Food Diversity - How to make Kheer khas khas- The complete Recipe from Madhya Pradesh


  • Poppy seeds (khuskhus or posto) soaked overnight and drained 1/2 cup
  • Milk 2 tablespoons + 2 cups
  • Rice 4 tablespoons
  • Saffron a large pinch
  • Sugar 1/3 cup
  • Green cardamom powder a pinch
  • Blanched and sliced almonds for garnishing
  • Blanched and sliced pistachios for garnishing


  • Grind poppy seeds with 3 tbsps rice and 2 tbsps milk into a smooth paste.
  • Heat 2 cups milk in a deep non-stick pan, add remaining rice and saffron, mix and bring to a boil.
  • Add ground paste, mix well and cook, stirring continuously, for 4-5 minutes.
  • Add sugar, mix well and cook till it thickens and rice and poppy seeds are fully cooked.
  • Add cardamom powder and mix well and simmer for 2-3 minutes.
  • Serve hot garnished with almond and pistachio slices.


Popular Posts