Recipes
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May 28, 2026 8 min read
Why Kheer Is a Universal Favourite
Kheer is a simple but deeply satisfying sweet made from milk, rice, and sugar, prepared in nearly every Nepali household during Tihar, Maghe Sankranti, and other festivals. It doesn't need many ingredients, and the method is straightforward — the main thing it asks of you is patience while the milk slowly thickens.
What You'll Need
- Milk — 1 litre
- Basmati rice — half a cup, washed and soaked
- Sugar — to taste
- Cardamom powder — half a teaspoon
- Cashews, almonds, raisins — a handful, for garnish
- Saffron — a few strands (optional)
Step-by-Step Method
Step 1: Boil the Milk
Bring the milk to a boil in a heavy-bottomed pot over medium heat. Stir occasionally to keep it from scorching.
Step 2: Add the Rice
Once the milk is boiling, add the soaked rice and lower the heat. Let it cook slowly (20-25 minutes), stirring occasionally so it doesn't stick to the bottom.
Step 3: Let It Thicken
Once the rice is fully soft and the milk has reduced to about half its original volume, add sugar and saffron. Cook for another 10-15 minutes until the kheer reaches a consistency that flows off a spoon but is still thick.
Step 4: Garnish and Serve
Stir in cardamom powder and remove from heat. Garnish with cashews, almonds, and raisins, and serve either hot or chilled — both are equally delicious.
The Secret to Thick, Smooth Kheer
- Boil the milk slowly and patiently — rushing it over high heat risks scorching or sticking to the bottom
- Make sure the rice is properly soaked before adding it — this shortens cooking time and helps it soften evenly
- Kheer thickens further as it cools, so take it off the heat while it's still a bit thinner than you want the final result to be
Variations Worth Trying
Vermicelli (sevai) or bread soaked in milk can be used instead of rice for a different take on kheer. Some people also add fruit, like apple or banana.
Fresh milk and rice are available from sellers on FoodSansar — make this easy festival sweet at home today.
