sprinkle a tiny pinch of nutmeg or cinnamon for warmth.
Ready to indulge in creamy sweetness? Dive in now with this kheer recipe.
