Photo: Sumit Surai · CC BY-SA 3.0 · Wikimedia Commons

Punjab · Dessert

Milk Kheer

Traditional 8. Milk Kheer recipe

🧺 Ingredients

• 960ml whole milk
• 50g basmati rice
• 50g organic sugar
• ½ tsp cardamom powder
• 60g unsalted nuts (cashews, pistachios, almonds), chopped
• 30g raisins
• 15ml ghee (optional)
• pinch saffron strands
• 5ml rose water (optional)

👩‍🍳 How to make Milk Kheer

1. Wash rice (3 mins): Wash basmati rice thoroughly and drain completely (visual cue: water runs clear).
2. Boil milk (2 mins, medium heat): Pour milk into heavy-bottom pot, bring to rolling boil on medium heat (visual cue: foam rises, steam visible).
3. Add rice (2 mins): Stir in drained rice (visual cue: milk may rise as temperature rises again).
4. Simmer (30 mins, medium-low heat): Cook on medium-low heat for 25-30 minutes until rice is soft and slightly mushy. Stir every 3-4 minutes to prevent scorching at bottom (visual cue: rice grains swell and become translucent, milk becomes opaque).
5. Add sugar (2 mins, low heat): Mix in sugar, continue cooking for 10 minutes until thickened but still flowy (visual cue: mixture becomes thick but pourable, sugar dissolves completely).
6. Finish (1 min): Stir in cardamom powder, nuts, raisins, and optional rose water and saffron. Turn off when consistency is runny yet thickened (it will thicken more upon cooling).
7. Serve: Warm or chilled, garnished with additional nuts.

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