Beef Free Kheer
Kheer is one of those desserts that feels genuinely luxurious while being made from the most humble pantry staples. Whole milk is slowly simmered with basmati rice until it transforms into a thick, creamy pudding that's fragrant with cardamom, saffron, and a finishing splash of rose water. The result is silky, subtly floral, and deeply satisfying in a way that feels both celebratory and comforting at the same time. What makes this version especially beautiful is the toasted nut mixture — cashews and almonds are browned in butter until golden and fragrant, then tossed with plumped golden raisins before being stirred right into the pudding. Every spoonful has a little texture, a little sweetness, and a warmth that lingers. A scatter of chopped pistachios on top adds a pop of color and a fresh crunch that rounds everything out perfectly. Since this recipe is built entirely around dairy, rice, nuts, and spices, it naturally sidesteps any concern about beef or beef-derived ingredients without any substitutions or workarounds needed. It's a completely plant-and-dairy-based dish from start to finish, so you can serve it with total confidence at any table. Whether you enjoy it warm straight from the pot or chilled the next day, this is the kind of dessert that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 5 cups whole milk
- ¼ cup basmati rice, rinsed
- ⅓ cup sugar
- ¼ tsp ground cardamom
- 1 pinch saffron threads
- 1 tbsp unsalted butter
- 2 tbsp raw cashews, roughly chopped
- 2 tbsp raw almonds, slivered or roughly chopped
- 2 tbsp golden raisins
- 1 tsp rose water
For serving
- 1 tbsp pistachios, roughly chopped (optional)
Instructions
- 1
Combine the milk and rinsed basmati rice in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, stirring frequently to prevent the milk from scorching on the bottom.
- 2
Reduce the heat to medium-low and cook, stirring every 2–3 minutes and scraping the bottom and sides of the pan, until the milk has reduced by roughly half and the rice is completely soft and the mixture is thick enough to coat the back of a spoon, about 35–40 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!