Anjali Thatal

Blueberry Kheer

This comforting and luxurious Indian dessert, kheer, is a creamy rice pudding gently infused with cardamom. This version elevates tradition by topping it with a vibrant blueberry compote and delicate sugar sponge shards for contrast in flavour and texture.

1 hour

Difficulty 2

Serves 4

For the Kheer:

1 litre whole milk
¼ cup basmati rice (soaked for 1 hour)
3–4 green cardamom pods, lightly crushed
4 tbsp sugar (adjust to taste)

For the Blueberry Compote:

50 g blueberries
3 tbsp sugar
Splash of water

For the Sugar Sponge Garnish:

2–3 tbsp sugar
Splash of water

Reduce milk in a heavy pan until one-third remains.
Add soaked rice and crushed cardamom pods. Simmer until rice is soft and milk is thick.
Stir in sugar and cook for a few more minutes, then set aside.
For the compote, combine blueberries, sugar, and a splash of water. Simmer without stirring until thickened.
For the sugar sponge, heat sugar with a splash of water until amber. Cool quickly to harden, then break into shards.
Serve kheer topped with blueberry compote and sugar sponge pieces.