Turkey Free Kheer
Kheer is one of those desserts that feels genuinely luxurious while being made from the most humble pantry staples. Slow-simmered whole milk and basmati rice come together into a thick, creamy pudding that's perfumed with cardamom, saffron, and a finishing splash of rose water — it's floral, warming, and deeply satisfying all at once. The saffron slowly blooms into the milk as it reduces, giving the kheer a gorgeous pale golden hue that looks as beautiful as it tastes. Toasted cashews and almonds are stirred through for a little richness and crunch, while plumped golden raisins add just enough sweetness to balance everything out. Every single ingredient here is naturally free from poultry of any kind, so there's nothing to swap or second-guess — just straightforward, wholesome cooking. You can serve it warm straight from the pot, let it cool to room temperature, or chill it overnight for a pudding that thickens even further into something almost silky. 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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