Want to make rich and creamy kheer without hours of boiling milk or pre-soaking rice? This quick and easy pressure cooker kheer recipe is a total game-changer. Perfect for any festival, puja, or dessert craving — ready in just 20 minutes with ingredients you already have at home!
🧾 Ingredients:
- ¼ cup raw short-grain rice (Sona Masuri or similar)
- 1 liter full cream milk
- ½ cup sugar (adjust to taste)
- 1 tbsp cashews
- 1 tbsp almonds
- 1 tbsp pistachios
- 1 tbsp raisins
- 3–4 green cardamoms (crushed, seeds only)
- A pinch of saffron (optional)
- 1 tbsp extra sugar for caramel (optional)
👨🍳 Instructions:
1. Prep the Rice and Dry Fruits
- Rinse ¼ cup raw rice thoroughly.
- Take out 1 tsp rice separately and soak it with the chopped cashews in warm water for 5–10 minutes.
- Roughly chop almonds, pistachios, and soak raisins separately.
📝 Tip: Avoid using steamed basmati rice as it has lower starch, which affects the creamy texture. Always go for raw or unprocessed short-grain rice for best results.
2. Cook Rice in Pressure Cooker
- Add the remaining rice directly to a pressure cooker with ½ cup water.
- Close the lid and cook for 2–3 whistles on medium flame.
- While it cooks, crush cardamom seeds and set aside.
3. Add Milk & Start Simmering
- Once pressure releases naturally, open the lid. You’ll see the rice is almost 90–95% cooked.
- Pour in 1 liter full-fat milk.
- Let it come to a gentle boil.
- Take out 2 ladles of hot milk, soak saffron in it, and set aside. Even if you’re not using saffron, set aside the milk — it will help thicken the kheer later.
4. Prepare Thickening Paste
- Drain the soaked rice and cashews.
- Grind into a fine paste using a little water or milk.
- This acts as a natural thickener and gives richness without condensed milk or khoya.
5. Cook the Kheer
- Add the ground paste into the boiling milk-rice mixture.
- Stir continuously for 8–10 minutes on medium heat, scraping the sides occasionally.
- Add chopped dry fruits and raisins now so they soften within the kheer.
- Keep stirring as the milk reduces and thickens.
6. Caramel Sugar Magic (Optional but Amazing)
- In a small pan, caramelize 1–2 tbsp sugar until it turns golden brown.
- Immediately pour this into the simmering kheer — it adds an amazing deep flavor and subtle color.
- Be careful! Pour slowly and stir quickly to avoid splashing.
7. Final Touch
- Now add the saffron milk and remaining sugar.
- Stir for 2–3 more minutes.
- Turn off the heat, and finally add cardamom powder.
- Let it rest uncovered at room temperature for 10–15 minutes.
📝 Don’t worry if the kheer looks a little runny — as it cools, it will naturally thicken to the perfect creamy consistency!
✅ Why This Kheer Works:
- No soaking or roasting rice
- No long hours of boiling milk
- Uses natural thickeners instead of condensed milk
- Instant, creamy, and rich – just like traditional versions
- Perfect for festivals, naivedyam, or quick family desserts
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