Slow-Simmered Full Cream Milk Kheer with Cardamom
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.
Ingredients
- 1 liter full cream milk
- 1/4 cup basmati rice
- 4 pods green cardamom pods
- 1/2 cup sugar
- 2 tbsp sliced almonds
- 10 strands saffron strands
- 1 tsp rose water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1/4 cup basmati rice under cold water until water runs clear, then soak for 30 minutes.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow-Simmered Full Cream Milk Kheer with Cardamom take to make?
Total time is about 90 minutes (40 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Slow-Simmered Full Cream Milk Kheer with Cardamom?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Slow-Simmered Full Cream Milk Kheer with Cardamom?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Full Cream Milk Kheer with Cardamom for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Full Cream Milk Kheer with Cardamom?
Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
