Honey Free Kheer
Slow-simmered and deeply fragrant, this classic Indian rice pudding is the kind of dessert that feels both celebratory and comforting at the same time. Whole milk and basmati rice cook down together over gentle heat until the mixture thickens into something luscious and creamy, perfumed with cardamom, saffron, and a finishing splash of rose water. The natural sweetness here comes entirely from sugar, making it a clean and straightforward choice for anyone avoiding honey or other liquid sweeteners — no substitutions or workarounds needed. Butter-toasted cashews, almonds, and golden raisins get stirred in at the end, adding richness and little bursts of texture throughout every spoonful. A scatter of chopped pistachios on top makes it look as beautiful as it tastes. You can serve it warm straight from the pot, let it cool to room temperature, or chill it overnight — it's honestly wonderful all three ways.
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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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