Walnut 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 are coaxed together over gentle heat until the mixture thickens into something luxuriously creamy and pale gold — the kind of pudding that feels like a celebration even on an ordinary evening. Butter-toasted cashews and almonds add a warm, nutty crunch, while golden raisins bring little bursts of sweetness throughout. The recipe keeps things beautifully simple, relying on spices and technique rather than any hard-to-source ingredients, and every element listed is naturally free of walnuts — no substitutions needed. For anyone navigating nut sensitivities, it's worth noting that the nuts here are cashews, almonds, and optional pistachios, so you can see exactly what's going into the bowl. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight — it's honestly wonderful all three ways. A scatter of chopped pistachios on top makes it look like something from a restaurant, but the real magic happens in that long, patient stir at the stove.
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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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