Cardamom Kheer

Pistachio nuts for cardamom kheer recipe

I love cardamom kheer, it takes me right back to India.  One of my favourite places to order kheer is Ayur Pak restaurant in Tapovan, Rishikesh.  This restaurant is a hidden delight and is a tranquil place to escape the hustle and bustle of the surrounding streets.  The lush gardens are an escape from the sunshine and the peaceful environment always helps to reset your system.

The tasty and homely food served at Ayur Pak is prepared in the Ayurveda tradition.  It is believed that food is a medicine and their nutritious dishes are prepared following Ayurveda principles.  Their dishes avoid strong tastes and are simple and light.

Ayur Pak’s traditional kheer dish is highly recommended as well as the nourishing pumpkin soup with a side order of paratha.

Make your own tasty cardamom kheer at home.  It’s a super easy recipe to make.

Serves 4

Prep 5 mins / Cooking 30 mins / Chill in fridge


100g basmati rice
1 tsp ground cardamom
1/2 tsp ground cinnamon
90g caster sugar, plus 1 tbsp to decorate
700ml whole milk, plus extra if needed
150ml double cream
20g unsalted pistachios
1.5 tbsp dried edible flowers (such as marigold, roses, lavender)


1.  Place the rice, spices, sugar, milk and cream in a large saucepan and set over a medium-low heat.  Bring to the boil ensuring it doesn’t boil over.

2.  Then turn heat down and cook for about 30 mins, stirring frequently to make sure the rice doesn’t stick and burn.  If the mixture is getting too dry, add more milk, a little at a time.

3. When the rice is nearly done, it will start to bubble more furiously and will need more attention.  When the the rice is tender (ie there’s no chalkiness in the centre), take it off the heat and spoon into a serving bowl.

4. Allow to cool, then cover and chill in the fridge until cold.

5. Just before serving, grind the remaining tablespoon of sugar, the pistachios and the editable flowers as finely as you can, using a mortar and pestle or electric spice grinder.  Sprinkle over the top, and serve.

Recipe Inspiration: Meera Sodha – ‘East’ cookbook