Gelatin Free Kheer
This fragrant, slow-cooked rice pudding is one of those desserts that feels genuinely luxurious without requiring anything complicated or hard to source. Whole milk and basmati rice simmer together low and slow until the mixture thickens into something silky and deeply comforting, naturally rich without any setting agents or additives. Saffron gives it a gorgeous pale golden hue and a subtle floral depth, while cardamom and a finishing splash of rose water layer in warmth and fragrance that make every spoonful feel special. Butter-toasted cashews, almonds, and golden raisins add texture and a gentle sweetness that plays beautifully against the creamy base. Because this recipe is built entirely around real, whole ingredients — no thickeners, no stabilizers, nothing processed — it's a completely clean choice for anyone avoiding gelatin or animal-derived setting agents that sneak into so many store-bought puddings and desserts. It works equally well warm from the pot, cooled to room temperature, or chilled overnight, making it as practical as it is impressive. A scatter of chopped pistachios on top is optional, but honestly, don't skip it.
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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.
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