10 rich and creamy kheer variations to try at home
Rice kheerThe classic version is made with rice, milk, sugar and cardamom. Garnished with saffron and nuts, it’s creamy, fragrant and a staple dessert during festivals and celebrations.
Sabudana kheerMade with tapioca pearls soaked and cooked in sweetened milk. Light, soothing and often eaten during fasting, it’s rich in texture and easy on the stomach.
Vermicelli kheerThin vermicelli noodles are roasted, then simmered in milk with sugar and cardamom. Quick to make, this North Indian favourite is often prepared during Eid and special occasions.
Carrot kheerGrated carrots cooked in milk with sugar, cardamom and a hint of ghee. It’s naturally sweet, vibrant and loaded with nutrients and festive charm.
Coconut kheerGrated coconut and coconut milk are used for a rich and tropical twist. Often popular in South India, it’s aromatic, dairy-free and subtly sweet with jaggery or sugar.
Makhana kheerPuffed lotus seeds are roasted and simmered in milk until soft. A perfect fasting recipe, it’s healthy, crunchy and high in protein and calcium.
Bottle gourd kheerGrated bottle gourd is cooked with milk and sugar, then flavoured with cardamom. It’s light, cooling and often made during summers and festivals like Navratri.
Poha kheerThis kheer consists of flattened rice (poha) cooked in jaggery and coconut or dairy milk. Popular in South India, it’s quick, delicious and ideal for a sweet after-meal treat.
Paneer kheerGrated or crumbled paneer is simmered in milk with sugar and cardamom. It is creamy, mildly chewy and an indulgent dessert perfect for festive or special occasions.
Badam kheerAlmond paste is cooked in milk with saffron and sugar for a rich and nutty flavour. It’s luxurious, protein-rich and often served during winter or weddings.