All about Kheer recipes from India

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Kheer is a slow-cooked vegetarian pudding, made with thickened milk and any one of the following, topped with cardamom powder, saffron and dry fruits:

  • Rice
  • Semolina (suji)
  • Sago (saboodana)
  • Lotus seed popped (makhaana)
  • Amaranthus (ramdaana)
  • Buckwheat flour (kuttu)
  • Water chestnut flour (singhara)
  • Ragi flour (millets) 
  • Sweet potato (Shakarkand)
  • Grated carrots
  • Gourd (lauki or ghiya)

I love my bowl of kheer, especially in winter. The sweetener is sugar, rock-candy or jaggery.

Recipe for Semolina Kheer:


Semolina: 4 teaspoons

Milk: 2 cups

Dry fruit: 1/2 cup (Chopped walnuts, almonds, cashew nuts, raisins)

Green cardamom powder: 1/4 teaspoon

Sugar/Jaggery as per taste


Boil milk in a heavy-bottomed pan. Add semolina. Stir and let the milk thicken a bit. When the semolina is cooked and mushy in the milk, add cardomom powder, dry fruit and sugar. Mix well and cook for another 2 minutes. If using jaggery instead of sugar, add it last, after the heat has been switched off. Stir well and serve hot or chilled. This is a lovely bhog for Krishna, especially on Sharad Purnima.

Kheer is a traditional Indian baby food too.

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Meaning of prayer, Asato ma sadgamay, tamaso ma jyotirgamay by Swami Rama

Artists, Padmashri Prof Ranbir Singh Bisht and Prof Vimala Bisht, Lucknow, India

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