Difficulty
Beginner
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Servings
6
Calories
Per Serving
264 KCal
Best Season
All Year
Almond and Rice (Kheer)
A Fragrant Twist on a Timeless Classic
There is something deeply comforting about a bowl of warm, creamy Almond and Rice Pudding (Kheer). While many traditional recipes rely on the earthy punch of saffron, this version takes a more delicate, floral approach. By swapping the gold threads for the elegant essence of Rose Water, we’ve created a dessert that is as refreshing as it is rich.
The secret lies in the slow-simmered milk and the nutty crunch of toasted almonds, all tied together with a gentle floral finish that lingers on the palate. It’s the perfect centerpiece for a festive celebration or a cozy night in.
Watch & Learn
To help you master that perfect, velvety consistency, we’ve included step-by-step video tutorials throughout the post. Whether you’re curious about the exact texture of the rice or how to infuse the rose water without overpowering the dish, our videos guide you through every stir.
In this recipe, you’ll discover:
The Best Rice Ratio: How to get that thick, pudding-like texture every time.
The Floral Finish: Why Rose Water is the ultimate game-changer for garnishing.
Nutty Perfection: Tips for prepping your almonds for maximum flavor.
Ingredients
No Of Servings
| |
| Ingredient | Qty | Measure | ||
|---|---|---|---|---|
| Almond Powder | 0.50 | Cup | ||
| Alomnds - Crushed | 5.00 | Each | ||
| Milk | 1.00 | Litre | ||
| Water | 0.50 | Cup | ||
| Cardamom Powder | 1.00 | Teaspoon | ||
| Sugar | 0.50 | Cup | ||
| Rice Flour | 0.25 | Cup | ||
| Rose Water | 1.00 | Teaspoon |
Instructions
- Take one-third cup of cooking oil in a pan and heat on medium heat.
- Add half a teaspoon of Cummins Seeds.
- Fry till the Cumin Seeds start to crackle.
- Add one medium finely chopped Onion.
- Stir fry till the Onion turns golden brown.
- As the Onion Starts to change colour, add 1 Teaspoon of finely chopped Ginger.
- Stir fry till the Onion turns golden brown.
- Add one finely chopped green chilli. You may choose not to, depending on your taste.
- Stir fry a little.
- Add three fourths of a teaspoon of salt.
- Add half a teaspoon of red chilli powder.
- Add a Chopped Medium Tomato.
- Stir fry till the oil separates and the water dries.
- Add half a chopped capsicum. It can be any colour.
- Stir-fry for a little while until the oil separates.
- Add a medium diced potato.
- Add 100 grams of Indian Cottage Cheese cubes.
- Stir fry and mix well.
- Garnish with a quarter cup of Fresh Coriander Leaves.
- Enjoy with Chapati or Naan Bread.
Nutritional Facts
Cooking Instructions
- • Take one litre of milk, preferably whole milk, in a pan and heat on medium heat.
- • Add half a cup of water.
- • As the milk warms up, add one teaspoon of cardamom powder and mix well.
- • Add half a cup of almond powder and mix well.
- • Bring the mixture to a boil while stirring occasionally.
- • Once the milk boils, add half a cup of sugar and mix well.
- • Bring back to a boil and then reduce the heat to a low flame.
- • Let it simmer, stirring occasionally, until the mixture is reduced to about 2/3.
- • Add 1/4 cup of rice flour to some water to make a smooth paste and add it to the mixture.
- • Stir constantly while adding the paste so that no lumps are formed.
- • Let simmer and stir until the mixture reaches the desired thickness.
- • Garnish with a few crushed almonds.
- • Sprinkle a teaspoon of rose water on the pudding before serving.
