Rice kheer for Karva Chauth sargi
Slowly simmer rice in milk for creamy cardamom kheer, with optional nuts and saffron.
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Ingredients
- 1 litre milk
- ¼ cup short-grain rice
- ¼ cup sugar, adjust to taste
- ¼ tsp ground cardamom
- 1 tbsp chopped almonds or pistachios, optional
- 4–5 saffron strands, optional
How to make it
- Rinse the rice until the water is less cloudy and drain. Set out a heavy-bottomed saucepan and a spoon that reaches its corners.
- Bring the milk just to a boil, then reduce the heat to a gentle simmer. Stir and scrape the base so the milk does not catch.
- Add the drained rice. Simmer uncovered for about 30–35 minutes, stirring often, until the grains crush easily with a spoon.
- Stir in the sugar, cardamom and optional saffron. Cook a few minutes more until creamy; do not reduce it to a stiff pudding.
- Add optional chopped nuts, or serve them separately for guests who prefer a nut-free bowl.
- Serve warm, or transfer to shallow containers and refrigerate promptly for chilled kheer. Add a little milk when reheating if it has thickened.
Good to know
Can I use ingredients I already have?
Yes. Check the ingredient list and quantities above before starting. Adjust the batch to your needs; shopping pack quantities are separate from recipe measurements.
What should I check before cooking?
Read all the steps first, prepare your equipment and check ingredient labels for your family’s dietary needs. Use the recipe-specific tips above where provided.
Can I follow this guide without buying the pack?
Yes. The guide is available independently of the shopping pack. Pack availability and delivery are confirmed separately when products are available.
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