Nepali Kheer Recipe
Total Time: 45–60 minutes
Serves: 4–6 people
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Basmati or Jeera Masino rice | ½ cup | Soaked for 20–30 minutes |
| Full cream milk | 1 litre | Whole milk gives the best texture |
| Sugar | ½ cup (or to taste) | Adjust for sweetness |
| Ghee (clarified butter) | 1 tbsp | Adds richness and aroma |
| Cardamom powder | ½ tsp | Freshly crushed for best flavour |
| Cashew nuts | 10–12 | Broken pieces |
| Raisins | 10–12 | Optional but traditional |
| Almonds or pistachios | A handful | Finely chopped (optional) |
| Bay leaf | 1 small | Optional, adds subtle aroma |
| Saffron (Kesar) | A few strands | Optional, for colour and aroma |
Instructions
- Rinse and soak rice: Wash the rice thoroughly until the water runs clear. Soak for 20–30 minutes, then drain.
- Boil the milk: In a heavy-bottomed pot, bring milk to a gentle boil. Stir occasionally to prevent sticking.
- Add rice: Add the soaked rice and reduce the flame to low. Stir frequently so it doesn’t stick to the bottom.
- Simmer slowly: Let the mixture simmer for about 30–40 minutes. The rice should cook completely and the milk should thicken to a creamy consistency. Stir occasionally (more often toward the end).
- Add sugar and cardamom: Stir in sugar and cardamom powder. Cook for another 5–10 minutes, stirring gently.
- Prepare ghee and nuts (optional but traditional): In a small pan, heat ghee and lightly fry cashews and raisins until golden. Add this to the kheer.
- Final touch: Optionally, add a few saffron strands and chopped almonds or pistachios.
- Serve: Serve warm during winter or chilled in summer. Traditionally, it’s often served in metal bowls (kansā) during pujas or birthdays.
Tips & Variations
- For extra richness, replace a small portion of milk with evaporated milk or condensed milk.
- To make “Chamal ko Kheer” (temple style), skip the nuts and ghee and use only rice, milk, and sugar — simple but divine.
- Some people add a few drops of rose water at the end for fragrance.