Ingredients
Base
- 3 tbsp ghee
- ½ cup (80g) fine sooji (semolina)
- 1 litre whole milk
- ½ cup (100g) sugar, adjust to taste
- ¼ tsp cardamom powder
Garnish
- 2 tbsp cashews, roughly chopped
- 2 tbsp raisins
- 1 tbsp slivered almonds or pistachios
- Pinch of saffron strands, soaked in 2 tbsp warm milk (optional)
Instructions
Toast
- Heat ghee in a heavy-bottomed pan over medium heat.
- Add cashews and fry 1–2 minutes until golden. Remove with a slotted spoon and set aside.
- Add raisins to the same ghee and fry 30 seconds until they puff up. Remove and set aside.
- Add sooji to the remaining ghee and toast on medium-low heat, stirring continuously, for 4–5 minutes until it turns light golden and smells nutty. Don't walk away — it can go from golden to burnt quickly.
Cook
- Reduce heat to low. Carefully pour in the milk — it will sizzle and steam. Stir immediately to prevent lumps.
- Increase heat to medium and cook, stirring frequently, for 10–12 minutes until the mixture thickens to a pourable custard consistency. It will thicken further as it cools.
- Add sugar and cardamom. Stir well and cook another 2–3 minutes until sugar dissolves completely.
- Add saffron milk if using. Stir through.
Finish
- Remove from heat. The kheer should coat the back of a spoon but still pour freely — it thickens significantly as it cools.
- Transfer to serving bowls or a large dish.
- Top with fried cashews, raisins, and slivered almonds or pistachios.
- Serve warm, at room temperature, or chilled.
Storage
- Fridge: Up to 3 days in an airtight container. It thickens considerably when cold — stir in a splash of warm milk before serving.
- Reheat: Gentle heat on the stovetop with a little milk, stirring continuously.
- Freeze: Not recommended — the texture becomes grainy.
Variations
- Rose kheer: Add 1 tsp rose water at the end instead of (or alongside) saffron.
- Richer version: Replace 200ml of milk with full-fat cream for a denser, more indulgent result.
- Jaggery instead of sugar: Substitute equal weight of grated jaggery for a deeper, caramel-like sweetness. Add it off the heat — boiling jaggery in milk can cause curdling.
Notes
- Fine sooji gives a smoother texture than coarse. If you only have coarse, it still works but the kheer will have more texture.
- The sooji-to-milk ratio here is intentionally loose for a flowing consistency. For a thicker kheer, reduce milk by 200ml.
- If lumps form when adding milk, switch to a whisk immediately and stir vigorously — they'll dissolve with heat.
Added Oct 6, 2026 · Updated Oct 6, 2026