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Kheer is one of India’s most beloved desserts, often made during festivals, weddings, and special occasions. The dry fruit version elevates regular kheer by adding almonds, cashews, pistachios, and raisins for richness and texture. The dry fruits not only add crunch but also enhance the creaminess of the kheer as they simmer in milk.
Traditionally, full-fat milk is slow-cooked with rice (or sometimes vermicelli) until it thickens naturally. Sugar balances the flavors, while cardamom and saffron infuse a delicate aroma. The result is a dessert that is luxurious yet comforting, making it a centerpiece in Indian feasts.
Dry Fruit Kheer can be served warm in winters or chilled in summers, making it versatile across seasons.
Prepare Dry Fruits
Heat ghee in a small pan. Lightly roast almonds, cashews, pistachios, and raisins until golden. Set aside.
Cook Rice/Vermicelli
Bring milk to boil in a heavy pan. Add soaked rice (or vermicelli) and simmer on low heat, stirring occasionally to prevent sticking. Cook until rice is soft and milk thickens (20–25 minutes).
Add Sweetness & Flavor
Add sugar, saffron milk, and cardamom powder. Stir well until sugar dissolves.
Add Dry Fruits
Mix in half of the roasted dry fruits. Simmer 5 minutes more.
Serve
Pour into bowls, garnish with remaining dry fruits. Serve warm or chilled.
Yes, simmer just milk, sugar, and dry fruits for a nutty kheer.
Yes, use almond or coconut milk, but don’t over-boil to avoid splitting.
Yes, chop and soak them, then add while simmering milk for natural sweetness.
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