Quick and Creamy Kheer Recipe for Pitru Paksha

During the sacred period of Pitru Paksha, honoring ancestors is essential, and no offering is complete without Kheer. This article shares a quick and easy recipe for making rich, creamy Kheer without the lengthy cooking process. With just a few ingredients and a simple method, you can prepare this delightful dessert that captures the traditional flavors while saving time. Perfect for those busy days, this Kheer will allow you to pay homage to your ancestors effortlessly. Read on to discover the full recipe and tips for achieving the perfect texture.

By Narendra Chaudhary Oct 1, 2026, 13:31 IST

Celebrate Pitru Paksha with a Simple Kheer Recipe

The sacred period of Pitru Paksha is currently being observed, a time dedicated to performing *Shraddh* and *Tarpan* rituals to honor our ancestors. Whether it's a *Brahmin Bhoj* (a feast for priests) or offerings (*Bhog*) for the departed, no meal is complete without the traditional *Kheer*. In earlier times, grandmothers would dedicate hours to simmering milk slowly to achieve a rich, creamy *Kheer*. However, in today’s busy world, finding that kind of time can be challenging.

To make things easier, we present a fantastic recipe that results in a *Kheer* that is just as thick and creamy as the traditional version, without the need for constant stirring. With one simple trick, you can save time and still create the perfect *Kheer*.

**Ingredients Required**
1 liter of full-cream milk (for a thicker texture)
A handful of basmati rice (approximately 1/4 cup)
Half a cup of sugar (adjust according to your preference)
2–3 tablespoons of condensed milk (Milkmaid) or milk powder
1 tablespoon of desi ghee
Half a teaspoon of cardamom powder
Chopped dry fruits: cashews, almonds, raisins, and pistachios.

**Simple Steps to Prepare Kheer**
Begin by washing the rice thoroughly and soaking it in water for 20 to 30 minutes. It’s best to use short-grain or broken rice for *Kheer*, as it integrates well into the milk and enhances thickness.

In a pressure cooker or a heavy-bottomed pot, heat a tablespoon of ghee. Drain the soaked rice and lightly sauté it in the ghee for 1–2 minutes. This roasting process adds a delightful nutty aroma to the *Kheer*. Next, add half a cup of water or milk to the rice and pressure cook it for one whistle. This method ensures the rice cooks quickly, saving you the lengthy process of boiling it in milk.

In another heavy-bottomed pot, bring the full-cream milk to a boil. Once boiling, incorporate the pressure-cooked rice into the milk.

Using the back of a ladle, gently mash the rice while mixing it into the milk. This step is crucial as it helps the milk thicken more rapidly.

Now, add the condensed milk or milk powder that has been dissolved in a bit of warm milk. This is the secret to achieving that thick, *rabri*-like texture and creamy flavor in just 5 minutes.

Finally, add sugar to taste, along with the chopped dry fruits and cardamom powder, and let it simmer on low heat for 4–5 minutes. If using condensed milk, remember to reduce the sugar slightly, as it is already sweet.

And there you have it—your delicious, quick-to-make *Kheer* with a rich, *rabri*-like consistency is ready. You can now offer this creamy delight to your ancestors without the hassle of long preparation.