Sesame 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 into something luxuriously thick and creamy, with a pale golden hue that looks as beautiful as it tastes. Cashews and almonds are toasted in butter until golden and fragrant, then stirred in alongside plump golden raisins for little pockets of richness and texture in every spoonful. Sesame can sneak into South Asian sweets through shared equipment or pre-mixed spice blends, but every ingredient here is straightforward and easy to source with confidence. The recipe relies entirely on whole, recognizable pantry staples — no hidden pastes, no blended seasonings, nothing to second-guess. Whether you serve it warm straight from the pot or chilled the next day, it's the kind of dessert that feels both celebratory and deeply homey. 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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