matar kheer recipe, how to make matar ki kheer | green peas kheer

Jump to Recipe

Matar ki kheer recipe with step by step photos. Unique but delicious kheer recipe made from fresh green peas (matar). A healthy sweet treat.

matar ki kheer recipe

I had loads of green peas at home, hence thought of making this matar kheer recipe, which was shared by my mom. Usually I buy fresh pea pods in kilos and then spend some hours removing the peas from their pods. I keep them in an airtight box and then freeze. So whenever I need to use a handful of peas in pulao recipe or make any dish with them, I just remove them from the box. Its handy and better than using frozen peas.

With matar or green peas I prepare many recipes. matar paneer is a family favorite and I make it at times. But I also use matar in combination with other veggies and prepare Green peas recipes like methi matar malai, aloo matar, hara bhara kabab etc.

Now coming to this matar kheer recipe, its an easy recipe prepared with steamed or cooked peas. The cooked peas are then pureed and used to make the kheer.

You can have this matar ki kheer warm or chilled. we like both the ways. Sometimes we also have kheer as a side dish with puri or as a dessert post meal. The kheer tastes delicious either ways and looks good with a lovely light green color coming from the green peas.

If you are looking for more Kheer recipes then do check:

If you made this recipe, please be sure to rate it in the recipe card below. If you'd like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.

matar kheer recipe

matar kheer

5 from 2 votes
Matar ki kheer recipe - easy recipe of kheer made from fresh green peas.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Cuisine Indian
Course: Desserts

Servings 3 to 4
Units

Ingredients

for matar puree

  • 1 cup fresh green peas (or matar)
  • 1 cup water for cooking green peas
  • 1 pinch of salt
  • 5 to 6 tablespoons of milk to add while grinding the boiled matar or peas

for matar kheer

  • 2 cups milk
  • 1 tablespoon milk
  • teaspoon cardamom powder (choti elaichi powder)
  • cup sugar or add as required
  • 4 to 5 almonds (badam), chopped (optional)
  • 4 to 5 pistachios (pista), chopped (optional)
  • few strands of saffron (kesar) - optional

Instructions

cooking and preparing peas puree

  • Remove the green peas from the pods. We will require about 1 cup of green peas. If you are using frozen peas, then also use 1 cup. Rinse the fresh green peas in water for 2 to 3 times.
  • Add the rinsed green peas with a cup of water in a pressure cooker, sprinkle a pinch of salt.
  • Cover and tighten the cooker lid.
  • Pressure cook the green peas for 6 to 8 mins, till 2 to 3 whistles. If you are using frozen peas then it will take shorter time to cook. If the green peas are not cooked then pressure cook for some more time. Alternatively you could use a pan with water to cook peas, but this will take a longer time for the green peas to cook.
  • Strain and allow the cooked peas to cool. The water from the cooked peas can be used as stock for soups, dals or added to chapati dough while kneading.
  • When the green peas cool down at room temperature, then add them in the mixer or grinder jar.
  • Add 4 to 5 tablespoon of milk.
  • Grind to to a smooth puree.

preparing matar kheer

  • Heat a tablespoon of ghee in a pan. When ghee melts. Then lower the flame.
  • Add the ground matar puree.
  • As soon as you add, continuously keep stirring the puree on low flame for 4 to 5 mins.
  • Soon the mixture will thicken.
  • Now add 2 cups of milk in batches. First add 1/2 cup of milk.
  • Keep stirring the mixture while adding milk.
  • Then add another 1/2 cup of milk and keep stirring
  • Add the rest of milk and mix very well.
  • Next add ½ cup of sugar. Stir and mix again very well.
  • Simmer the kheer on a low flame for 4 to 5 minutes, till it starts bubbling.
  • Now add the chopped almonds and pistachios. Mix well.
  • Sprinkle 1/8 teaspoon of cardamom powder. Also add a pinch of saffron strands. Mix well.
  • Cook the kheer for another 4 to 5 mins on a low flame. For a thicker consistency in the kheer, you can cook for some more minutes. For a thin consistency, cook for less time. Once the matar kheer is done, you will see specks of ghee on the top.
  • Switch off the flame.
  • Once the kheer cools it will thicken. When the kheer comes to room temperature, then refrigerate. The kheer will last for 1 to 2 days in the fridge.
  • Serve the matar kheer warm or chilled.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @dassanasvegrecipes and tag #dassanasvegrecipes!

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

Preparation to make matar ki kheer

1. Keep all the ingredients ready for making matar ki kheer. In the below pic you will see green peas puree, milk, sugar, ghee and dry fruits. How to prepare green peas puree is in the next step.

ingredients for matar kheer recipe

2. Remove the green peas from the pods. We will require about 1 cup of green peas (matar). Rinse the fresh green peas in water for 2-3 times. You can also use 1 cup of frozen green peas.

matar for matar kheer recipe

3. Add the rinsed green peas with 1 cup of water in a pressure cooker. Also sprinkle a pinch of salt.

matar for making matar kheer recipe

4. Pressure cook the green peas for 6 to 8 mins or 2 to 3 whistles on a medium flame. If you are using canned or frozen peas then it will take less time for them to cook. If the green peas are not cooked properly, then pressure cook for some more time. Alternatively you could use a pan with water to cook peas, but this will take a longer time for the green peas to cook.

making matar kheer recipe

5. Strain the cooked green peas. The strained water can be used as as stock in soups, gravies/curries or can be added while kneading chapati or paratha dough. Let boiled matar cool at room temperature.

boiled matar for matar kheer recipe

6. When the green peas cool down, then add them in the mixer or grinder jar.

making matar kheer recipe

7. Add 4 to 5 tablespoons of milk.

matar kheer recipe

8. Grind to a smooth puree.  keep aside.

matar kheer recipe

Making matar ki kheer

9. Heat a tablespoon of ghee in a pan.

matar kheer recipe

10. Once the ghee melts, then lower the flame.

making matar ki kheer recipe

11. Add the ground matar puree.

matar puree for matar kheer recipe

12. As soon as you add the matar puree, continuously keep stirring the puree on a low flame for 4 to 5 minutes.

making matar ki kheer recipe

13. Soon the mixture will thicken.

making matar kheer recipe

14. We are using 2 cups of milk for the kheer, but we will add them in batches. First add ½ cup of milk.

preparing matar kheer recipe

15. Once you add milk, then stir very well.

preparing matar ki kheer recipe

16. Add another ½ cup of milk.

milk to make matar kheer recipe

17. Again keep stirring on a low flame.

preparing matar kheer recipe

18. Add the rest of milk and mix very well.

making matar kheer recipe

19. Now add ⅓ cup of sugar. Mix well.

sugar to make matar kheer recipe

20. Simmer the kheer on low flame for 4 to 5 mins, till starts bubbling. Do stir occasionally while the kheer is simmering.

preparing matar kheer recipe

21. Add the 4 to 5 almonds (chopped) and 4 to 5 pistachios (chopped). Mix again.

almonds for making matar kheer recipe

22. Sprinkle ⅛  teaspoon of cardamom powder.

making matar kheer recipe

23. Also add a pinch of saffron strands.

saffron to make matar kheer recipe

24. Simmer the matar kheer for another 4 to 5 mins on a low flame. For a thicker consistency in the kheer, you can cook for some more minutes. For a thin consistency, cook for less time. Once the matar kheer is done, you will specks of ghee on the top.

matar kheer recipe

25. Then switch off the flame. Once the kheer cools it will thicken. When the kheer cools down at room temperature, then refrigerate it. The kheer will stay good for 1 to 2 days in the fridge.

matar kheer recipe

26. serve matar kheer warm or chilled. While serving you can garnish some chopped almonds or pistachios or a few saffron strands.

matar ki kheer recipe

Share This Recipe:

PinPrintShares48
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

8 Comments