Slow-Simmered Full Cream Milk Kheer with Cardamom

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and indulgent Indian dessert featuring heritage full cream milk slowly simmered with rice and fragrant cardamom pods for a luscious kheer. This Indian-inspired recipe, ready in about 90 minutes, layers full cream milk, basmati rice, green cardamom pods into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 50 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/4 cup basmati rice under cold water until water runs clear, then soak for 30 minutes.
  2. Step 2: In a heavy-bottomed pan, bring 1 liter of full cream milk to a gentle boil over medium heat, stirring occasionally to prevent scorching.
  3. Step 3: Drain the soaked rice and add it to the boiling milk along with 4 slightly crushed green cardamom pods. Reduce heat to low and simmer gently, stirring frequently, for 40 minutes until the rice is tender and the milk thickens.
  4. Step 4: Stir in 1/2 cup sugar and 10 strands of saffron, cooking for an additional 10 minutes until the kheer thickens to a creamy consistency.
  5. Step 5: Remove from heat, discard the cardamom pods, and stir in 1 tsp rose water and 2 tbsp sliced almonds. Let cool slightly before serving warm or chilled.

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