The first time I tasted kheeranand, it was in a tiny kitchen full of steam and laughter — someone’s auntie had stirred it for what felt like hours while talking about her garden and gossiping about the neighbour’s son who bought a motorbike. It wasn’t just dessert; it was a moment. Creamy, fragrant, gently sweet, and warm in every possible sense.
Kheeranand is one of those dishes that slows everything down. It simmers on the stove while the house fills with the scent of saffron and cardamom, and you start remembering why you love cooking in the first place. There’s no rushing it, and that’s part of the charm. Some days, you need that kind of kitchen therapy.
Why You’ll Love It
- Proper comfort food — like a hug in a bowl.
- Not overly sweet, so it won’t knock you flat after dinner.
- Fragrant with spices — saffron and cardamom do the heavy lifting.
- Beautiful to serve — all those pistachios and rose water? Fancy.
- Great for making ahead — it actually tastes better the next day.
- Completely adaptable — add nuts, fruit, or leave it pure and simple.
Ingredients
- ½ cup Basmati rice
- 1 litre full-fat milk
- 1 cup sugar (adjust to taste)
- A generous pinch of saffron strands
- 4–5 cardamom pods, crushed
- 10 almonds, slivered
- 10 pistachios, slivered
- 1 tsp rose water
- 2 tbsp raisins
How to Make It
Rinse and soak the rice:
Give the rice a proper rinse under cold water until it runs clear — this helps stop it from turning gluey. Then soak it in water for about 30 minutes while you do other bits.
Warm the milk and breathe in:
In a heavy-bottomed pan (honestly, use your best one — this will stick), bring the milk to a gentle simmer. Don’t let it boil over — I’ve done that. It’s not fun.
Rice goes in — time to slow down:
Drain the rice and add it to the simmering milk. Stir every now and then — you don’t have to babysit it, but don’t wander off either. Let it cook low and slow for around 45 minutes, until the rice is very soft and the whole mix has thickened.
Add the magic bits:
Stir in the sugar, saffron (you can soak it in a tablespoon of warm milk first if you’re fancy), and crushed cardamom pods. Cook for another 10 minutes so everything gets cosy together.
Off the heat, in with the extras:
Remove the pan from the hob. Add your slivered almonds, pistachios, raisins, and that lovely splash of rose water. Give it a gentle stir — it’ll smell divine right about now.
Chill and let the flavours settle:
Pour the kheer into a serving bowl or little pots if you’re feeling cute. Let it cool slightly, then refrigerate for at least 2 hours. It firms up a little and tastes even better cold.
Common Mistakes and How to Dodge Them
My rice turned mushy.
You probably overcooked it or didn’t rinse it enough. Use basmati and keep the heat low.
Why’s it so thick?
Kheer thickens as it cools — add a splash of warm milk before serving to loosen it up.
It’s too sweet.
That’s an easy fix. Start with less sugar, taste as you go. Everyone’s sweet tooth is different.
There’s no colour from the saffron!
Soak your saffron strands in warm milk before adding — helps draw out the golden hue.
Burnt milk at the bottom?
Yep, been there. Use a heavy-bottomed pan, stir gently and often, and don’t rush the heat.
Storage and Reheating
Fridge:
Pop it in an airtight container and chill. It’ll last 2–3 days. Stir before serving.
Freezer:
You can freeze it, but the texture might change a bit. If you must, use a tight-lid container and leave space for expansion.
Reheating:
- Stovetop: Add a splash of milk, heat gently, stir a lot.
- Microwave: Medium heat, 30 seconds at a time, stirring between blasts.
- Don’t let it boil again — it’ll split or turn grainy.
Frequently Asked Questions
Can I use a different rice?
Basmati is best, but jasmine or even short-grain rice will work in a pinch. Adjust the cook time.
What if I don’t have rose water?
Skip it, or use a drop of vanilla. Totally optional — it just adds a floral note.
Can I make it vegan?
Absolutely! Use full-fat coconut milk or oat milk, and swap the sugar if needed.
What goes well with kheeranand?
Gulab jamun, crispy puris, or even a hot cup of chai. Honestly, it holds its own though.
Nutrition Facts (Per Serving):
- Calories: 300
- Fat: 10g
- Carbs: 45g
- Protein: 5g
- Sugar: 20g
- Sodium: 50mg
Kheeranand Recipe
Description
Creamy, fragrant, and lightly spiced — this rice pudding brings basmati, saffron, and rose together in one beautifully nostalgic bowl.
Ingredients
Instructions
- Rinse and soak the rice for 30 mins.
- Simmer milk in a heavy pan.
- Add rice and cook 45 mins, stirring often.
- Stir in sugar, saffron, and cardamom; cook 10 mins.
- Take off heat; add nuts, raisins, rose water.
- Chill for 2+ hours before serving.
Notes
- Stir often to avoid burning the milk.
- Add soaked saffron for stronger colour and aroma.
- Adjust sugar to taste — it’s easy to overdo.
- For a thinner consistency, loosen with warm milk before serving.