top of page
  • Preeti Shridhar


Kheer is made in Indian homes on special occasions and festivals. Like my mom makes kheer on Rakhi. Lot of families make kheer during Shravan Month of Hindu Calender. I am sharing it today for Rakhi.

We all love creamy kheer. For that you need more of milk and less of rice.The more you  reduce the milk better the flavour. But you need to contantly stir the milk so that it doesn't stick to the bottom of the pan and impart a burnt flavour. That makes the kheer inedible.

Each family has their own recipe for kheer although the basic ingredients remain the same i.e milk , sugar, and rice.

It's best to use whole milk . I have used raw sugar but you can also white sugar.

You can also add raisins and cashews.


Whole milk 1 1/2 litre

Rice 1/3 cup

Sugar 1/2 cup

Saffron a generous pinch

Cardamom powder 1 tsp


Almond flakes 1 tbsp

Pistacho flakes 1 tbsp

Chironji 1 tbsp


  1. Wash and soak rice.

  2. Take milk in a heavy bottom wide mouth pan.

  3. Bring it to a boil.

  4. Now take a tbsp of hot milk and soak saffron in it.

  5. Let the milk simmer for 10 minutes.

  6. Drain and add rice.

  7. Stir well so that rice doesn't clump up together.

  8. Let it simmer  till rice is nicely cooked.

  9. Keep stirring from time to time.

  10. Now add sugar and saffron.

  11. Mix well. Once sugar dissolves, taste and add more sugar if needed.

  12. Continue to simmer till the kheer becomes  thick and creamy.

  13. Add half the nuts.

  14. Garnish with the remaining nuts while serving.

  15. You can serve it hot or chilled.

  16. I prefer it chilled.


Recent Posts

See All


bottom of page