About This Recipe
Learn to cook creamy Nepali kheer in minutes and order every fresh ingredient—milk, rice, nuts—delivered fast from Sewapoint’s online grocery store.
Ingredients
- 11 literFull-cream milk
Base liquid that reduces to give creaminess
- 2¼ cup (50 g)Basmati rice
Aromatic long-grain rice; thickens pudding
- 3¼–⅓ cup (50–65 g)Sugar
Sweetener; adjust to taste
- 44–5 podsGreen cardamom pods
Infuses warm, floral aroma
- 510–12 piecesCashew nuts
Nutty crunch and richness
- 610–12 piecesAlmonds
Adds texture and nutty flavor
- 71 TbspRaisins
Optional sweet bursts
- 8PinchSaffron strands
Optional color & aroma enhancer
- 91 TbspGhee
Optional richness & gloss
Ingredients
- 11 literFull-cream milk
Base liquid that reduces to give creaminess
- 2¼ cup (50 g)Basmati rice
Aromatic long-grain rice; thickens pudding
- 3¼–⅓ cup (50–65 g)Sugar
Sweetener; adjust to taste
- 44–5 podsGreen cardamom pods
Infuses warm, floral aroma
- 510–12 piecesCashew nuts
Nutty crunch and richness
- 610–12 piecesAlmonds
Adds texture and nutty flavor
- 71 TbspRaisins
Optional sweet bursts
- 8PinchSaffron strands
Optional color & aroma enhancer
- 91 TbspGhee
Optional richness & gloss
Instructions
- 1Rinse basmati rice until water runs clear; soak 30 minutes, then drain.
- 2In a heavy-bottomed pot, bring 1 liter milk to a gentle boil over medium heat.
- 3Stir in the drained rice; reduce heat to low-medium and simmer.
- 4Cook 20–25 minutes, stirring every few minutes to prevent sticking; scrape any skin (malai) back into the milk.
- 5Add sugar and crushed cardamom pods; stir until sugar dissolves completely.
- 6Mix in chopped cashews, almonds, and raisins; cook for another 5 minutes.
- 7Crush saffron in 1 Tbsp warm milk; swirl into the pudding. (Optional: stir in ghee.)
- 8Check consistency—it should coat a spoon. Remember it will thicken more as it cools.
- 9Ladle into bowls and serve hot, or chill for at least 2 hours for a firmer set. Garnish with extra nuts.
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