Kheer – a creamy rice pudding

Today we celebrate Kojagari poornima – the full moon day when the Indian subcontinent says goodbye to the monsoon rains and October heat and looks forward to welcoming the cooler months.

Kojagari, apparently, comes from the phrase ‘ Ko jagari’ which mean ‘who is awake’. Legend has it that Lakshmi, the goddess of wealth, visits and grants prosperity to those who are awake to welcome her at the time.

It is celebrated with delicious goodies made with milk and at our home this normally meant rice kheer (rice pudding). Long grain rice, milk, sugar and some warming spices create a creamy and indulgent kheer that can be eaten warm or cold.

I prefer it warm, not too sweet and studded with nuts – just perfect to brighten up a cosy night in.

Kheer for Kojagiri

Kheer for Kojagiri


600 mls whole milk

1/8 cup of rice ( or less if you prefer the kheer thinner)

3-4 tablespoons condensed milk (or sugar)

a generous pinch of cardamom seeds, crushed fine

a pinch of grated nutmeg

2 tablespoons of chopped pistachios

Kheer garnished with pistachios

Kheer garnished with pistachios


  1. Wash and drain the rice. Dry roast it in a pan until the grains are light pink in colour.
  2. Pour in the milk and cook for about 10 minutes.
  3. When the milk starts to thicken, add the sugar or condensed milk.
  4. Cook for another 10 minutes or until the rice is cooked.
  5. Add the spices, taste for your desired sweetness. Give it a nice stir.
  6. Ladle into bowls and top with crushed nuts.
  7. Serve warm or refrigerate it, if you prefer to eat it cold.

Right! Spoons at the ready. Must remember to buy that lottery ticket too!


About The Weekend Baker

Weekend baker, Yoga enthusiast, curious cook, collector of cookbooks and traditional recipes. Stop by and say Hello!
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