4 Mouthwatering Kheer Recipes to Make Your Holiday Season Even More Special

In India, Kheer is prepared on every festive occasion and also on lazy days when you want simple recipes that can be whipped up with minimal ingredients. Kheer is perhaps one of the oldest sweet dishes which is even recommended by Ayurveda for good health and has endless modern versions from apple kheer, sewaiyan, sabudana kheer, matar kheer, poha kheer to paneer kheer . (Also read: 3 delicious laddoo recipes to make)

Kheer lovers can enjoy this appetizing dessert at any time of the day – at breakfast with Pooris, as a snack or dessert after dinner or lunch. Festival time has arrived with Ganesh Chaturthi and Onam, and will continue as Navratri, Dussehra and Diwali are just around the corner. So why not add some Kheer recipes to our list of festive dishes and enjoy them with your friends and family during those memorable get-togethers.

Here are 4 kheer recipes to make your holiday season even more special.


(Recipe from dietitian Garima Goyal)

Coconut Kheer (Pinterest)


Milk – 1 liter

Grated coconut – 1 cup

Cardamom powder – 2 teaspoons


Chopped almonds, pistachios, cashews – 1 tbsp

Saffron strands


• Take a few strands of saffron and soak them in lukewarm milk.

• Now take a hot saucepan and pour in the rest of the milk. Heat it over medium heat and keep stirring.

• In the next step, add 1 cup of freshly grated coconut into the milk. Stir the mixture until it comes to a boil.

• Let the mixture cook for at least 20 minutes. Keep an eye on the coconut so it doesn’t get overcooked or burnt.

• Finally, add all the other ingredients. Add 3-4 tablespoons of sugar or according to your taste. Continue adding chopped dried fruits and cardamom powder.

• Stir the mixture well and over medium heat, cook for another 7 to 10 minutes.

• For the last step, sprinkle some chopped slivered almonds over the kheer.


(Recipe by Swapandeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa)

Matar Ki Kheer


Desi ghee – 75g

Finely chopped pistachio – 10 g

Chopped cashews – 15 g

Chopped almonds – 15 g

Chopped grapes – 20 g

Milk – 750ml

Coarse mashed peas – 120 g

Sugar – 80g

Cardamom powder – 5 g

Danedar Khoya – 75g


• Heat the ghee in a saucepan, add the finely chopped pistachios, cashews, almonds, raisins and fry

• Add the milk to the saucepan and reduce by half

• Now heat the desi ghee in another pan, when hot add the mashed peas and cook for 5-6 minutes

• Add the pea puree to the milk mixture. Add the sugar and cook over low heat for 5-6 minutes. Now add the cardamom powder

• Serve the kheer hot/cold in a bowl and garnish it with chopped and dried fruits


(Recipe by Swapandeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa)

Rajgira Kheer


Amaranth seeds (Rajgira) – 500 g

Milk – 1500ml

Sugar – 200 g

Chopped almond – 50 g

Chopped cashews – 50 g

Raisins – 20 g

Cardamom powder – 5 g

Pistachios, chopped, for garnish


• Heat the pan over low heat with 2-3 tablespoons of rajgira at a time. As rajrira appears, remove the popped seeds onto a plate


(Recipe from dietitian Garima Goyal)

Sabudana Kheer


Sabudana – 1 cup

Cashew nut


Milk -500ml

Sugar – 4-5 tablespoons

Cardamom powder – 1-2 teaspoons



• Take 1 cup of sabudana and wash them thoroughly to remove any dirt.

• Finely chop 5-6 cashews and 5-6 almonds. You can soak them in water for some time to make them softer.

• Meanwhile, keep the washed sabudana or white beads aside for two hours.

• Now take a hot saucepan and pour 500 ml of milk into this saucepan.

• Heat it for some time until it comes to a boil. When the milk begins to boil, add the sabudana to the hot milk.

• Now add the sugar to the mixture and continue to stir.

• Finally, add the chopped almonds and cashews and stir well.

• Sprinkle with a pinch of salt and mix again.

• Finally, for garnish, sprinkle some cardamom powder over the mixture and your classic sabudana kheer is ready to enjoy.

• When all the seeds have popped, boil the milk in a heavy-bottomed saucepan

• Once the milk has boiled, add the burst rajgira and stir occasionally, over medium heat. Cook for another 10 minutes or until the rajgira is cooked

• Once cooked, add the chopped walnuts, raisins, cardamom powder and simmer for about 5 minutes. Turn off the gas, garnish with nuts and serve hot.

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