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Creamy Bliss: Kheer Recipe

Experience a taste of tradition with this rich and creamy Kheer recipe. Made with fragrant rice, milk and infused with aromatic spices, Kheer is a delightful dessert that brings comfort and indulgence in every spoonful.


  • 1/2 cup basmati rice
  • 1 liter full-fat milk
  • 1/2 cup sugar (adjust to taste)
  • 1/4 cup mixed nuts (almonds, cashews, pistachios), chopped
  • 1/4 teaspoon cardamom powder
  • A pinch of saffron strands (optional)
  • Rose water or kewra water (optional)
  • Chopped dried fruits (dates, raisins) for garnish
  • Silvered almonds and pistachios for garnish


  1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 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. Reduce the heat to low and let the rice cook in the milk, stirring occasionally to prevent sticking.
  5. Once the rice is soft and the milk has thickened (about 30-40 minutes), add sugar, chopped mixed nuts, cardamom powder, and saffron strands. Stir well to combine.
  6. Continue to cook the Kheer on low heat until it reaches a creamy consistency. Add a few drops of rose water or kewra water for a fragrant touch (optional).
  7. Turn off the heat and let the Kheer cool slightly.
  8. Transfer the Kheer to serving bowls and garnish with chopped dried fruits, silvered almonds and pistachios.

Serve and Enjoy: Madhusudan's Kheer is best served chilled or at room temperature. The creamy texture, combined with the sweetness of sugar and the richness of nuts, makes it a perfect dessert for special occasions or as a comforting treat after a meal.