Hazelnut Free Kheer
Few desserts are as deeply comforting as this slow-simmered Indian rice pudding, fragrant with saffron, cardamom, and a whisper of rose water. Whole milk and basmati rice cook down together over gentle heat until the mixture turns thick, creamy, and gloriously golden — the kind of texture that feels almost luxurious without any heavy cream or shortcuts. Cashews and almonds are toasted in butter until golden and nutty, then folded in alongside plump golden raisins for little bursts of richness and sweetness throughout. For anyone navigating tree nut concerns around hazelnuts specifically, this recipe leans on cashews, almonds, and optional pistachios — none of which are hazelnuts — so you can enjoy every spoonful with confidence. The rose water finish is subtle but transformative, lifting the whole dish into something that tastes like it came from a proper kitchen with generations of know-how behind it. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight for a pudding that thickens even further and tastes just as wonderful the next day.
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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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