A Rice Kheer recipe that is a keeper and my family’s heirloom recipe that you will love for its deliciousness. This traditional Indian rice pudding made with basmati rice, whole milk, sugar, nuts, saffron and cardamom is slow-cooked to perfection making for a rich, creamy kheer. I share our favorite rice kheer recipe that is made easy with my stepwise photos and video.
Table of Contents
About Kheer Recipe
Kheer is an Indian sweet made with cereals, lentils or their flours. The Indian cuisine has many variations of kheer recipes. Kheer is like a pudding traditionally made with milk, sugar and some dry fruits. The choice of spices and flavorings are usually cardamom, rose water, kewra water or saffron. So you must be wondering what is rice kheer?
Rice kheer is basically Indian version of rice pudding made with basmati rice, whole milk, sugar, nuts and spices. It is also one of the most popular kheer variant made in North Indian cuisine together with Seviyan Kheer (Vermicelli Pudding) and Phirni (thick rice pudding).
I learned to make this kheer recipe from my mother-in-law. For any religious or festive occasions, my mother-in-law always makes rice kheer.
Generally, we make it in a slightly large quantity, but I have scaled down the recipe which can give you 4 to 5 small servings of this rice deliciousness.
Like the other kheer versions, rice kheer is also easy to make and the entire recipe can be made in one pan or pot.
Just that you need to keep a check when the kheer is simmering and stir it at intervals. This is an easy slow-cooked recipe and does not demand much cooking skills.
In South Indian cuisine kheer is called as payasam. Rice payasam can be made both with milk and coconut milk. The sweeteners can be sugar or jaggery. I have also shared Rice Payasam made with milk.
This delicious rice kheer can be made for any festival or celebration like Diwali or also as a sweet dessert which you can serve after meals.
How to make Rice Kheer
Check below a detailed step-by-step guide that will help you in making kheer easily.
Preparation
1. Rinse ¼ cup basmati rice a couple of times in fresh water and then soak in enough water for 15 to 20 minutes.
2. Meanwhile when the rice grains are soaking, take 1-litre full-fat milk in a heavy wide pan or saucepan or kadai.
3. Keep the pan on low to medium-low heat. Stir at intervals so that the milk does not burn at the bottom of the pan.
4. Let the milk come to a boil.
5. Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands to the milk. Keep aside.
Cooking rice
6. After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk.
7. Mix very well with a spoon.
8. Simmer and cook rice on low heat. No need to cover the pan when the rice is cooking.
9. Cook the rice grains till they are 50% done or half-cooked.
10. Then add 5 to 6 tablespoons of sugar or add as required. You can add raw sugar or white sugar. I generally use unrefined raw sugar.
11. Mix the sugar in the milk.
12. Continue to cook rice on low to medium-low heat. Do stir at intervals.
13. Simmer till the rice is almost cooked.
Flavorings Rice Kheer
14. Then add ½ teaspoon cardamom powder.
15. Add 1 tablespoon each of sliced almonds, chopped cashews and sliced pistachios. You can blanch the almonds if you prefer or just slice them raw.
You can include various other nuts according to your preferences.
16. Mix well.
17. Then add the saffron dissolved milk.
18. Again mix and continue to cook on low heat till the rice kheer thickens and the rice grains have completely cooked.
19. Switch off the heat when the rice grains are completely cooked. The kheer will also thicken. On cooling, rice kheer thickens more. Scrape milk solids from the sides of the pan and add to the kheer.
20. Lastly add 1 tablespoon golden raisins. At this step you can add 1 tablespoon rose water or kewra water (pandanus water).
21. Pour the kheer in individual serving bowls. You can serve the rice kheer, hot or warm or chilled. Refrigerate leftover rice kheer and use it within 1 to 2 days. You can eat it cold, or reheat it until warm.
If the kheer has become very thick add a splash of milk and reheat.
I have compiled tips & frequently asked questions on rice kheer recipe from the comments received on this recipe.
Tips + FAQs for Kheer Recipe
- Are rice pudding and rice kheer same?
Yes, both are same. Rice kheer can also be called as rice pudding. Basically rice kheer is Indian rice pudding. The flavourings are typically Indian like cardamom powder and saffron. Some variations also add rose water or kewra water. - Are the rice grains cooked or raw?
To make rice kheer, raw rice grains are cooked in milk. But the rice grains are soaked in water for 20 to 30 minutes. By the time the rice gets cooked in the milk, the milk also reduces and thickens. So what you get is a creamy and rich rice pudding. But of course there is another way rice pudding is made and that is by using cooked rice or you can use leftover cooked rice. - Which dry fruits and nuts to add?
Dry fruits and nuts are added in rice kheer to make it more flavorful. We always add almonds, cashews, pistachios and golden raisins along with saffron and cardamom powder. You can even add one or two types of nuts or whatever dry fruits you have in your kitchen. Some nuts like pinenuts, chironji, pecans can also be included. - Can I soak rice grains overnight?
Yes, of course, you can make kheer with rice that has been soaked overnight. Only the cooking time will be less. - What is the proportion of rice to milk?
The proportion of rice is 1:16 for rice and milk respectively. Using this proportion you can easily double or triple the recipe or make in more quantities. - Can rice kheer be made sugar free?
Yes, you can use sugar-free sweeteners and add them to the kheer once its done. - Can I use jaggery in rice kheer?
You can use jaggery. But add jaggery only after the rice kheer is done. Once the kheer is made, keep it on the kitchen counter for 4 to 5 minutes, till the heat reduces a bit. Then add jaggery. You can check this Bengali variation of rice pudding made with palm jaggery – Payesh Recipe. - Can I use brown sugar?
With brown sugar, also follow the same method as that for jaggery. - Can I make chocolate rice kheer with this rice kheer recipe?
You can easily make chocolate rice kheer with this recipe. Either add 1 to 2 tablespoons cocoa powder or add grated chocolate once the kheer is cooked. Use a good quality cocoa powder or couverture chocolate. - Can I use condensed milk or milkmaid?
You can use condensed milk, but then cook rice first in milk or water or half-half of both. Then add the sweetened condensed milk with some milk. If you just add condensed milk, the rice kheer will become very sweet. So mix it with some milk and then add. If using condensed milk then skip sugar. - Why has rice become lumpy in rice kheer?
If the rice grains are cooked too much or if the milk gets reduced too much or is less, then rice grains become lumpy. To fix this add some more milk in the kheer and break the lumps with a wired whisk or spatula. - Can I use any other type of rice for rice kheer?
Though basmati rice is generally preferred for making rice kheer, but you can use any other fragrant variety of rice or long grained rice too. You can even use regular variety of rice. Basically, you can make rice kheer with the ingredients you have in your kitchen. - Why has milk got burnt or browned?
When making a dish like rice kheer, where time is taken for the rice grains to cook, its always best to use a heavy thick bottomed kadai (wok) or pan. Frequent stirring of rice grains when the milk is simmering ensures that the milk does not get burnt from the bottom. Also, cook the rice kheer on a low to medium-low heat.
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Kheer Recipe | Rice Kheer
Ingredients
- ¼ cup basmati rice
- 1 litre whole milk – 4 cups
- 6 tablespoons sugar or add as required
- ½ teaspoon cardamom powder or 5 to 6 green cardamoms powdered in mortar-pestle(choti elaichi powder)
- 1 pinch saffron strands or 14 to 16 saffron strands
- 1 tablespoon chopped or sliced almonds or blanched almonds
- 1 tablespoon chopped or sliced cashews
- 1 tablespoon chopped or sliced unsalted pistachios
- 1 tablespoon golden raisins
Instructions
Preparation
- Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch.
- Then soak the rice in enough water for 15 to 20 mins.
- Blanching almonds – heat water in a small pan or pot. When the water comes to a boil then switch off the flame and then add 10 to 12 almonds to it. Cover and keep aside for 30 minutes. Then peel and slice almonds. This is an optional step.
Cooking rice
- Meanwhile, when the rice grains are soaking, take whole or full fat milk in a heavy wide pan or saucepan or kadai.
- Keep the pan on a low to medium-low heat. Stir at intervals so that the milk does not stick at the bottom of the pan.
- Let the milk come to a boil.
- Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside.
- After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well.
- Simmer and cook rice on a low heat. No need to cover the pan when the rice is cooking.
- Cook the rice grains till they are 50% done or half-cooked.
- Then add sugar. You can add more or less sugar according to your preferences. Mix the sugar in the milk with a spoon.
- Continue to cook rice on a low to medium-low heat. Do stir at intervals. Simmer till the rice is almost cooked.
Flavoring the rice kheer
- Then add ½ teaspoon cardamom powder. Add blanched and peeled sliced almonds and chopped cashews and sliced pistachios. Mix well.
- Then add the saffron infused milk.
- Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked.
- Switch off the heat when the rice grains are completely cooked. The kheer will also thicken. On cooling rice kheer thickens more. Scrape milk solids from sides and add to kheer.
- Lastly add 1 tablespoon golden raisins. At this step you can add 1 tablespoons rose water or kewra water to the kheer.
- Pour the kheer in individual serving bowls. You can serve the rice kheer, hot or warm or chilled. Refrigerate leftover rice kheer in a closed container and eat it in 1 to 2 says.
- You can enjoy it cold or warm it before serving. If the kheer has become very thick then add a splash of milk and reheat it until warm.
Video
Notes
- 1 tablespoon rose water can also be added to the rice kheer.
- Preferably use basmati rice for that fragrant aroma. If you don’t have basmati rice then use any fragrant rice variety or long-grained rice or your regular rice.
- You can also blanch almonds in a microwave. In a microwave safe bowl, take the almonds and cover it with water. Microwave on high for 2 to 3 minutes. You can omit to blanch the almonds if you want.
- Amount of dry fruits, nuts and sugar can be adjusted as per your taste.
Nutrition Info (Approximate values)
This Rice Kheer recipe post from the blog archives (first published in October 2013) has been updated and republished on 4th July 2021.
Thanks so much Dassana. This came out wonderfully. I appreciate the added tips for how one can customize the final flavoring, and really love this with the rose water added. I didn’t have full fat milk so I used 50/50 blend of 1% milk and coconut milk. Still super creamy.
thank you jen. glad that the tips for customizing the flavorings helped. with rose water, the aroma is too good. the starches in the rice help in thickening and making the kheer get a creamy consistency. so low-fat milk or skimmed milk can be replaced with. thank for the rating too.
Hi Dassana
First of all thank you so much for sharing the wonderful receipes, I just have one request please share few receipes in instant pot as well specially kheer. I have heard that cooking kheer in instant pot is easier than traditional ethod, got few receipes of the same but just want to try your version of kheer in instant pot.
Thanks in advance
hi shravya, firstly thank you. i will be adding instant pot recipes in some days. i got an instant pot a month back and cook everyday food in it – from dal-rice to biryani to dal-makhani to steaming vegetables and more. i will share basic recipes first like cooking rice etc. then move on to proper recipes like rice kheer or pulao etc.
Hi dear dassana
Your recipies are life saviour when one is beginner in cooking ..The way you have explained them is jus amazing and so easy to follow. Made kheer for the first time and it turned out to be super tasty ..thanx for such a effort ☺️
hi himani, thanks a lot. i am glad that the explanation of the recipe is easy to follow and understand. most welcome and happy cooking.
Hi dassana
Thank you so much for Ur brilliant recipes. I just wanted to know one thing I soaked the rice overnight. Is that okay??
welcome chitra and thanks. yes of course, you can make kheer with rice that has been soaked overnight. only the cooking time will be less ????
Hi dassana
Di, In ingredients list, ratio of rice and milk is 1:16 respectively but in written instructions before starting the recepie you have told the ratio 1:4. Please clarify it.
thank you seema. my bad, i calculated wrongly. it is indeed 1:16. i will update in the post. thanks again.
I love all ur reciepe…. sounds interesting, will try some of them soon..
Welcome Habiba. Nice to know this.
Hi Dassana, how many servings is this for? I need to make for 15 ppl so what should the proportions be? Thanks
pia, this recipe serves 4 to 5 people in dessert bowls. in the recipe card, under the heading of servings, just increase the number to 15 or type 15 and in the ingredient section, it will automatically calculate the quantities for 15 people. hope this helps.
Noted. Thanks Dassana. One more thing- can I use a mix of fresh milk and evaporated milk? Thanks
welcome pia. yes you can use both fresh milk and evaporated milk. but first let the rice cook in milk completely. once the rice grains are cooked well, then add evaporated milk and simmer for a few minutes. in case the kheer becomes very thick, then you can add some more milk or water.
Made this kheer for Diwali this year was very tasty!! Thank you will definitely make it again…
welcome suparna and thanks for your feedback. happy diwali ????
Dassana i just love ur recipes n u have made ma life very happy n easy just wanted to drop a thankew msg for ur effort n time to write down all d recipes thank u so mch
Welcome Jharna. Glad to read your positive feedback. Nice feeling to know that I could make a positive difference and help people in learning new recipes.
Can I use brown sugar for this receipe?
with brown sugar, there can be chances of the milk curdling. so i would not suggest not to use brown sugar.
All your recipes are just brilliant plus the small tips that you give are really very help ful. thank you so much. i could cook well because of those tips
welcome yogita. glad to know that tips are helpful.
Hi. I really like your recipes and have tried many. The best thing is your recipes are very simple and a blessings for new learners. Thank you so much.
Welcome Shafali. Thanks for your positive feedback.
Great recipe!
thanks.
Absolutely gorgeous and very, very sweet!
thanks lyle. sweetness can be altered by adding less sugar.
Dassana, you know I like to cheat just like a Russian Olympian on steroids. So is cooking the rice separately and then introducing it to a can of condensed milk a possibility? In short, is there an easy kheer recipe and will my Punjabi mother be able to tell the difference?
Thanks, Rohit.
of course there is a quick method of making this kheer. you can cook the rice separately. then mix some milk to condensed milk, till you get the right sweetness. simmer on a low flame. add the cooked rice. simmer for a few more minutes. if the kheer tastes too sweet, you can add some more hot milk to it. add dry fruits and then serve. difference is felt, especially if a person is sensitive to taste. condensed milk has that typical taste and flavor, which is felt in any recipe where it is added.
there is one more recipe which i make with cooked rice and milk. some cooking time is required in this recipe. but here the difference is not felt. you can have a look – https://www.vegrecipesofindia.com/leftover-rice-pudding-kheer/
Ok thanks, will try both methods sooner or later..
Welcome Rohit
Wow I love your recipe
Can we add jaggery instead of sugar
with jaggery, there are chances of milk getting curdled. when using jaggery, both milk and jaggery should not be hot. one of it should be at room temperature.
Too good. Delicious
thanks jigna for positive feedback.
Looks nice and delicious. Will definitely give it a try.
sure komal thanks for positive views, do share your feedback on rice kheer.
hi mam,
can i take 100gms of rice with 1ltr of milk.
100 grams is about half a cup and you will need more milk. take 50 grams rice.
Tried it, really delicious thanks for the awesome recipe :))
Bus thodi ghaddi ho gayi
welcome ajay. you could have added some more hot milk to reduce the consistency of rice kheer.
absolutely amazing
thankyou lulu 🙂
I have no words to express my gratitude or to explain how gud ur recipes are..amazing ..yummy …delicious arent the right words to describe them..thanks a ton…they make my home….
pleased to know this mini thankyou so much for your kind and honest words 🙂
The kheer recipe is good and I tried today n turned out to be very good .thanx for recipe dassana Amit
welcome madanjeet 🙂 pleased to know this and thankyou.
Thanks Mam,
I’m Student Of IHM, Mumbai. Perceiving Hotel Management your recipes help me to learn a lot When I miss my kitchen practicals I learn those recipes from U. The way u explain is jus outstanding. Thanks for all Ur veg recipes
umesh pleased to know our blog recipes could benefit and help you 🙂 thankyou for your kind and encouraging words and you are welcome.
It’s just great to know the things
Oh my god….you are a life saver!!! Seriously, your dishes are awesome….so simple, easy to follow, and mouth watering. I tried 3 recipes so far and all turned out awesome. I tried kheer for the first time and my 1yr old loves it. We love your paneer makhanwala too. I have tried so many different recipes online and yours is the best and closest taste to the restaurant. I can’t wait to try more…please keep adding them.
thanks pinky for sharing positive feedback on recipes.
Dassana this site is a real life saver. I recently started to cook and I love how easy and simple your recipes are and how wonderfully spectacular they always turn out. Last night I tried your Phirni recipe, and while I am unable to post my review there, doing it here. The recipe turned out great (no surprise there!) but the only change i would make is to lightly toast the rice in ghee before adding it to the milk. It adds a wholesome flavour 🙂 Other than that you are wonderful and I am grateful to have found you:)
thanks viola for sharing this positive feedback. glad to read your kind words. do try some more recipes.
Yeah I also make kheer like this. It gives an enhanced flavour!
scrape the sides of the pan and add this dried milk into the pan? what dried milk?
the milk solids which have been dried while cooking.
Ahhh! I’m so bummed and disappointed in how this turned out! I doubled the recipe to the letter….and actually only used about half of the cardamom because it clumped up when I put it in. And yet….still an overwhelming taste of cardamom unlike every time I’ve had it at Indian restaurants.
Why is it like this?
My math measurements were correct. I used ground caramom powder…so 2 tsp. Which equated to only 1 by the time I removed the lump.
carl, its because the kheer has become very thick and lumpy. since the volume is reduced, the flavor of cardamom is strong. add some milk and warm it up and dissolve the lumps.
Thanx for the kheer recipe maybe all will go well for my father luvs kheer thank u
welcome radhika. thanks for sharing positive review on kheer recipe.
Mam ur recipes are simple yet amazing.For a lawyer like me who had no interest in cooking..it’s only you who has created my interest in cooking.Keep up the good work and kindly post the recipe of cheese corn rolls too
thanks tamanna for your kind words. glad to know this. i have noted down the recipe request and will try to post it soon.
I read your recipes n I like it,I will try
I prepared this for my wife on her birthday. She liked it!! Thank you!
welcome arun. glad to know this.
My first recipie from your site and it turned out beautifully – just like my moms. The measurements and instructions were precise and clear. Thank you and I’m already making a list of other recipes on your blog that I’m going to try.
welcome anu. glad to know this. thanks for sharing positive feedback on kheer.
superb reciepies
thanks manasa
Thank u so much dassana amit. I have tried it 2nd time myself. You would laugh if I told u what u did 1st time I forgot to soak the rice and directly added it to milk and when it was done my mother said what blunder u have committed as I was to surprise her but all went upside down.;p but now i have made it much more better than last one and I hope my dad would like it as my mother is out of town. Hope he likes it and one more thank u souch for such wonderful recipes..:)
welcome gagan. i hope your father likes the kheer. nice gesture from your part to please your parents.
I just tried now and taste delicuous
thanks rosanna
I love these recipes, they are simple and easy to understand. Thank You.
welcome devika
Hey Dassana (my new love) 🙂
Again seeking your help… 😛
Most of the Indian rice dishes call for thin grain or basmati rice. And here I am, stuck in Hongkong, with a packet of thick sticky Thai rice. I and hubby had no idea what it is actually like, until we cooked it to have with some dal tadka. It does horrible wonders to Indian dishes 🙁 being extremely thick and sticky 🙁 🙁 🙁 I tried and experimented with different cooking methods to get non sticky fluffy outcome, but all went into vain. Now my stock of rice is lying unused and I am thinking of ways to use it up.. Any recipe suggestions where this rice would work fine? Or anything that u might know about cooking Thai rice.. I just don’t want to waste it and want to put it to some good use.
i know what is sticky rice. here its very expensive as imported from south asian countries. hence i don’t buy 🙂 sticky rice is glutinous and hence good for making the south asian recipes with it. a few recipes i know, that can be made with sticky rice like as sticky rice pudding & mango coconut thai pudding. you can also use this rice in making indian desserts like rice kheer or phirni. you can also try making khichdi.
you will surely get some more recipes for sticky rice on google. there is also thai jasmine rice too and thats not sticky. so you can try cooking jasmine rice with the indian dishes.
This recipe is fabulous. I tried making kheer for the first time on Diwali and it turned out to be better than expected. All my guests loved it. Thanks for sharing it here.
welcome aditi. glad to know this.
How can I make chocolate kheer?
dimple, just add cocoa powder.
hope to cook delicious kheer today with your instructions
thanks kuchu
Please give me the recipe for sikhund. I always read your superb recipe s and I save it
you mean shrikhand? will update in some time.
Thanks!!!
Prepared Kheer for the first time on my own, offcoz, only with the ACCURATE and DELICIOUS recipe from “vegrecipesofindia.com”. Cheers!
welcome anisha. thanks for this sweet comment.
i jst love d way u cook dassana….these recipes r vry easiy to understand nd to cook .so..i m gonna try this recipe today…coz today is my fast……
fingercrossed..:-)
welcome pushapnjali. glad to know that you liked the recipes.
I really dnt know how make kheer…. I read ur reciepe n tried to make kheer for my husband… He loved it… !!! Thanks to U … !!
thanks and welcome deep.
Hai mam i have a tin of cream .what can i do with that.give me some recipes.
you can add them to sweets or even in gravy recipes. you can search on google.
Hi mam, hi have tried many of ur receipes nd they r too gud nd ur step wise pictures is just like a demo.thank u so much. Revathy
welcome revathy. thanks for this sweet feedback.
Hi Dassana,
I just tried your kheer recipe, lovely! Thank you!
I think I overboiled the milk, and its come too thick. Now that it is cooled a bit, I can see it can literally be cut like cake. Can I pour over some boiled milk over the cooled kheer, just to give it some consistency?
Thanks
Rose
thanks rosita, you can just warm or heat some milk and add it to the kheer. the consistency will become thin.
Have loved whatever recipes I have tried from this website. Thank you for sharing them with us.
At what point do you add the rose water? While boiling milk or at the end?
thanks uma. i add rose water right towards the end. add and stir and then switch the gas. so that the rose water flavor remains.
Hey. . I’ve just kept the rice for soaking. I think the amount of my rice is a little more than yours; about a tbsp more. I realised this after I kept them for soaking. Will it hamper the kheer by any way? Or should I reduce the amount?
riddhi, increase the quantity of all other ingredients proportionally or approximately.
Hello, i would like to add Rose water to your recipe, how much do you think should I add to it? sorry but I am not familiar with Indian sweets and I want to give it a try. Thank you.
welcome luisana. its alright, feel free to ask queries. you can add 1-2 tsp of rose water.
hi dassana i like ur recipes n hv tried kaju katli due to some measuring mistakes it turned out into halwa rather binding into katlis :)lol! but the taste was exact and grt thank u.. regarding this kheer i make exactly the same since ages but the only thing wat i do is grind the rice finely, as i hv nvr had the whole rice cooked kheer will try once to see the outcome n difference in its taste..thnks once again
okay fatima. the kheer in which rice is ground is called as phirni. i make both ways at home. whole cooked rice in sweetened milk tastes good. you can try this way.
What a beautiful click. The petals make it so interesting. This is one sweet I make so often.. whenever I feel like having a sweet and there is nothing at home..
too gud 🙂
I tried your kheer n it came out really well.i have been using some of your recipe n its all coming out well. Thank u dassana
welcome jaya. thanks for sharing your feedback.
I love your recipes. I have tried them at home with great success.
In fact your layout is dummy-proof and to the point.
Thank you for taking the time and energy to do this. This is much appreciated. Will be trying the kheer today. It appears to be very easy!
thanks francesca. yes the kheer is easy to prepare. happy cooking 🙂
When you say ‘1/4 of a cup’, are you using American measuring cups? Sorry I’m in the UK where we weigh ingredients..thanks
aileen, yes i am using american measuring cups.
1/4 Cup basmati rice, will it be enough? Actually I am all alone at home today and was wanting to try something new.
with the amount of milk used in the recipe, 1/4 cup rice is enough. the rice grains are cooked in the milk and when get cooked completely, the starch in them helps in thickening the milk. moreover the milk also reduces due to the cooking.
Thanks!!
I gave it a try and succeeded. Just had the kheer.
welcome haris
Awesome rdcipe…nd easy 2 understand!
thanks sanskruti
very nice
it’s came with total details
thanks
welcome ravi
Thank you so much for the great recipe!!!! It turned out just perfect!!
Btw. When I was in the South, I am pretty sure I tasted it kheer with black pepper powder among the ingedients, and was very interesting, as it was sweet and spicy… Have you heard of this?
welcome evangelos. i never had the rice kheer where black pepper is added. this kheer is more north indian style. to be more particular it is punjabi style kheer. i have had payasams (in south india payasam is known as kheer) but never had with black pepper in it. there can be lot of variations as indian cuisine is very rich and vast.
Probably the best recipe of your’s I’ve tried so far! Couldn’t believe what a wonderful kheer I ended up making 🙂 !
thanks rohit.
Looks great! When you say powdered cardamom, do mean crushed along with the green skin or just the black seeds inside?
when i crush the cardamom pods, i crush them whole first. then when they break, i remove the green cover and then only crush the seeds. the green cover or peels you can keep in the sugar jarand add them when making chai/tea. they do have a mild cardamom aroma.