Punjabi Kheer
Rice slow-simmered in milk until thick and creamy, sweetened and scented with cardamom and saffron — served at every Punjabi celebration.
- Prep
- 10 min
- Cook
- 60 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Heavy-bottomed pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9 g
- carbs
- 36 g
- fibre
- 1 g
- protein
- 7 g
- calories
- 260 kcal
Instructions
- 1
Boil milk in a heavy-bottomed pot. Lower the heat so it bubbles gently.
- 2
Add the soaked, drained rice. Stir often so the rice does not stick.
- 3
Cook on low heat for 40-45 minutes. The rice should turn completely soft and the milk should thicken.
- 4
Add sugar and cardamom. Stir well until the sugar dissolves.
- 5
Pour in the saffron-soaked milk for colour and aroma.
- 6
Simmer for another 10 minutes. Cook until the kheer (rice pudding) turns creamy and coats a spoon.
- 7
Top with slivered almonds and pistachios. Serve it warm or chilled.
Chef's tips
Stir often and scrape the sides so the milk does not burn. Kheer thickens as it cools, so keep it slightly runny before turning off the heat.
Ingredient substitutions
- basmati rice → broken rice or vermicelli for seviyan kheer
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently on low flame, adding a splash of milk if too thick.
Common mistakes to avoid
- •Cooking on high heat, which burns the milk at the bottom.
- •Adding sugar too early, which stops the rice from softening quickly.
Serving suggestions
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