Slow Cooked Kheer – Rice Pudding with Dry Fruits

Slow Cooked Kheer – Rice Pudding with Dry Fruits

Slow Cooked Kheer – Rice Pudding with Dry Fruits is a one of my recipes specialties, that I can always rely on to impress. This dish is often prepared for special occasions including parties or festivals and a unique treat that sure will delight your friends and family.

Some things from the past simply can’t be improved upon. Our old-fashioned rice pudding recipe is a perfect example. Cooked slowly on stovetop, and with intermittent stirring , the flavor conjures up the good old days, when dessert-time seemed special and you always had something sweet after a delicious meal.

Some pointers to the recipe are :

  • Slow Cooked Kheer – Rice Pudding is made with full fat milk, rice, sugar and cardamom powder. However, it tastes as delicious even if you use reduced fat milk.
  • The rice pudding or chawal ki kheer is flavored by cardamom, but I also add bay leaf, a tip picked up from my aunt for the kheer preparation, as it adds a nutty flavor and makes it more delicious.
  • Though small grained rice can be used for this recipe, I prefer long grained basmati rice, since it makes the dish very flavorful.
  • The rich, creamy and delicious taste comes from simmering the kheer on a low heat for long time.

Slow Cooked Kheer - Rice Pudding with dry fruits
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Indian
Serves: 4 servings
  • ¼ cup long grained rice (preferably basmati rice)
  • 4 cups milk ( full fat or reduced fat)
  • 6 tbsp granulated sugar ( adjust as per your sugar preference)
  • 1 small bay leaf
  • ¼ teaspoon Green cardamom powder
  • 1 tbsp sliced cashews
  • ¼ cup whole almonds
  • 10-12 golden raisins
  • 2 tsp ghee
  1. Rinse the rice 2-3 times with water and then soak it in a small bowl for around 15-20 minutes.
  2. Heat a small pan, add 2 teaspoons of ghee and sauté the cashews and raisins on low flame, till it turns light brown or golden in color. Keep it aside.
  3. Meanwhile bring milk to a boil in a deep bottomed pan. Add the bay leaf. Take care that the milk does not burn or stick to the bottom of the pan.
  4. Drain the excess water and add rice to the boiled milk. Lower the heat and cook stirring frequently until the rice is cooked soft and the milk thickens.
  5. Blanch almonds in one cup of hot water for five minutes. Drain, peel and cut them into slivers.
  6. As the milk thickens, add the sugar, cardamom powder, cashews and almonds. Cook for another 5-10 minutes or until sugar is completely blended with the milk.
  7. Remove from heat, allow to cool a little, remove the bay leaf, stir in the raisins and transfer into small serving bowls.
  8. Kheer is ready to serve. Enjoy warm or chilled.


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