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Creamy cardamom kheer

Creamy cardamom kheer

Celebrate Diwali with this sweet and creamy cardamom kheer. Slow-cooked to perfection, this dish doesn’t need lots of attention from you.

5 minutes
1 hour 30 minutes
8 people
What you'll need
  • 165g basmati rice
  • 2.5 pints full-fat milk
  • 70g white sugar
  • 2 tbsp condensed milk
  • ½ tsp saffron
  • 1tsp ground cardamom
  • Flaked almonds and pistachios for decoration
Step 1.

Wash and drain your rice at least twice. Repeat until the water runs clear and all the starch is removed.


Place in a large deep pan.

Step 2.

Pour in the full-fat milk and stir in the sugar. Simmer on a low heat for around an hour, stirring every 10 minutes to avoid it sticking.

Step 3.

After an hour, add the saffron, cardamom and stir in the condensed milk.


Leave on a low heat and cook for another 30 minutes, stirring every 10 minutes or so.

Step 4.

Take off the heat and serve topped with nuts.

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