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Kheer
This kheer is rich and creamy, with a light cardamom flavour.
Course
Dessert
Cuisine
Indian
Keyword
cardamom dessert, Indian Kheer recipe, Kheer
Cook Time
30
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Calories
332
kcal
Author
Nicole Shroff
Ingredients
butter
to grease inside medium saucepan
½
cup
basmati rice
washed and drained
5
cups
whole milk
2
cardamom pods
crushed
a
pinch
nutmeg
optional
5
tablespoons
sugar
Metric
-
US Customary
Instructions
Grease the inside of a medium saucepan with butter.
Pour in the milk, add the cardamom pods and bring it to a boil.
As the milk begins to boil, add the rice and stir. Cook the rice uncovered on a low/medium heat, stirring occasionally to prevent sticking.
Once rice is tender (after approximately 10 minutes), remove the cardamom pods and blend using a hand blender.
Stir in the sugar and add the nutmeg.
Continue stirring till you have a creamy but runny texture. Garnish with crushed nuts and serve warm or chilled.
Notes
Butter the pan to prevent sticking.
The kheer will continue to thicken after cooking/during refrigeration so allow for some liquid to remain at the end of cooking.
Serve warm or chilled, garnished with crushed nuts
Keep in in the fridge in an airtight container for up to 3 days.
Nutrition
Calories:
332
kcal
|
Carbohydrates:
49
g
|
Protein:
11
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
31
mg
|
Sodium:
133
mg
|
Potassium:
440
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
495
IU
|
Vitamin C:
0.2
mg
|
Calcium:
355
mg
|
Iron:
0.4
mg