“This treat is often made to offer to God for every special occasion in Hindu religion, especially for Durga Puja (Navratri) and New Years, as it is considered auspicious!”
by Ourmila Purremchund who works in our Quality Service Center in Mauritius
Born in ancient India, this comforting dessert blends milk, rice, and tradition into every spoonful.
Kheer is a traditional Indian dessert known for its sweet, comforting flavour and simple ingredients. The name kheer comes from the Sanskrit word ‘ksheer’, meaning milk, the heart of this creamy pudding that has been enjoyed for over 2,000 years. It is traditionally prepared for festivals such as Durga Puja, Navratri, Diwali,* and the New Year and has become a symbol of generosity and joy across South Asia and the Middle East.
Although kheer can also be made with vermicelli, tapioca pearls, broken wheat, millet or semolina, basmati rice is the best choice. Its fragrant aroma and delicate grains create a pudding that is creamy yet retains its texture. It is often flavored with cardamom, and some versions include rose water or saffron for an added touch of fragrance.
To make perfect kheer, stir regularly after adding the rice to prevent lumps. This versatile dessert can be served warm in the winter for comfort or chilled in the summer for a light, refreshing treat. Enjoy it with a warm cup of masala chai or spiced black tea!
* Durga Puja is a ten-day Hindu festival honoring the goddess Durga. Navratri celebrates Durga’s nine divine forms over nine days of devotion and dance. Diwali, the Festival of Lights, marks the triumph of good over evil and is celebrated with lamps, sweets, and family gatherings.
Dessert
Vegetarian
Preparation time: 30 min
Ingredients:
- 1/4 cup of basmati rice
- 4 cups of full fat milk or powder milk
- 4 to 6 tbs sugar
- 1/2 tsp cardamom powder
- 10 almonds, sliced or grated
- 2 tbs raisins
- Optional: fresh cooking cream or condensed milk
Preparation:
Rinse the rice at least three times, then leave it to soak in water until the milk is hot and ready.
Pour 1/4 cup of water and 4 cups of milk into a pot and bring it to a boil over medium heat. Then stir in the drained rice.
Keep stirring frequently, scraping the bottom of the the pot, to prevent the milk from scorching. Cook over a medium-low heat until the rice is completely cooked, soft and slightly mushy. To check if the rice grains are cooked, mash a few grains with a spoon, they should break up easily.
Add 4–6 tablespoons of sugar and 1/2 teaspoon of cardamom powder. Reduce the heat and cook until the sugar has dissolved completely. Taste and add more sugar if required.
Garnish the rice kheer with the almonds and raisins before serving. Special tip: For an even sweeter taste, add a drizzle of fresh cooking cream or condensed milk.
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