Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Dessert

Kashmiri Kheer

Traditional 1. Kashmiri Kheer recipe

🧺 Ingredients

• ¼ cup basmati rice (50g)
• 4 cups whole milk (960ml)
• ¼ cup sugar (50g)
• 3 tbsp ghee (45g)
• ½ tsp cardamom powder (1g)
• 4-5 saffron threads (0.5g), soaked in 2 tbsp warm milk
• 2 tbsp almonds (12g, sliced)
• 2 tbsp cashews (15g, halved)
• 1 tbsp raisins (8g)
• 1 tbsp pistachios (8g, sliced)
• Few silver leaves (chandi ka vark, 0.5g, optional)

👩‍🍳 How to make Kashmiri Kheer

1. Rinse basmati rice 2-3 times until water runs clear
2. In heavy-bottomed pot, bring 4 cups milk to boil on medium-high heat
3. Add rinsed rice, stir well
4. Reduce heat to low-medium, simmer uncovered
5. Stir every 3-4 min to prevent rice from settling at bottom and burning
6. Cook 25-30 min until rice is soft and completely cooked
7. Rice should break down slightly, milk reduces and thickens (becomes creamy)
8. Meanwhile, heat 2 tbsp ghee in pan on low heat
9. Add almonds, fry 2-3 min until light golden and fragrant
10. Add cashews, fry 1.5 min until golden
11. Add raisins, fry 30 sec
12. Add pistachios, fry 20 sec
13. Remove roasted nuts to plate, set aside
14. When rice is cooked and kheer is creamy consistency:
15. Add sugar, stir well until dissolved (approximately 2 min)
16. Cook 10 more min stirring occasionally
17. Kheer should coat spoon back thickly but remain pourable
18. Add cardamom powder, stir
19. Add saffron milk with threads, fold in gently
20. Add remaining ghee (1 tbsp), stir
21. Top with roasted nuts and optional silver leaf
22. Serve warm or chilled (traditionally served warm in Kashmir)
23. Visual cue: Creamy milk-white with saffron wisps, rice grains visible but soft, golden nut garnish, smooth texture when spoon passes through
24. ---

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