By Aditi Saraswat
October 21, 2026
A bowl of rice kheer takes centre stage on the occasion of Sharad Purnima. Slowly cooked rice soaks the milk as it gets cooked, whereas cardamom, saffron and chopped nuts give texture, fragrance and flavour in every bite.
1 litre full-fat or toned milk ¼ cup rice 3 tbsp sugar, or adjust to taste ¼ tsp cardamom powder 1 tbsp chopped almonds 1 tbsp chopped pistachios 1 tsp raisins 4–5 strands saffron (optional)
Rinse the rice thoroughly and soak it for at least 20 minutes. Drain it well before cooking so that the grain softens and cooks evenly.
In a heavy-bottomed pan, boil the milk, then lower the flame and stir constantly so that it does not stick to the bottom.
Add the drained rice and simmer on a low flame for about 25–30 minutes, stirring often. Let the grains turn soft, and the milk thicken.
Once the rice is cooked, add sugar, cardamom and saffron, then cook again for a few minutes on a low flame.
Add in raisins and garnish with chopped almonds and pistachios. Serve warm or chilled as per preference for your Sharad Purnima celebrations.