🍮 Kheer
खिर
Creamy Nepali rice pudding slow-cooked with full-cream milk, cardamom, and saffron. The essential festival and ceremony sweet — served at weddings, Naya Barsha, Dashain, and pasni.
🧂 Ingredients(serves 6)
- ·1.5 litres Full-cream milk
- ·½ cup Short-grain rice (or basmati)
- ·½ cup, or to taste Sugar
- ·6 Green cardamom pods, bruised
- ·a pinch Saffron strands
- ·1 tsp Ghee
- ·2 tbsp Cashews, roughly chopped
- ·2 tbsp Raisins
- ·1 tsp Rose water (optional)
🛒 Where to buy
Nepali-specific ingredients and where to find them:
🌾Short-grain rice (or basmati)
🌶️Green cardamom pods, bruised
💡 Tips
- •Stirring frequently is the key — it prevents the milk from catching on the base and creates a naturally creamy texture.
- •Kheer is traditionally served warm at ceremonies and chilled as a dessert. Both are delicious.
- •For Naya Barsha and ceremony kheer, Nepali families often add a little more ghee and extra cardamom for a richer flavour.
- •Short-grain rice gives a creamier, more porridge-like texture. Basmati gives a lighter result with distinct grains.
👨🍳 Method
- 1
Rinse rice under cold water until the water runs clear. Soak for 15 minutes, then drain.
- 2
Pour milk into a heavy-bottomed pot (a thick base prevents burning). Add cardamom pods and bring to a gentle boil, stirring frequently.
- 3
Add the drained rice and reduce heat to low. Simmer uncovered, stirring every 3–4 minutes, for 40–45 minutes until the milk has reduced and the rice is very soft.
- 4
Dissolve saffron in 1 tbsp warm milk and stir into the pot.
- 5
Add sugar and stir to dissolve. Taste and adjust sweetness.
- 6
In a small pan, heat ghee and gently fry cashews until golden. Add raisins and cook 30 seconds. Pour over the kheer.
- 7
Add a splash of rose water if using. Stir gently.
- 8
Serve warm or chilled. Kheer thickens as it cools — add a splash of warm milk to loosen if needed.
