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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Traditional Indian Rice Pudding

Kheer

(45 reviews)
"

Kheer is one of those desserts that transports me straight back to festive days and happy family gatherings. The aroma of saffron and cardamom is simply intoxicating, making the whole house smell like a celebration.

"
Traditional Indian Rice Pudding
Prep time:5 mins
Cook time:45 mins
Total time:50 mins

Protein

6g

Carbs

35g

Fat

5g

Calories

210 kcal

Servings:
6
VegetarianGluten Free

Ingredients

whole milk1 liter
basmati rice1/4 cup
(rinsed)
sugar1/2 cup
(adjust to taste)
nuts1/4 cup
(sliced almonds and pistachios)
rose water1 tsp
(optional)

Spices

green cardamom pods4
(crushed)
saffron strandsa pinch
(soaked in 1 tbsp warm milk)

Directions

Begin Simmering the Milk

  1. In a heavy-bottomed pot, bring the milk to a gentle boil over medium heat, stirring occasionally to prevent sticking.

Add the Rice

  1. Add the rinsed basmati rice to the boiling milk.
  2. Reduce the heat to low and simmer uncovered for about 30 minutes, stirring occasionally, until the rice is soft and the mixture thickens.
Chef's tip: Stir more frequently towards the end to prevent the rice from sticking to the bottom.

Sweeten and Flavor

  1. Stir in the sugar and crushed cardamom pods.
  2. Continue to cook for 5–10 more minutes until the sugar is completely dissolved and the kheer is creamy.

Finish and Garnish

  1. Stir in the saffron milk and let it simmer for an additional 2 minutes.
  2. Remove from heat and stir in the rose water, if using.
  3. Garnish with sliced nuts before serving.
Chef's tip: For an extra pop of flavor, lightly toast the nuts in a dry pan before garnishing.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.