Kashmiri Kheer

Rice pudding from Kashmir


  • 3/4 cup basmati rice, soaked for hour
  • 8 cups whole milk
  • 1 cup sugar
  • 1 teaspoon Cardamom Powder
  • pinch saffron threads, crumbled
  • 1/4 cup almonds, blanched and halved
  • 1 tablespoon dry coconut and raisins


  1. Heat milk along with drained rice. Bing to boil. Keep stirring in between. Simmer till rice is cooked and completely disintegrated for about 40-45 minutes.
  2. Turn off heat. Add sugar, cardamom, saffron, almonds, coconut and rasins. Mix.
  3. Serve Kashmiri kheer chilled.

Leave a Reply

Your email address will not be published.