Sikkimese Kheer
Veg
Slow-cooked rice pudding in the Nepali-Sikkimese style — short-grain rice simmered in full-fat milk with sugar, cardamom, and bay leaf until the rice breaks down and the milk reduces to a thick, creamy, ivory-coloured pudding, finished with raisins and cashews. Made at Tihar (the Nepali festival of lights) and offered as prasad at temple ceremonies; the Sikkimese kheer uses slightly more sugar than North Indian versions and often a small amount of coconut milk is added for a subtly tropical depth. Served warm or cold in small quantities after the main meal; the ritual of making kheer for a festival is an act of devotion as much as cooking.
Cuisines
Sikkimese
Best for
Dessert
Snacks
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1/4 cup | basmati rice |
| 4 cups | milk |
| 1/4 cup | sugar |
| 2 tablespoons | ghee |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | cashew nuts |
| 2 tablespoons | raisins |
| 1 tablespoon | sliced almonds |
| 1 pinch | saffron strands |
| — | salt to taste |
Instructions
- 1 Wash and soak the basmati rice in water for 30 minutes, then drain.
- 2 In a heavy-bottomed pan, heat the ghee over medium heat.
- 3 Add the cashew nuts and raisins, frying until golden brown. Remove and set aside.
- 4 In the same pan, add the soaked rice and sauté for 2-3 minutes.
- 5 Pour in the milk and bring it to a boil, stirring occasionally.
- 6 Reduce the heat and let it simmer, stirring frequently to prevent sticking, until the rice is cooked and the mixture thickens.
- 7 Add sugar, cardamom powder, and a pinch of salt, stirring well.
- 8 Add the fried cashew nuts, raisins, sliced almonds, and saffron strands.
- 9 Cook for another 5 minutes, then remove from heat.
- 10 Serve warm or chilled.
Tips
For a richer taste, use full-fat milk and let the kheer cool down to enhance the flavors.