Kheer Ladoo Recipe

Introduction

Kheer Ladoo is a delightful Indian treat that transforms creamy rice pudding into bite-sized truffles. These sweet, aromatic balls combine the rich flavors of cardamom, cashews, and raisins, making them perfect for festivals or special occasions.

Ingredients

• ½ cup white basmati rice
• 1 to 2 green cardamom pods
• 3 tablespoons sugar
• 2 ½ cups water (1 ½ cups if using the Instant Pot method)
• 1 cup raw cashews (soaked at least 15 minutes in warm water)
• 1 ½ cups water (for cashew cream)
• 2 teaspoons cornstarch
• ¼ cup sugar (adjust to taste)
• ¾ teaspoon ground cardamom
• ¼ teaspoon salt
• ½ teaspoon oil
• 2 tablespoons chopped cashews
• 2 tablespoons raisins (or chopped dates)
• Shaved chocolate (optional topping)
• Crushed pistachios (optional topping)
• Toasted coconut flakes (optional topping)
• Cocoa powder mixed with cinnamon (optional topping)
• Almond slivers (optional topping)
• Rose petals (optional topping)
• Melted chocolate (optional topping)

Instructions

1. Step 1: Wash the rice thoroughly and soak it in water for at least 10 minutes. Drain and transfer to a saucepan with sugar, 2 ½ cups water, and a pinch of salt.
2. Step 2: Crush green cardamom pods, remove the black seeds, coarsely crush the seeds, and add them to the saucepan.
3. Step 3: Heat the mixture over medium heat until it boils, then reduce to medium-low. Partially cover and simmer for 25 to 30 minutes until the rice is very soft and nearly dissolving into the water.
4. Step 4: If using an Instant Pot, combine rice ingredients with 1 ½ cups water, pressure cook for 15 minutes, then let pressure release naturally before opening.
5. Step 5: Drain the soaked cashews and blend with 1 ½ cups water, cornstarch, sugar, ground cardamom, and salt until very smooth and creamy. Blend, rest for 5 minutes, then blend again to achieve a silky cashew cream.
6. Step 6: Combine the cooked rice and cashew cream in a skillet over medium-low heat. Stir continuously as the mixture thickens evenly in about 4 to 5 minutes. Adjust sweetness and flavor with extra cardamom or saffron if desired.
7. Step 7: Turn off the heat and allow the mixture to cool to room temperature. Refrigerate for about an hour to thicken further.
8. Step 8: For optional mix-ins, heat oil in a small skillet over medium heat. Add chopped cashews and toast until golden, then add raisins and cook until they puff. Remove from heat and fold into the mixture or reserve for stuffing.
9. Step 9: Prepare toppings by placing them on small plates. Toast coconut flakes lightly until golden if using.
10. Step 10: Scoop chilled rice pudding using an ice cream scoop or spatula. Grease your hands, roll scoops into balls, then roll each ball in your chosen topping until well coated.
11. Step 11: Place ladoos on a serving plate or container and refrigerate until ready to serve. They can be stored in the fridge for up to 4 days but should not be frozen to maintain texture.

Tips & Variations

• Soaking the cashews helps create a smooth and creamy cashew cream.
• Adjust sugar to taste, especially if using sweeter raisins or dates.
• For a richer flavor, add a pinch of saffron to the kheer while cooking.
• Try mixing in different nuts or dried fruits for varied texture and taste.
• If you prefer a vegan version, use sweeteners like maple syrup instead of sugar.

Storage

Store the ladoos in an airtight container in the refrigerator for up to 4 days. They thicken further when chilled and are best served cold. Avoid freezing as it can alter the texture of the rice pudding.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the kheer without an Instant Pot?

Yes, the stovetop method works perfectly. Just simmer the rice with water and sugar over medium-low heat until soft, which usually takes about 25 to 30 minutes.

How do I ensure the ladoos hold their shape?

Chilling the kheer mixture for at least an hour helps it firm up. Greasing your hands before rolling the balls also prevents sticking and helps shape smooth ladoos.

Kheer Ladoo Recipe

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★★★★★

4.6 from 69 reviews

Kheer Ladoo is a delectable Indian dessert made by blending creamy rice pudding with a rich cashew cream, then shaped into bite-sized balls and coated with a variety of toppings like toasted coconut, nuts, and dried fruits. This traditional sweet treat combines the delicate flavors of cardamom and saffron, making it a perfect festive indulgence or a special homemade delight for any occasion.

• Author: Daniel
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: Approximately 12 to 15 ladoos 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice Base

• ½ cup white basmati rice
• 1 to 2 green cardamom pods
• 3 tablespoons sugar
• 2 ½ cups water (or 1 ½ cups if using Instant Pot method)
• Pinch of salt

Cashew Cream

• 1 cup raw cashews (soaked at least 15 minutes in warm water)
• 1 ½ cups water
• 2 teaspoons cornstarch
• ¼ cup sugar (adjust to taste)
• ¾ teaspoon ground cardamom
• ¼ teaspoon salt

Mix-Ins and Toppings

• ½ teaspoon oil
• 2 tablespoons chopped cashews
• 2 tablespoons raisins (or chopped dates)
• Shaved chocolate
• Crushed pistachios
• Toasted coconut flakes
• Cocoa powder (mixed with some cinnamon)
• Almond slivers
• Rose petals
• Melted chocolate

Instructions

1. Prepare the rice: Wash the basmati rice thoroughly and soak it in water for at least 10 minutes. Drain well.
2. Cook the rice: In a saucepan, combine the soaked rice, sugar, 2 ½ cups water (or 1 ½ cups if using Instant Pot), pinch of salt, and crushed green cardamom seeds (remove seeds from pods, crush seeds coarsely). Bring to a boil over medium heat, then reduce to medium-low, partially cover, and simmer for 25 to 30 minutes until the rice is very soft and nearly dissolving.
3. Instant Pot option: Place rice, sugar, crushed cardamom seeds, salt, and 1 ½ cups water into the Instant Pot. Pressure cook on high for 15 minutes, then let the pressure release naturally before opening the lid.
4. Make cashew cream: Drain soaked cashews and add to a blender with 1 ½ cups water, cornstarch, sugar, ground cardamom, and salt. Blend for 1 minute, then let sit for 5 minutes. Blend again for 30 seconds, repeating if necessary, until the mixture becomes very smooth and creamy.
5. Combine and thicken kheer: In a skillet over medium-low heat, combine the cooked rice and cashew cream mixture. Stir continuously for 4 to 5 minutes until the mixture thickens evenly and becomes smooth. Adjust sweetness or add extra cardamom or saffron as desired.
6. Cool the mixture: Remove from heat and allow the kheer to cool to room temperature. Refrigerate for about 1 hour to chill and thicken further.
7. Prepare mix-ins (optional): Heat oil in a small skillet over medium heat. Add chopped cashews and cook until golden, then add raisins and toast until they puff up. Remove from heat and set aside.
8. Prepare toppings: Arrange toppings such as toasted coconut flakes (dry-toast coconut flakes over medium-low heat until golden), shaved chocolate, crushed pistachios, cocoa powder mixed with cinnamon, almond slivers, rose petals, and melted chocolate on small plates for coating the ladoos.
9. Form the ladoos: Grease your hands and scoop chilled kheer portions using an ice cream scoop or spoon. Roll each portion into a ball, then roll in the desired topping to coat thoroughly. Place balls on a serving plate or container.
10. Store and serve: Refrigerate the prepared ladoos until ready to serve. They keep well for up to 4 days in the refrigerator. Avoid freezing as the rice texture will deteriorate.

Notes

• The recipe offers an Instant Pot method which shortens rice cooking time and convenience.
• Adjust sugar levels according to your sweetness preference.
• Additional flavorings like saffron can be added for a more aromatic and rich taste.
• Mix-ins like toasted nuts and fruits can either be folded into the pudding before chilling or used as fillings inside the ladoos.
• Do not freeze the ladoos as it will negatively affect the texture of the rice.
• The toppings and coatings provide a variety of textures and flavors to personalize each ladoo.

Keywords: Kheer Ladoo, Indian dessert, rice pudding balls, cashew cream, cardamom sweets, festive ladoos, vegetarian dessert