Bihari Kheer
Veg
Traditional rice pudding — short-grain rice slow-simmered in whole milk with sugar and cardamom until thick and creamy, sometimes finished with saffron or raisins. The festive dessert of Bihar served at weddings, Chhath Puja, Teej, and every auspicious occasion.
Cuisines
Bihari
Best for
Dinner
Snacks
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1/4 cup | basmati rice |
| 1 liter | full cream milk |
| 1/4 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | chopped nuts (almonds, cashews, pistachios) |
| 1 tablespoon | raisins |
| 1 pinch | saffron strands |
| 1 tablespoon | ghee |
Instructions
- 1 Wash and soak the basmati rice for 30 minutes.
- 2 In a heavy-bottomed pan, bring the milk to a boil.
- 3 Drain the soaked rice and add it to the boiling milk.
- 4 Cook on low flame, stirring continuously to avoid sticking, until the rice is fully cooked and the milk thickens.
- 5 Add sugar and continue to cook for another 5-10 minutes, stirring occasionally.
- 6 In a small pan, heat ghee and fry the chopped nuts and raisins until golden.
- 7 Add the fried nuts, raisins, cardamom powder, and saffron strands to the kheer.
- 8 Mix well and cook for another 2-3 minutes.
- 9 Remove from heat and let it cool slightly before serving.
Tips
For a richer taste, use a mix of whole milk and condensed milk.