Kadi Hue Kheer is a traditional Indian dessert with a unique caramel twist. Unlike regular kheer, this recipe involves slow-cooking rice in milk and adding a luscious caramelized sugar syrup that enhances the flavor with a deep, rich sweetness. This kheer is thick, creamy, and indulgent, making it a perfect treat for festivals, special occasions, or even as a comforting dessert.

What is Kadi Hue Kheer?

Kadi Hue Kheer is a caramelized rice pudding where rice is slow-cooked in full-fat milk until it turns creamy and rich. The key highlight of this dish is the golden caramel syrup, which adds a unique depth of flavor, making it different from regular kheer. It is often garnished with chopped pistachios and mixed dry fruits for added texture and richness.

Main Ingredients of Kadi Hue Kheer

• Full-Fat Milk – Provides a creamy and rich texture.

• Rice – Soaked and slow-cooked to a soft, melt-in-the-mouth consistency.

• Sugar & Caramel – Adds sweetness and a deep caramelized flavor.

• Dry Fruits (Pistachios, Almonds, Cashews, Raisins) – For extra crunch and richness.

What Is So Special About Kadi Hue Kheer?

✔ Unique Caramelized Flavor – Different from regular kheer!
✔ Thick & Creamy – Slow cooking gives it a rich, luscious texture.
✔ Festive Dessert – Perfect for celebrations and special occasions.
✔ Easy to Make – Requires simple ingredients but tastes gourmet!

Quick and Easy to Make

This Kadi Hue Kheer is a one-pot dessert that is effortless yet packed with flavors. With just a few simple steps, you can create a restaurant-style caramelized kheer at home.

How to Make Kadi Hue Kheer

1. Cook the Rice:

• In a heavy-bottomed pan, bring 1 liter full-fat milk to a boil over medium heat.

• Drain and add ½ cup soaked rice to the boiling milk.

• Cook on low heat, stirring occasionally, until the rice becomes soft and fully cooked (this takes about 25–30 minutes).

2. Mash the Rice:

• Once the rice is tender, use a spoon or spatula to mash it slightly.

• This will give the kheer a thicker and creamier texture.

3. Prepare the Caramel:

• In a separate pan, add ½ cup sugar and 2 tablespoons of water over low heat.

• Let the sugar melt, stirring occasionally, until it turns golden brown (this takes about 3–4 minutes).

• Be careful not to overcook, as burnt caramel can taste bitter.

4. Combine Everything:

• Slowly pour the caramelized sugar into the rice and milk mixture while stirring constantly.

• Let it cook for another 5–7 minutes, so the flavors blend well, and the kheer thickens.

5. Garnish and Serve:

• Turn off the heat and garnish with 2 tablespoons chopped pistachios and 2 tablespoons mixed dry fruits (almonds, cashews, raisins).

• Serve hot for a cozy dessert or chilled for a refreshing treat.

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Expert Tips

• Use Full-Fat Milk – This ensures rich and creamy kheer.

• Slow Cooking is Key – Stir occasionally to prevent burning and achieve a thick texture.

• Mash the Rice Slightly – This enhances the creaminess of the kheer.

• Be Careful with Caramel – Cook on low heat and avoid burning the sugar.

• For Extra Flavor – Add a pinch of cardamom powder or saffron strands.

Recipe Card

Kadi Hue Kheer

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Category

Dessert

Servings

4

Prep Time

10 minutes

Cook Time

45 minutes

Calories

250

Kadi Hue Kheer is arich, creamy caramel-infused Indian rice pudding made withslow-cooked rice, milk, and golden caramel syrup. This unique twist on traditional kheer isperfect for festive occasions!

Author:

Parth Kapoor

Ingredients

• Full-Fat Milk – 1 liter
• Rice – ½ cup (soaked for 30 minutes)
• Sugar – ½ cup
• Water – 2 tbsp (for caramel)
• Chopped Pistachios – 2 tbsp
• Mixed Dry Fruits (Almonds, Cashews, Raisins) – 2 tbsp

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Directions

Cook the Rice:

1.  In a heavy-bottomed pan, bring milk to a boil.

2. Add soaked rice and cook on low heat, stirring occasionally, until the rice is fully cooked and soft (about 25-30 minutes).

Mash the Rice:

1. Once the rice is cooked, mash it slightly with your fingers or the back of a spoon to give the kheer a smooth and creamy texture.

Prepare the Caramel:

1. In a separate pan, melt sugar with 2 tablespoons of water over low heat.

2. Stir gently and let it cook until it turns golden brown. Be careful not to burn it!

Combine Everything:

1. Slowly pour the caramel syrup into the milk and rice mixture, stirring constantly to mix evenly.

2. Let the kheer cook for another 5–7 minutes until the flavors blend and the texture thickens.

Garnish & Serve:

1. Turn off the heat and garnish with chopped pistachios and mixed dry fruits.

2. Serve hot or chilled, as per preference.

Recipe Note

For Extra Flavor: Addcardamom powder or saffron while cooking.

To Make It Thicker: Simmer for alonger time and let the milk reduce further.

Storage Tip: Store in anairtight container in the fridge forup to 2 days.

Serving Suggestions: Enjoy warm inwinter or chilled insummer