Rice kheer for Karva Chauth sargi
Slowly simmer rice in milk for creamy cardamom kheer, with optional nuts and saffron.
- Prep
- 5 min
- Cook
- 40 min
- Serves
- 4 small bowls
Before you begin
This rice kheer recipe makes four small bowls for sargi or the evening meal. Use a heavy-bottomed pan and stir regularly, especially near the end. Rice and seviyan cook differently, so this method uses rice throughout instead of treating them as interchangeable.
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
Method 👩🍳
- 1Rinse the rice until the water is less cloudy and drain. Set out a heavy-bottomed saucepan and a spoon that reaches its corners.
- 2Bring 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.
- 3Add the drained rice. Simmer uncovered for about 30–35 minutes, stirring often, until the grains crush easily with a spoon.
- 4Stir in the sugar, cardamom and optional saffron. Cook a few minutes more until creamy; do not reduce it to a stiff pudding.
- 5Add optional chopped nuts, or serve them separately for guests who prefer a nut-free bowl.
- 6Serve warm, or transfer to shallow containers and refrigerate promptly for chilled kheer. Add a little milk when reheating if it has thickened.
Helpful tips 💡
- Use a larger pan than you think you need: milk rises quickly when it boils.
- Kheer thickens after cooling; stop cooking while it is still slightly loose.
Estimated nutrition per portion
1 small bowl (one quarter of the finished batch). Calculation yield: 4 equal portions.
- Energy
- 251 kcal
- Protein
- 8.9 g
- Carbohydrate
- 35 g
- Fat
- 8.5 g
Assumes whole milk at 3.25% fat and the stated sugar amount. Excludes optional nuts and saffron. Divide into four equal portions; other milk types or added milk change the result.
Ingredients and calculation method
- 1 litre whole milk, modelled as 1,031.4 g at 3.25% fat (USDA 244 g per US cup) — USDA NDB 01077
- 50 g dry short-grain rice (¼ of the USDA 200 g cup) — USDA NDB 20452
- 50.4 g sugar (¼ US cup) — USDA NDB 19335
- 0.5 g cardamom (¼ tsp) — USDA NDB 02006
Calculated from ingredient weights × nutrient values per 100 g, summed and divided by 4. Assumes the base ingredients remain in the batch; water loss changes weight. These are ingredient-based estimates, not laboratory results. Brands, portions, substitutions and cooking losses can change actual values.
Source: USDA Standard Reference 28 food-composition data (ZIP). US volume measures are used where stated. Only calories and macronutrients are estimated; no micronutrient or dietary claims are made.
An optional variation
Less-sweet sargi kheer
About 227 kcal per bowl, compared with 251 kcal for the portion in the calculation above. Estimates use the same USDA ingredient data and exclusions.
- Keep the milk, rice and cardamom quantities above. Measure 25.2 g sugar (2 level US tablespoons) instead of 50.4 g.
- Follow the same method, adding the measured sugar after the rice is tender. Expect a less-sweet result; cardamom adds aroma without extra sugar.
- Divide the finished batch into 4 equal bowls. Extra sugar, nuts or milk require a new estimate.
This is a lower-calorie portion option, not a weight-loss promise. A calorie deficit depends on your overall energy intake and expenditure. Enjoy sweets alongside balanced meals; do not skip meals to compensate.
Understand calories and energy balanceMake ahead & storage
Cook the previous evening if helpful. Refrigerate promptly in covered shallow containers and keep chilled until serving; warm only the portion you need.
Keep dairy and cooked food refrigerated at 4°C or below. Refrigerate within two hours, or one hour in temperatures above 32°C. Food storage guidance.
Common questions
Can I use seviyan instead of rice?
Seviyan needs a different cooking time and often a roasting step. Use a seviyan-specific method rather than simmering it for the full rice-kheer time.
How do I fix kheer that is too thick?
Stir in a small amount of milk while warming the kheer gently. Add it gradually so you retain a creamy texture.