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Kaju Kheer

Recipe by
Total Time:
45-60 minutes
Rated 4.5 based on 100 votes
Cuisine: Indian Recipe
Difficulty: Medium

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  • 1.5 cups - cashew, soaked in water over night
  • 1/2 gallon - whole Milk
  • 2 cups - Sugar
  • 5 to 6 - almonds/raisins/cashews for garnishing
  • 4 to 5 - Saffron strands

How to Make

  • Drain the cashew, add some milk to it and grind to a very smooth paste. Keep aside.
  • Soak the saffron strands in 3-4 spoons of warm milk.
  • Boil the remaining milk in a heavy bottomed pan, stirring continuously. Reduce the contents to about 3/4th the original quantity.
  • Add sugar and the cashew paste. Stir continuously while adding the paste so that no lumps are formed. Add more sugar if needed.
  • Boil on low heat until the required consistency is obtained. Make sure the consistency is a little thinner than what you actually desire as the kheer will thicken as it cools.
  • Pour into individual serving bowls, pour the saffron milk and strands over it.
  • Garnish with chopped almond/cashew pieces and serve hot.
  • Recipe and Image courtesy: Ramya