Indian rice pudding , or Indian Kheer, is made by boiling rice, milk, sugar, and tasty ingredients into a delicious pudding you can make in your Instant Pot! The Kheer will be creamy, aromatic, and crunchy from the cashews.
So here’s the deal. I made this Indian Kheer , it turned out well, but when you open the pot you’re going to be horrified and think you messed up because everything looks like a big curdled mess. It’s not. Milk separates under pressure, but to me, this is what helps thicken up the final product.
What is Indian Kheer?
Kheer is an Indian rice pudding made by boiling rice, milk, sugar and other various tasty ingredients. Though it’s typically boiled on a stovetop I’ve opted for the Instant Pot because, you know, convenience. Not to mention I’m a professed kitchen gadget fanatic.
It actually acts as an ersatz version of Khoya, which is milk solids with the water evaporated out of it. Mine also stuck to the bottom a little bit but when I stirred it all in, it just added flavor.
Indian Rice Pudding in the Instant Pot
The caramelized bits at the bottom of the Instant Pot did was make the Indian Rice Pudding taste much better than the two previous versions I made. They were fine, but they lacked a little something. Once I had made this, I realized the milk separating and caramelizing make all the difference in taste. So just keep calm, stir, add some more milk, stir up everything from the bottom, and enjoy the caramelized end product.
This Kheer has a caramel/pink tinge to it. You want this. It adds a depth of sweetness and thickness that makes this kheer bathe your tongue in creamy goodness. That pristine white you’re used to seeing in the Indian restaurants is not optimal.
How To Make Indian Rice Pudding
- Heat the ghee and when it shimmers, add the raisins and cashews. Stir and cook in the ghee until the cashews are lightly browned and the raisins are plumped.
- Add rice, milk, sweetener, and water and cook on high pressure for 15 minutes. Allow it to release pressure naturally, as this is when a lot of caramelizing will occur.
- Open it and don’t freak out at the curdled milk. Stir until it’s well-mixed, adding half and half a little at a time to thin it out. By this time, you will have a smooth, non-curdled kheer.
- Add the cardamom and chill overnight. You can eat it hot but really it’s so much better the next day.
Tips and Tricks for Indian Rice Pudding
- It is ok for it to look curdled! You want this. Stir it all together after the Instant Pot comes under pressure.
- If you have pistachios or cranberries, those would be fine to substitute as well.
- It can be served hot or cold, but I prefer it to cool and thicken and then enjoy it!
- Delicious as a leftover.
Other Indian Recipes Made in the Instant Pot
If you enjoy this Indian Kheer recipe, you’ll love this Pressure Cooker Indian Zucchini Kheer recipe. It’s just as good as my Indian Kheer recipe without all the carbs!
Do you need a main course to serve alongside Kheer? My famous Instant Pot Butter Chicken will wow any crowd you serve this to.
And if you’re looking for more Indian dessert recipes, check out my Indian Halva Recipe . It’s Vegan friendly and easy to make in your Insant Pot!
Customizing Your Indian Kheer
I like my Indian Kheer with the raisins and cashews cooked soft into it. If you prefer the cashews a little crunchy, fry them in the ghee first, and take them out. Then, finish the other steps and add them back when the Kheer is done, along with the cardamom. Use any nuts that you have on hand and need to use up.
Right before serving, I dust a little ground cardamom on the top of my bowl right before I serve with some additional half and half. The cardamom adds a minty, spicy, herbal finish to a thick and creamy rice pudding .
Indian Rice Pudding | Indian Kheer
Ingredients
- ▢ 2 tablespoons ( 2 tablespoons ) Ghee
- ▢ 1/4 cup ( 36.25 g ) Raisins
- ▢ 1/4 cup ( 32.25 g ) cashews
- ▢ 1/4 cup ( 46.25 g ) Basmati Rice , , rinsed
- ▢ 2 cup ( 488 g ) Whole Milk
- ▢ 1/4 cup ( 45.5 g ) Swerve , or sugar
- ▢ 1/2 cup ( 125 g ) Water
To finish
- ▢ 1/4-1/2 teaspoon ( 0.25 teaspoon ) Ground Cardamom
- ▢ 1/2 cup ( 121 g ) Half and Half
Instructions
Heat the ghee and when it shimmers, add the raisins and cashews. Stir and cook in the ghee until the cashews are lightly browned and the raisins are plumped.
Add rice, milk, sweetener, and water and cook on high pressure for 15 minutes. Allow it to release pressure naturally, as this is when a lot of the caramelizing will occur.
Open it and don’t freak out at the curdled milk. Stir until it’s well-mixed, adding half and half a little at a time to thin it out. By this time, you will have a smooth, non-curdled kheer.
Add the cardamom and chill overnight. You can eat it hot but really it’s so much better the next day.
Each serving is about 1/2 cup.
It is ok for it to look curdled! You want this. Stir it all together after the Instant Pot comes to pressure.
If you have pistachios or cranberries, those would be fine to substitute as well.
It can be served hot or cold, but I prefer it to cool and thicken and then enjoy it!
Delicious as a leftover.
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Indian Rice Pudding | Indian Kheer
Ingredients
- 2 tablespoons Ghee
- 1/4 cup Raisins
- 1/4 cup cashews
- 1/4 cup Basmati Rice , rinsed
- 2 cup Whole Milk
- 1/4 cup Swerve or sugar
- 1/2 cup Water
To finish
- 1/4-1/2 teaspoon Ground Cardamom
- 1/2 cup Half and Half
Instructions
Heat the ghee and when it shimmers, add the raisins and cashews. Stir and cook in the ghee until the cashews are lightly browned and the raisins are plumped.
Add rice, milk, sweetener, and water and cook on high pressure for 15 minutes. Allow it to release pressure naturally, as this is when a lot of the caramelizing will occur.
Open it and don’t freak out at the curdled milk. Stir until it’s well-mixed, adding half and half a little at a time to thin it out. By this time, you will have a smooth, non-curdled kheer.
Add the cardamom and chill overnight. You can eat it hot but really it’s so much better the next day.
Each serving is about 1/2 cup.
It is ok for it to look curdled! You want this. Stir it all together after the Instant Pot comes to pressure.
If you have pistachios or cranberries, those would be fine to substitute as well.
It can be served hot or cold, but I prefer it to cool and thicken and then enjoy it!
Delicious as a leftover.
Indian Rice Pudding | Indian Kheer https://twosleevers.com/indian-kheer/
Chana Dal Fry dishes are very popular and for a good reason. The combination of the creamy dal, the crisp and caramelized onions, the taste of the ghee and cumin seeds, and the occasional piece of tomato combine very well together, producing a complex range of flavors from a simple dish.
Why You’ll Love This Instant Pot Dal Recipe
- Fast. A delicious meal ready in under 30 minutes .
- Easy. Fry up onions and spices while your dal cooks in the Instant Pot .
- Vegetarian. A great Vegetarian-friendly dish .
- Versatile. Use any split dal you have in your pantry.
What Is Chana Dal In English?
Chana is actually nothing more than split chickpeas, or garbanzo beans. For this dish, you can also have the cooked chana dal already using the PIP rice and Chana recipe I’ve provided here .
Or you can make it as the recipe calls for below, which is just the dal.
Does Chana Dal Need To Be Soaked?
Unlike some other lentils, this kind does not need to be soaked before you cook them. Since it is a split lentil, it cooks much faster than a whole bean.
Do I Have To Use AnInstant PotFor This Recipe?
No, you don’t. You can definitely cook the chana dal on the stovetop. It’s just that it takes a while and you have to keep an eye on the pot so it doesn’t boil over.
How To Make Stove Top Chana Dal
If you want to do this, here are the steps:
- Add 1 cup of Chana Dal to a large pan
- Add 1 cup of water
- Let simmer until fully cooked (about 30 minutes).
Is Chana Dal The Only Thing I Can Use In This Recipe?
Nope, it’s not. This can be made with any split dal, such as tuvar, masoor, moong, etc. The dal must be split though so don’t use whole beans, as what you want is a creamy final texture.
But I like chana dal and it is less likely to cause sugar/insulin spikes than some other dals, so if I must have dal, that’s what I have. Besides, chana dal just tastes so good to me.
So in this picture below, you can use ANY of these dals–except the little brown ones at the top, as that is a whole bean, not a split dal.
How To Make This Chana Dal Recipe
- First, cook the savory portion on the stovetop.
- Next, cook the dal in the Instant Pot.
- Mix the Chana Dal with the cooked spices and onions.
- Enjoy!
More Delicious Lentil Recipes
- Simple Lentil Soup
- Misir Wot
- Red Lentil Soup
- Instant Pot Barley and Lentil Pilaf
- How To Cook Lentils
If you love this Chana Dal Fry as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can try it too!
Chana Dal Fry | A Delicious Instant Pot Chana Dal Recipe
Ingredients
Cook Together
- ▢ 1 cup ( 192 g ) chana dal, , (yellow split peas)
- ▢ 2 cups ( 500 ml ) Water
- ▢ 1 teaspoon Kosher Salt
For the Fry part
- ▢ 4 teaspoons ( 4 teaspoons ) Ghee , or use coconut oil for dairy free
- ▢ 1/2 teaspoon ( 1/2 teaspoon ) cumin seeds
- ▢ 4 ( 4 ) Dried Red Chilis
- ▢ 6 cloves ( 6 cloves ) Garlic , minced
- ▢ 2 cup ( 2 cup ) Red Onion. chopped , thinly sliced
- ▢ 1 cup ( 2 ) Tomatoes , chopped
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 1-2 cups ( 250 ml ) Water
- ▢ 1/4 cup ( 4 g ) Chopped Cilantro or Parsley , chopped
Instructions
Cook the Dal
- Place the chana dal and water into your Instant Pot or pressure cooker and cook at high pressure for 7 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure quickly.
- Open the lid and mash the dal with the back of a spoon to get a creamy texture.
- While the dal is cooking, you can get the “Fry” part of this recipe together.
For the “Fry” part
- Heat a saucepan and melt the ghee or coconut oil. When it shimmers, put in cumin seeds, red chiles and garlic and cook for 1 minute until the ghee picks up the flavors. That red chili looks vicious but it really doesn’t add that much heat–unless you chew it. Then you’re on your own.
- Add the onion slices and cook, stirring occasionally until the onions are crisp and lightly browned, about 8-10 minutes. Flatten the onions in the saucepan and don’t stir too often, since you want the edges to burn a little. (You say burn, I say caramelize). Watch video to see how long to cook the onions.
- Add in the tomato and let it get heated through as you gently mash it with the back of your spoon. Sprinkle the turmeric, salt, and powdered cumin, mixing well.
- Turn the Instant Pot to sauté. Pour in the spiced onions and tomatoes and mix well. Add a little water to get a thick, soupy but pourable consistency. Leave on sauté for 5-10 minutes until the flavors meld.
- Add chopped cilantro and serve with rice.
Watch The Video
- You can use any kind of split dal for this recipe.
- You can also make PIP rice with this dish at the same time.
- If you don’t have the dried red chili peppers, you can omit. You may want to increase cayenne by 1/4 teaspoon–or not.
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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
