Rabdi Badam Kheer

Ingredients

• 1 litrefull-fat milk
• 45 g (¼ cup)good-quality basmati rice, soaked in water for 4–6 hours, drained and roughly mashed by hand
• 70 g (½ cup)skinless almonds, ground into almond powder
• 1 tin (390 g)condensed milk, shop-bought or homemade
• A few podscardamom
• A few strandssaffron

Instructions

1. 1

   Cook the rice

   Put the milk and mashed rice in a saucepan. Cook over a low to medium heat for 15–20 minutes, until the rice is soft and tender.

2. 2

   Add the almonds

   Stir in ½ cup of the ground almond powder and cook over a low to medium heat for a further 10 minutes.

3. 3

   Add the aromatics

   Add the cardamom and saffron.

4. 4

   Stir in condensed milk

   Add the tin of condensed milk and cook over a low heat for 30 minutes, until bubbles begin to form.

5. 5

   Check the texture

   Once the kheer is bubbling and creamy and thick, it is ready.

6. 6

   Chill before serving

   Pour the kheer into small bowls, decorate with nuts and chill in the fridge for 3–4 hours before serving.

What is Rabdi Badam Kheer?

Kheer is a traditional South Asian rice pudding, commonly simmered in milk and served chilled or warm. Rabdi refers to a rich, reduced-milk style, while badam means almond; this version uses condensed milk and ground almonds for a particularly creamy result.

The rice gives the pudding its familiar body, while saffron and cardamom add fragrance. Chilling it for several hours lets the texture settle and makes it refreshing to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 615 calories, 20g protein, 80g carbs, 26g fat.

The rice and condensed milk provide most of the carbohydrates, while full-fat milk, almonds and condensed milk contribute much of the fat. Milk and almonds also supply protein. Serve a bowl with fresh fruit or after a lighter main course to balance the richness.

Prepare the rice and almonds

Soaked rice: the 4–6 hour soak helps the grains soften before cooking. Drain it well, then mash it roughly by hand as directed; it should remain textured rather than becoming a smooth paste.

Ground almonds: use skinless almonds and grind them into a powder. Add them after the rice has cooked until tender so they can thicken and flavour the milk.

Simmer gently

Low heat: gentle cooking helps the milk and rice combine without scorching the bottom of the pan. Stir regularly, especially as the mixture thickens.

Condensed milk: add it after the rice and almonds have cooked, then keep the heat low for the stated 30 minutes. The mixture should begin to bubble; avoid letting it boil vigorously.

Look for a creamy finish

Rice: check that the grains are soft and tender after the first 15–20 minutes before adding the almonds.

Kheer: the final mixture should look creamy and thick, with bubbles starting to form. It will thicken further as it cools, so it need not be stiff in the pan.

Make time for chilling

The recipe gives 15–20 minutes for the rice, another 10 minutes for the almonds and 30 minutes after adding condensed milk, followed by 3–4 hours in the fridge. Allow extra time for the kheer to cool before chilling if needed.

The overall preparation and cooling time is not specified, so plan around the stated cooking and chilling periods rather than relying on a total time.

Serve in small bowls

Pour the kheer into small bowls before chilling, then decorate with nuts just before serving. It can be served as a dessert after a meal or as part of a festive spread.

Its richness pairs well with a lighter meal and fresh fruit on the side. Keep any extra garnish separate until serving so it stays distinct from the creamy pudding.

Recipe notes & tips

• Soak the basmati rice for the full 4–6 hours, then drain it before mashing.
• Keep the pan over a low to medium heat while the rice softens, and stir regularly.
• Grind the skinless almonds finely so they blend smoothly into the milk.
• Add the saffron and cardamom with the almonds, as directed.
• Use a heavy-based saucepan to make it easier to cook the milk mixture gently.
• Chill the kheer for 3–4 hours before serving for the intended cold, thick texture.

Variations

• Use homemade condensed milk: substitute it for the 390 g tin if you have it ready.
• Change the nuts: use chopped pistachios or cashews as the finishing garnish.
• Boost the saffron: steep the strands in a little warm milk before adding them.
• Serve warm: skip the chilling stage and serve once the kheer has reached a creamy, thick consistency.
• Adjust the cardamom: use fewer or more pods to suit your preferred level of fragrance.

Common mistakes to avoid

• Skipping the soak: the rice may take longer to soften; soak it for 4–6 hours as specified.
• Leaving the rice whole: mash it roughly by hand after draining so it can disperse through the pudding.
• Cooking over high heat: the milk can catch on the pan; keep the heat low to medium or low as directed.
• Adding condensed milk too early: wait until the rice and almond powder have had their cooking time.
• Expecting it to be stiff while hot: the kheer thickens as it cools, so use the creamy, thick cue rather than cooking it dry.
• Serving without chilling: allow 3–4 hours in the fridge for the intended chilled texture.

How to store

Cover and refrigerate leftover kheer, and eat it within 3 days. Serve it cold, or warm gently in a saucepan over a low heat, stirring often; loosen with a splash of milk if it has thickened too much.

Frequently asked questions