Why To Have Kheer On Dhanteras? Find Out
Image Credit: Gur Ki Kheer

Diwali is not just Diwali but a chain of festivals or holidays, you know what I mean. Before the much-awaited festival of lights, comes one more festival which is celebrated with equal zeal and enthusiasm in Hindu households. Also known as ‘Dhanteras,’ ‘Dhanatrayodoshi,’ and ‘Dhanvantri Trayodashi, this festival is celebrated two days before. On this day, devotees worship Goddess Lakshmi and light diyas in the name of Yama. 

Since the festival is associated with Goddess Lakshmi, people make a lot of desserts to please the deity. From nariyal laddo to lapsi, there are many things considered most auspicious to be offered to Goddess Lakshmi. Among all, the most special is Kheer. It is considered auspicious to offer kheer to the goddess. Kheer is not just Dhanteras special, but you may find it as one of the prashads at a majority of Laxmi pujans happening around the country. This is because it is believed that Kheer is among the favorites of Goddess Lakshmi. And to make the goddess happy, it is advised to have kheer as a prashad. 

Made by cooking rice in milk flavoured with saffron, sugar, and nuts, kheer is a common delight in almost every part of the country and there is hardly anyone who doesn’t know about it. But let us make this Dhanteras even more special but make two amazing and different kheers. Yes, we will give you the recipes of Gur (jaggery) Kheer and Khus Khus (poppy seeds) Kheer to have this Dhanteras.

Jaggery kheer is a beautiful concoction of rice, milk, jaggery, and dry fruits. This doesn’t have sugar but jaggery which makes it even more delicious. On the other hand, Khus Khus kheer is made with crushed poppy seeds, rice, milk, and dry fruits. Since Dhanteras is almost here, let us tell you the recipes of both these kheers so that you can have a hassle-free festival. Follow the steps below and celebrate Dhanteras. 

Gur Kheer


  • ½ cup rice (soaked and drained)
  • ¾ cup jaggery (powdered)
  • 4 cups milk
  • 2 tbsp ghee
  • ½ tsp green cardamom powder
  • Handful of cashews, almonds, and raisins


  • Heat a pan and add milk.
  • Add rice, mix well and let it cook. Make sure you keep stirring continuously.
  • Meanwhile, heat another pan and add ghee.
  • Add cashews, almonds, and raisins. Also, add cardamom powder.
  • Saute them until the nuts turn brown and turn off the flame.
  • Heat another pan and add powdered jaggery as well as water.
  • Stir the jaggery mixture until the jaggery dissolves continuously.
  • When done, turn off the flame and let it cool.
  • When the rice is cooked, turn off the flame.
  • When slightly cooled down, add some of the roasted nuts to it. (Keep some for garnishing)
  • Mix well.
  • Then carefully add the jaggery mixture and give it a good mix.
  • Pour the kheer into a bowl and garnish with remaining dry fruits.
  • Serve.

Khus Khus Kheer


  • ½ cup poppy seeds
  • 4 cups milk
  • ½ cup rice (soaked overnight)
  • Pinch of saffron
  • Pinch of cardamom powder
  • ½ cup sugar
  • Handful of pistachios


  • Take a blender and grind poppy seeds using little milk and rice grains.
  • Heat a pan and add milk.
  • Add rice and saffron. Bring it to a boil.
  • Add the ground poppy seed paste and mix well.
  • Let it cook for 4 to 5 minutes while stirring continuously.
  • Add sugar and mix well. 
  • Cook until poppy seeds are fully cooked and the milk is thickened.
  • Add cardamom powder and let it cook for 1 to 2 minutes.
  • Transfer it to a bowl and garnish with pistachios.
  • Serve