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Dessert

Kheer

A sweet Indian dessert made with butter, vermicelli, milk, cream, raisins, almonds, and sugar.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Raisin and almond are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,781 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Kheer

Time10 minutes

Ingredients

Directions

Make the kheer

  1. Melt butter in a 4‑quart pot.

  2. Break vermicelli into 3‑inch pieces.

  3. Over low heat, stir vermicelli into butter until it turns light brown.

  4. Pour in the milk and stir over medium heat until it boils.

  5. Add raisins, almonds, and sugar.

  6. Continue cooking under low heat for 10 minutes.

  7. Add whipping cream and continue cooking for a couple of minutes.

Chill and serve

  1. Remove from heat and, when cool, chill in the refrigerator before serving.

Nutrition, whole recipe (rough)

420Calories
9 gProtein
26 gFat
41 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Grape1/2 cup (76g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Vermicelli
Provides the body and starchy structure that thickens the kheer as it cooks.
Milk
Forms the liquid base that the vermicelli softens and thickens in.
Whipping cream
Adds richness and a silky, creamy mouthfeel to the finished dessert.
Butter
Adds fat and a nutty aroma when it toasts the vermicelli.
Sugar
Sweetens the kheer and helps balance its richness.

The step that matters

Toasting the vermicelli in butter. Stirring the vermicelli in butter until light brown adds a toasted, nutty flavour. Browning too far can turn it bitter, while under-browning leaves a flat taste.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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