Kheer With Condensed Milk

My go-to kheer recipe with condensed milk! It’s deliciously rich, creamy and perfectly sweet with irresistible flavors. It’s a perfect dessert for any celebration. 

kheer in a bowl with decorative napkin underneath and 2 bowls of kheer in the back

❤️ You’ll Love This Condensed Milk Kheer

This is the instant version (it takes only 20 minutes) vs traditional kheer takes much longer to prepare (20 mins rice soaking time + around 40-50 mins of cook time). 

This quick recipe comes handy during the festive season. I know you are busy with a bunch of other stuff like decorating, shopping, making other Diwali snacks or Diwali sweets.

It is a dump and cook recipe. Very simple and easy to make. You cannot mess this up.

Even though this is an instant version, you’ll get the same taste and texture. 

🧾 Ingredient Notes

Here is the pic of the ingredients used in making rice kheer with condensed milk (milkmaid). You’ll need only 8 ingredients and 20 minutes.

ingredients used in kheer includes cooked rice, condensed milk, milk, cashews, saffron, nutmeg, cardamom, rose water
  • Cooked rice: Because this is the quick version of kheer, we are using cooked rice. Make sure to use the unsalted cooked rice.
  • Condensed milk: It adds enough sweetness and richness. It also makes the kheer perfectly creamy. Plus, milkmaid is already thick, so we don’t have to simmer for longer to get the right kheer consistency.
  • Flavoring: I am using cardamom, nutmeg, saffron and rose water. All gives the best flavor, rose water gives a nice aroma.
  • Nuts: Use a single one or use a mixture of almonds, cashews, raisins. 

👩‍🍳 How To Make Kheer With Condensed Milk?

1) Take cooked rice in a saucepan.

2) Add milk and condensed milk.

3) Add chopped nuts and saffron.

4) Turn the heat on medium, mix well and let it simmer for 12-15 minutes or until it is thickened and becomes kheer consistency. Do stir occasionally to make sure that it is not sticking to the bottom and sides of the pan.

5) Now add cardamom powder, nutmeg and rose water.

6) Mix well and it is ready to serve.

Collage of 6 images showing adding rice, milk, nuts, saffron in a pan, cooking, adding rose water and ready kheer

🍽 Serving Ideas

  • This can be served warm or chilled. To serve it cold, let it come to room temperature, then chill into the refrigerator in an airtight container for 2-3 hours before serving.
  • It can be enjoyed a bowlful of it as such as a dessert.
  • Or it can be served along with a meal and served with puri. If serving with poori, I recommend serving warm kheer.
condensed milk kheer in a bowl with 2 square bowls in the back

Check Out Other Kheer Recipes

PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

Kheer With Condensed Milk (Milkmaid)

4.75 from 24 votes
kheer in a bowl with decorative napkin underneath and 2 bowls of kheer in the back
My go-to kheer recipe with condensed milk! It’s deliciously rich, creamy and perfectly sweet with irresistible flavors.
Kanan
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Serving Size 4

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 1 cup Cooked rice
  • 2 cups Milk
  • ½ can (7 oz or 200 grams) Sweetened condensed milk
  • 3-4 tablespoons Cashew nuts, and almonds, chopped
  • few strands Saffron
  • ½ teaspoon Green cardamom seeds powder
  • ¼ teaspoon Freshly grated nutmeg
  • 1 teaspoon Rose water

Instructions

  • Take cooked rice, milk, condensed milk, nuts and saffron in a saucepan. Turn the heat on medium.
  • Let it simmer for 12-15 minutes or until it is thickened and becomes kheer consistency. Do stir occasionally to make sure that it is not sticking to the bottom and sides of the pan.
  • Now add cardamom powder, nutmeg and rose water.
  • Mix well and it is ready to serve.

Notes

How to check right kheer consistency?
Take spoonful/ladleful of kheer and pour it back. rice and milk should fall together in the same flow. They should not be separated like milk will get poured back and rice stays in the spoon.

Nutrition

Calories: 328kcal (16%) | Carbohydrates: 46g (15%) | Protein: 10g (20%) | Fat: 12g (18%) | Saturated Fat: 6g (30%) | Cholesterol: 29mg (10%) | Sodium: 117mg (5%) | Potassium: 408mg (12%) | Fiber: 1g (4%) | Sugar: 34g (38%) | Vitamin A: 330IU (7%) | Vitamin C: 1mg (1%) | Calcium: 285mg (29%) | Iron: 1mg (6%)
4.75 from 24 votes (17 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

20 Comments