Sugar-Free Almond Milk Kheer | Badam Doodh Kheer

This sugar-free almond milk kheer is a light, wholesome twist on the traditional Indian dessert. Made with creamy unsweetened almond milk and naturally sweetened with dates, it’s a delicious and guilt-free treat perfect for any occasion, served warm or chilled in a tin for a beautiful presentation.

Let’s make healthier Sugar-Free Almond Kheer with step-by-step photo instructions.

About Almond Milk Kheer

Almond Milk Kheer or Badam Kheer is a contemporary adaptation of the traditional Indian rice pudding, where we replace regular milk with sugar-free almond milk to create a lighter, healthier version without compromising on the authentic flavors and creamy texture that make kheer so beloved.

Using sugar-free almond milk and naturally sweet dates keeps this kheer perfectly sweet without any refined sugar. It’s completely dairy-free, light, and ideal for anyone following a vegan, lactose-free, or calorie-conscious diet. 

Unlike traditional kheer that takes hours to make, this version comes together in just 35–40 minutes. With the aroma of cardamom, saffron, and slow-cooked rice, it gives that same authentic taste you know and love from classic Indian kheer.

This recipe brings together the best of traditional Indian dessert-making with modern nutritional awareness. The result? A dessert that’s rich in flavor, beautifully aromatic, and significantly lower in sugar and calories than conventional kheer.

Why You’ll Love This Recipe

This Almond Milk Kheer

✔️ Is a healthier version of kheer 

✔️ Is refined sugar free

✔️ Is tried & tested

✔️ Is suitable for vegan & gluten free diets

Ingredients for Almond Milk Kheer (Serves 6)

For the Kheer:

• 75g basmati rice (rinsed and soaked for 30 minutes)

• 1 liter sugar-free almond milk (I use Orasì Sugar-Free Almond Drink)

• 8-10 Medjool dates, pitted and finely chopped

• 6 green cardamom pods, lightly crushed

• 15-20 saffron strands

• 2 tbsp warm almond milk (for soaking saffron)

• 2 tbsp slivered almonds

• 2 tbsp chopped pistachios

• 1 tbsp rose water (optional but recommended)

• Small pinch of salt

For Garnish:

• Extra slivered almonds

• Chopped pistachios

• Few saffron strands

• Edible rose petals (optional)

• Edible silver leaf (varak) for special occasions

Step-by-Step Instructions

Prep Work (10 minutes)

Step 1: Prepare the Rice Rinse the basmati rice thoroughly under running water until the water runs clear. This removes excess starch and prevents the kheer from becoming too thick. Soak in water for 30 minutes, then drain completely.

Step 2: Prep Your Aromatics Lightly crush the cardamom pods using a mortar and pestle—just enough to split them open and release the aromatic seeds. Soak the saffron strands in 2 tablespoons of warm almond milk and set aside.

Step 3: Chop the Dates Finely chop your Medjool dates. They should be quite small as they’ll break down during cooking and distribute sweetness throughout the kheer.

Cooking the Kheer (30 minutes)

Step 4: Start with the Almond Milk Pour the sugar-free almond milk into a heavy-bottomed pan or kadhai. Add the crushed cardamom pods. Place over medium heat and bring to a gentle simmer, stirring occasionally to prevent any scorching at the bottom.

Step 5: Add the Rice Once the almond milk is simmering, add the drained rice. Stir well and reduce the heat to medium-low. The rice should cook slowly, absorbing the flavors of the cardamom-infused almond milk.

Step 6: The Patient Part Cook the rice for 25-30 minutes, stirring every 3-4 minutes. As the rice cooks, it will release starch and the kheer will gradually thicken. You’ll notice some rice grains breaking down—this is exactly what you want for that characteristic creamy kheer texture.

Watch the heat carefully. You want a gentle simmer, not a rolling boil. If it’s bubbling too vigorously, reduce the heat further.

Step 7: Add Sweetness When the rice is completely soft and the mixture has thickened to coat the back of a spoon, add the finely chopped dates and a small pinch of salt. The salt enhances all the other flavors beautifully.

Stir well and cook for another 5 minutes, allowing the dates to soften and melt into the kheer.

Step 8: Golden Touch Add the saffron along with its soaking liquid. Watch as beautiful golden threads swirl through your kheer, adding both color and that distinctive saffron aroma. Stir in the slivered almonds and chopped pistachios, reserving some for garnish.

Step 9: Final Flourish Remove from heat and stir in the rose water if using. This adds a subtle floral note that’s traditional in many Indian desserts.

Serving Your Almond Kheer

Transfer the kheer to serving bowls while still warm, or let it cool to room temperature and refrigerate for a chilled dessert. This Kheer can be enjoyed warm, at room temperature, or chilled. Each way offers a slightly different experience.

Just garnish generously with Slivered almond, Chopped pistachios, A few saffron strands, Edible rose petals for special occasions, and Silver leaf (varak) for festive celebrations

For a festive dessert spread, you can serve it with traditional rice kheer (chawal ki kheer), vermicelli kheer (seviyan kheer), carrot halwa (gajar ka halwa), gulab jamun, and ras malai.

Pro Tips Tips & Tricks to make the Best Almond Milk Kheer

1. Choosing the Right Rice: Always use basmati rice for kheer. Its long grains and aromatic quality are essential for authentic taste and texture.

2. Don’t Skip the Soaking: Soaking the rice ensures even cooking and prevents it from becoming mushy too quickly.

3. Heavy-Bottomed Pan is Key: This ensures even heat distribution and prevents the almond milk from scorching. A kadhai or thick saucepan works perfectly.

4. Stir Regularly: Unlike dairy milk, almond milk can sometimes separate if left unstirred. Regular stirring keeps the consistency smooth and creamy.

5. Adjust Consistency: The kheer will thicken as it cools. If it becomes too thick, simply stir in a splash of almond milk to reach your desired consistency.

6. Natural Sweetener Options: If you can’t find Medjool dates, you can use jaggery (about 3-4 tablespoons) or a combination of honey and maple syrup.

Variations

Mango Almond Kheer

Just like mango phirni, you can also make this mango almond kheer. To make this version, fold in 100 g of fresh mango puree once the kheer has cooled slightly for a tropical twist.

Coconut Almond Kheer

For this variation, replace 250 ml of the almond milk with coconut milk for extra richness.

Vermicelli Kheer

Replace rice with thin vermicelli broken into small pieces. It cooks faster and gives a different yet equally delicious texture.

Chocolate Almond Kheer

If you like chocolate kheer, try this chocolate-flavored almond kheer for a fusion dessert. For this variation, add 2 tablespoons of cocoa powder. Children especially love this version!

Storage Instructions

Store in an airtight container for 3-4 days. The flavors actually deepen and improve after a day.

Freezer: Kheer can be frozen for up to 1 month. Thaw overnight in the refrigerator and stir well before serving. You may need to add a splash of almond milk to restore the creamy consistency.

Make-Ahead: This is actually an excellent make-ahead dessert. Prepare it the day before your dinner party and simply garnish before serving.

Nutritional Benefits

This healthier kheer version offers:

• Lower Calories: Almond milk contains significantly fewer calories than full-fat dairy milk

• Heart-Healthy Fats: Almonds provide monounsaturated fats that support cardiovascular health

• Vitamin E: Naturally present in almond milk, supporting skin and immune health

• No Refined Sugar: Using dates provides natural sweetness plus fiber and minerals

• Beta-Glucan Fiber: From the rice, supporting healthy cholesterol levels

Perfect Occasions for This Kheer

• Diwali and Festival Celebrations: A lighter alternative to traditional rich sweets

• Dinner Party Dessert: Impressive yet achievable for entertaining

• Weekend Treat: Something special without being too indulgent

• Post-Dinner Comfort: A satisfying yet not-too-heavy dessert after Indian meals

FAQs

Q: Can I use other plant-based milk?

A: Yes! Oat milk or cashew milk work well. Avoid very thin milks like rice milk as they won’t create the creamy texture needed.

Q: My kheer is too thick. How do I fix it? 

A: Simply stir in more almond milk, a few tablespoons at a time, until you reach your desired consistency.

Q: Can I make this without rice? 

A: Absolutely. Try with quinoa for a protein boost, or use thin vermicelli as mentioned in the variations.

Q: Is this suitable for vegans? 

A: Yes, this recipe is completely plant-based and vegan-friendly.