This caramel kheer is a classic twist on the popular Indian dessert rice kheer. It is a deliciously rich and creamy dessert with a delightful twist of caramel sauce that adds a unique flavor to this authentic Indian kheer (Rice Pudding).
Made using homemade caramel sauce, rice, milk, and cardamom, this kheer makes a wonderful rice pudding.
Cook with intention and gratitude for your ingredients, infusing positive energy into your dishes.
Table of contents
You can serve this kheer warm or chilled as an after-meal dessert. It is also a perfect dessert for special occasions, at festivals, celebrations, or parties, or whenever you crave something sweet and comforting.
Kheer Puri (Rice pudding + fried flatbread) is a treat in itself, so not only as an after-meal dessert, but you can also serve it as part of a meal when paired with puri.
On this page, you will find step-by-step photos and video recipe instructions on how to prepare caramel kheer.
Why You’ll Love It
This easy-to-make caramel kheer recipe or caramel payasam recipe is a perfect treat when you want to try a new and unique kheer flavor.
Flavored with saffron and cardamom, each spoonful of this kheer is an extravagant experience in itself. This caramel rice kheer is not only about trying something new; it’s about experiencing a heavenly burst of flavor with every spoonful.
The homemade caramel sauce adds a deep, sugary twist to the kheer while enhancing its color and taste, making it a feast for the eyes as well.
The flavors of this beautiful dessert are a celebration in a bowl. Whether you are serving it at a festival or rounding off a family meal, it’s sure to impress with its rich, creamy texture and luxurious caramel flavor.
Give this recipe a try and add a touch of indulgence to your dessert spread!
How to Make Caramel Kheer
Here is how you can make it at home:
Making caramel kheer is very simple and easy. Follow these steps:
-
Start by rinsing and soaking the rice for 30 minutes. Boil milk, and soak 20-25 saffron strands in 2 tbsp of hot milk for 10 minutes.
-
Add the rice and simmer for 10 minutes.
-
Add the saffron-soaked milk, mix well, and simmer for another 10 minutes. Slightly mash the rice using a potato masher, and cook until the mixture thickens.
-
Add ghee to a pan, roast the chopped nuts until they are golden brown, and set aside to cool.
-
Add sugar and caramel sauce, and mix well. Cook until the kheer reaches the desired consistency.
-
Lastly, add the roasted nuts and cardamom powder. Cook for 2 more minutes. Your delicious caramel rice kheer is ready; serve it warm or chilled.
Serving
You can serve it alone as an after meal dessert, or serve it as part of a traditional Indian meal along with paneer bhuna masala, whole wheat naan, toor dal, onion tomato raita, aloo Pakora, Aloo bhujia, and lachha pyaaj.
More Delicious Desserts:
If you love this caramel kheer, check out more dessert recipes such as Motichoor kheer, Makhana Kheer, Carrot Sabudana Kheer, Bhapa Doi, Indian Milk Cake, and Fruit Rabri, and Walnut Burfi. Also, explore other categories like eggless cakes, snacks, and sandwich recipes for more recipe ideas.
Pro Tips to Make Caramel Kheer
-
Caramel Sauce: If you don’t want to use white sugar, you can use brown sugar or jaggery powder for making homemade caramel sauce. Adding jaggery not only makes it healthier but also adds a deep and rich flavor to the caramel sauce.
-
Cream: I have added cream to the caramel sauce, but you can also use water in this recipe.
-
Milk: Using full-fat milk is highly recommended for making this kheer recipe, as it gives the most creamy and rich texture to the kheer. However, if you don’t prefer full cream milk, you can use 1.5% fat milk.
-
Rice: I have used basmati rice here, but you can also use pudding rice or small grain rice. You can use any rice of your choice for making this kheer.
-
Serving: Serve the kheer warm or chilled. It tastes great both ways.
Caramel Kheer Recipe (Step-by-step photo instructions)
Prepare the Rice
- Rinse the rice in water 2-3 times. Add water and soak for 30 minutes.
Roast Nuts:
- In a small pan, heat the ghee and roast the chopped nuts until they are golden brown. This will take about 3-4 minutes. Set aside to cool.
Make the Caramel Sauce:
- In a separate pan, melt 3/4 cup of sugar over medium heat. Keep an eye on it as it starts to melt and turn golden. Stir occasionally to prevent it from burning.
- Once the sugar has fully melted and has a deep amber color, carefully add the butter and stir until it is melted. Gradually add the cream to the caramel (be careful as it will bubble vigorously). Stir until the sauce is smooth. Let the caramel sauce simmer until it thickens slightly, about 4-5 minutes. Remove from heat.
Make Caramel Kheer:
- In a large heavy-bottomed pan, bring the milk to a boil. Once boiling, simmer it for 10 minutes. Add 1/2 teaspoon of saffron strands to a bowl, add 2 tablespoons of hot milk to it, and mix well. Set it aside for 10 minutes.
- Add the soaked rice to the boiling milk, and mix well. Tip: You can also blend it coarsely in a blender or food processor. Simmer for 10 minutes or until the rice is cooked, keep stirring constantly to prevent lumps. Add the soaked saffron strands, and mix. Simmer for 10 more minutes, or until the rice is completely cooked.
- Mash the rice using a potato masher and cook further until the mixture thickens. Make sure to stir frequently. Once the rice is cooked and the milk has thickened to a kheer consistency, stir in 2 tablespoons of sugar and mix well. Then add the caramel sauce (reserving 2 tablespoons for serving) into the kheer, mix well to incorporate fully. Keep cooking until it reaches the desired consistency.
- Stir in the roasted nuts, and mix. Lastly, add the ground cardamom and cook for 2 more minutes.
- Your delicious caramel kheer is ready. This kheer can be served either warm or chilled, depending on your preference. Pour the kheer into serving dishes. Drizzle the remaining caramel sauce over the top and garnish with the chopped nuts and dried rose petals. Enjoy your homemade Caramel Kheer!
Recipe Card
Caramel Kheer Recipe [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 370 calories | 1 |
INGREDIENTS
For Caramel Kheer
- 10 tablespoons rice
- 2 liters full-fat milk
- 2 tablespoons sugar
For Caramel Sauce
- 3/4 cup sugar
- 1 tablespoon butter
- 150 ml cream or water
- 1/3 cup chopped nuts (almonds, cashews, and pistachios)
- 1.5 tablespoons ghee (for roasting nuts)
- 1/2 teaspoon saffron strands
- 1/2 teaspoon ground cardamom
For Serving (optional)
- Caramel sauce
- Chopped nuts
- Dried rose petals
INSTRUCTIONS:
Prepare the Rice
- Rinse the rice in water 2-3 times. Add water and soak for 30 minutes.
Roast Nuts:
- In a small pan, heat the ghee and roast the chopped nuts until they are golden brown. This will take about 3-4 minutes. Set aside to cool.
Make the Caramel Sauce:
- In a separate pan, melt 3/4 cup of sugar over medium heat. Keep an eye on it as it starts to melt and turn golden. Stir occasionally to prevent it from burning.
- Once the sugar has fully melted and has a deep amber color, carefully add the butter and stir until it is melted. Gradually add the cream to the caramel (be careful as it will bubble vigorously). Stir until the sauce is smooth. Let the caramel sauce simmer until it thickens slightly, about 4-5 minutes. Remove from heat.
Make Caramel Kheer:
- In a large heavy-bottomed pan, bring the milk to a boil. Once boiling, simmer it for 10 minutes. Add 1/2 teaspoon of saffron strands to a bowl, add 2 tablespoons of hot milk to it, and mix well. Set it aside for 10 minutes.
- Add the soaked rice to the boiling milk, and mix well. Tip: You can also blend it coarsely in a blender or food processor. Simmer for 10 minutes or until the rice is cooked, keep stirring constantly to prevent lumps. Add the soaked saffron strands, and mix. Simmer for 10 more minutes, or until the rice is completely cooked.
- Mash the rice using a potato masher and cook further until the mixture thickens. Make sure to stir frequently. Once the rice is cooked and the milk has thickened to a kheer consistency, stir in 2 tablespoons of sugar and mix well. Then add the caramel sauce (reserving 2 tablespoons for serving) into the kheer, mix well to incorporate fully. Keep cooking until it reaches the desired consistency.
- Stir in the roasted nuts, and mix. Lastly, add the ground cardamom and cook for 2 more minutes.
- Your delicious caramel kheer is ready. This kheer can be served either warm or chilled, depending on your preference. Pour the kheer into serving dishes. Drizzle the remaining caramel sauce over the top and garnish with the chopped nuts and dried rose petals. Enjoy your homemade Caramel Kheer!
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- If you don't want to use white sugar, you can use brown sugar or jaggery powder for making homemade caramel sauce. Adding jaggery not only makes it healthier but also adds a deep and rich flavor to the caramel sauce.
- I have added cream to the caramel sauce, but you can also use water in this recipe.
If this recipe helped you, then please spread the word by sharing and subscribing to us on YouTube to get more such Recipe Videos.
Your feedback is so helpful for me and other My Ginger Garlic Kitchen readers. So, for Facebook and Instagram, please mention @MyGingerGarlicKitchen or #mygingergarlickitchen. I would love to see your photos. :)
Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/caramel-kheer/
