Kheer rice almond pudding can be prepared in many different ways and is especially recommended for pregnant and breastfeeding mothers. Here you´ll find a basic recipe from the book “Ayurveda heilt (Ayurveda heals)” from Kerstin Rosenberg and Prof. Dr. Tanuja Nesari. Rice has a constituive and nourishing effect, almonds have a restorative and muscle building effect. Instead of rice can be used wheat semolina, which is especially Vata reducing. For breastfeeding mothers: add 1 SS dried fruits such as raisins, figs, dates, or apricots. This increases the nutritional value for the body tissues. Some coco rasper, cocoa or vanilla for seasoning…trust your intuition.

Effect on the doshas: increases Kapha, reduces Vata and Pitta


2 SS rice

2 SS almonds

2 TS Ghee

1 liter milk 3,7% fat

1 – 2 SS sugar

1/2 TS cardamom

Anis (optional)


Soak rice and almonds for 2 hours seperated from each other in water. If you´d like to add some dried fruits, soak them too.

Sieve the rice, let him dry a bit and grind him roughly with a morter or a blender. Peel the almonds and chopp them finely.

Put a pot with ghee to medium heat. Stir the rice in it until it gets roasted a bit. Stir it from time to time. Than add the almonds. Fill it up with milk and let it come to boiling. Keep it in movement through stirring and watch out the milk not to get burnt. Depending on the type of rice you choose, the thickening process will last longer or shorter. Basmati rice is the quickest to cook. It needs 10 – 15 minutes. When the milks starts to get thick, add the dried fruits, the sugar and let it all cook for 5 more minutes. Season it with cardamom and anis if you like. Cardamom gives the pudding a very delicious taste.

Kheer rice almond pudding is a very fine dessert or just a mid meal, if you prefer. And not breastfeeding people will like it too! And congrats to all mothers!




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