Kheer (Rice Pudding)

Payasam or Kheer or Payesh or Rice Pudding is an essential dish made during festivals and celebrations in India anytime of the year. A wholesome homemade dessert with endless variations of flavor - saffron, cardamom, raisins, almonds, pistachios, nutmeg, cinnamon, rosewater.. Even the forms of Kheer vary - it can be made with rice, vermicelli, tapioca, semolina..Different regions in India encounters different versions of Kheer....common is the LOVE associated with this sweet dish.

I have been a die-hard fan of Kheer since my childhood....I still remember my birthday celebrations...whatever may be the menu for the evening party...but we have to start our day with Kheer. Present days...whenever I am with my Mom..I am like everyday craving for Kheer and my Daddy always wanting my Mom to add a lot of Saffron and dry-fruits in the Kheer preparation :)
Even my Husband and my little Brother will eat Kheer only when it is full of dry fruits and saffron. I can eat Kheer of any type..anytime...

As I said earlier...different regions have different versions of Kheer...similarly the method of preparation also varies from region to region...and below is the recipe of my Mom's method of cooking Kheer...

  • 4 cups whole Milk
  • 2 tablespoons Basmati Rice, soaked in cold water for 30 minutes and drained
  • 1/4 cup Sugar
  • 2 tablespoons Almonds -  blanched, peeled and split
  • 2 tablespoon Cashews, finely chopped lengthwise
  • 1 tablespoon Pistachios, finely chopped lengthwise
  • 1/4 cup Raisins, soaked in 1/4 cup warm milk for half an hour
  • 1/2 tsp Cardamom powder/ 3-4 Cardamom Pods
  • A large pinch of Saffron threads, soaked in lukewarm milk for at least half an hour
  • 1 tablespoon Ghee (preferred more than butter)  
    • Boil milk in a saucepan, and remove from heat {My mom always boil milk just before start preparing Kheer}
    • Heat ghee in a heavy bottomed saucepan or non-stick pot, add rice and roast over low heat until the rice begins to change its color, approximately 5-7 minutes
    • Add the milk and sugar. Increase the heat to medium-high and let it come to a boil.  Give it an occasional stir to ensure the rice does not stick to the bottom. Also take care not to let the milk burn. Even a little burn spoils the milk.
    • Reduce the heat to medium and cook until the milk has reduced to half and the rice has become soft not mushy. Keep stirring often. This process of reducing milk with rice and sugar takes approximately 30-35 minutes with occasional stirring.
    • Add the rest of the ingredients except cardamom ; almonds, pistachios, cashews, raisins and saffron with milk. Give it a stir until combined and cook another 2-3 minutes. 
    • Add cardamom powder and remove from heat.
    • Serve hot or cold.

    Good chefs always taste their Recipe.....Go Ahead....And say Wow.



    1. Fabulous and droolworthy pudding...yumm..

    2. Wow, kheer cant resist after reading ur came out really well.

    3. pudding looks very inviting dear ...droolworthy dish ...yummy


    4. Thanks Deepti and Satya...

    5. Lovely dear....awesome colour...great going!!!!

    6. Wow!!!You have changed the look of your site!!!
      This rice pudding looks so tempting.... drool-worthy...

    7. Thanks Annie and Akshu...

    8. Delicious Kheer, tempting clicks. thanks again for linking it to EP Series..


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