Matar ki kheer recipe with step by step photos. Unique but delicious kheer recipe made from fresh green peas (matar). A healthy sweet treat.
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:
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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
- ⅛ teaspoon cardamom powder (choti elaichi powder)
- ⅓ 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
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.
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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.
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.
3. Add the rinsed green peas with 1 cup of water in a pressure cooker. Also sprinkle a pinch of salt.
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.
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.
6. When the green peas cool down, then add them in the mixer or grinder jar.
7. Add 4 to 5 tablespoons of milk.
8. Grind to a smooth puree. keep aside.
Making matar ki kheer
9. Heat a tablespoon of ghee in a pan.
10. Once the ghee melts, then lower the flame.
11. Add the ground matar puree.
12. As soon as you add the matar puree, continuously keep stirring the puree on a low flame for 4 to 5 minutes.
13. Soon the mixture will thicken.
14. We are using 2 cups of milk for the kheer, but we will add them in batches. First add ½ cup of milk.
15. Once you add milk, then stir very well.
16. Add another ½ cup of milk.
17. Again keep stirring on a low flame.
18. Add the rest of milk and mix very well.
19. Now add ⅓ cup of sugar. Mix well.
20. Simmer the kheer on low flame for 4 to 5 mins, till starts bubbling. Do stir occasionally while the kheer is simmering.
21. Add the 4 to 5 almonds (chopped) and 4 to 5 pistachios (chopped). Mix again.
22. Sprinkle ⅛ teaspoon of cardamom powder.
23. Also add a pinch of saffron strands.
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.
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.
26. serve matar kheer warm or chilled. While serving you can garnish some chopped almonds or pistachios or a few saffron strands.