Kheer , also called payasam is one of the oldest desserts in the world having been made in India & nearby cultures for more than 2000 years. It is made from slow cooked rice , milk , sugar & flavoured with saffron , cardamom , raisins & various mixed nuts. It is very similar to western rice pudding. 

Recipe credit: Umme ~ Hamza


  • 1 cup rice (soaked for few hours)
  • 1 cup sago (soaked for few hours)
  • 4 pints full fat milk
  • 300ml cream
  • 2 x 397g condensed milk
  • Few strands of  saffron (optional)
  • Sugar to taste
  • 1 tsp cardamom powder
  • Mixed nuts to garnish (optional)


  1. Recite Bismillah.
  2. In a pot bring the milk, cardamom powder & rice to a boil on high heat.
  3. The allow to simmer on low heat till rice is full cooked.
  4. Add the sago & cook till thick or desired consistency. Don’t let it become to thick as it will thicken even more once cooled.
  5. Keep stirring after a few minutes so it doesn’t stick to the bottom of the pot.
  6. Add the remaining ingredients & cook for a few minutes.
  7. Turn off heat & allow to cool completely.
  8. The kheer will have thickened. If the kheer is too thick then just add in a splash of milk & sugar till desired consistency & sweetness!
  9. Garnish with mixed nuts.
  10. Can be served warmed or chilled. Enjoy!