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

Punjab · Dessert

Walnut Kheer

Traditional 15. Walnut Kheer recipe

🧺 Ingredients

• 960ml whole milk
• 80g walnuts, soaked and blended
• 50g sugar
• 20ml ghee
• ½ tsp cardamom powder
• 20g walnut pieces (garnish)
• pinch saffron strands

👩‍🍳 How to make Walnut Kheer

1. Soak & blend walnuts (10 mins): Soak walnuts in hot water for 5-10 minutes to soften, then blend with 120ml soaking water into smooth paste (visual cue: smooth, light brown color).
2. Boil milk (2 mins, high heat): Bring milk to rolling boil (visual cue: foam rises, steam visible).
3. Fry walnut pieces (2 mins, medium heat): In ghee, lightly toast walnut pieces until fragrant, remove and set aside.
4. Add paste (1 min, low heat): Slowly pour walnut paste into boiling milk while stirring (visual cue: milk becomes light brown, creamy texture develops).
5. Simmer (12 mins, low heat): Cook on low heat while stirring frequently for 10-12 minutes until thickened (visual cue: milk becomes thick, nutty aroma rises).
6. Add sweetener (2 mins, low heat): Mix in sugar and cardamom powder, continue cooking until sugar dissolves (visual cue: sweetness develops).
7. Add saffron (1 min): Sprinkle saffron strands, stir to incorporate.
8. Finish: Fold in toasted walnut pieces. Remove when mixture is thick yet pourable.

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