Kheer (milk pudding)

Kheer (milk pudding)

Category: Dessert | Serves: 6

Prep time: 10 minutes | Cooking time: 1 hour


75g/3oz khichdi or pudding rice

50ml/2fl oz water

600ml/1 pint skimmed milk

1/2 carrot, peeled and finely grated

1 tablespoon sugar

1/2 teaspoon cardamom, coarsely ground

6 almonds, roughly chopped

1/4 teaspoon saffron

2 drops rose essence

1/2 teaspoon vanilla essence

  1. Wash the rice and boil it in 50ml/2fl oz water, over a low heat, for 5-10 minutes until the water evaporates.
  2. When the rice is almost cooked and the water has evaporated, add the milk and carrots.
  3. Simmer over a low heat for 1 hour, stirring occasionally to stop it sticking to the pan. Cook until the kheer looks thick and creamy.
  4. Take it off the heat and add the sugar, cardamom, almonds, saffron, rose and vanilla essence. Either serve hot, or leave it in the fridge for 4-5 hours and serve cold.

Cook's tips

  • Add a tablespoon of sultanas in step 4.

Nutritional information

Kheer Milk Pudding