Kheer Ladoo (Indian Rice Pudding Truffles) Recipe
Kheer Ladoo are decadent Indian rice pudding truffles that combine creamy, fragrant kheer with crunchy nuts and a variety of flavorful coatings. Made by cooking basmati rice with cardamom and sugar until soft, blending soaked cashews into a rich cream, then combining and thickening the mixture on the stovetop. After chilling, the kheer is shaped into bite-sized balls and rolled in toppings like toasted coconut, chopped nuts, cocoa powder, or rose petals, creating delightful, sweet treats perfect for festivals or special occasions.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Rice and Cardamom Base
- ½ cup white basmati rice
- 1 to 2 green cardamom pods
- 3 tablespoons sugar
- 2 ½ cups water (or 1 ½ cups if using Instant Pot)
- Pinch of salt
Cashew Cream
- 1 cup raw cashews (soaked at least 15 minutes in warm water)
- 1 ½ cups water
- 2 teaspoons cornstarch
- ¼ cup sugar (adjust to taste)
- ¾ teaspoon ground cardamom
- ¼ teaspoon salt
Mix-ins and Toppings
- ½ teaspoon oil
- 2 tablespoons chopped cashews
- 2 tablespoons raisins or chopped dates
- Shaved chocolate
- Crushed pistachios
- Toasted coconut flakes
- Cocoa powder mixed with cinnamon
- Almond slivers
- Rose petals
- Melted chocolate
Instructions
- Prepare the Rice: Rinse the basmati rice thoroughly and soak it in water for at least 10 minutes. Drain the rice and place it in a saucepan with sugar, water, a pinch of salt, and freshly crushed green cardamom seeds. Heat over medium heat, bring to a boil, then reduce to medium-low, partially cover, and simmer 25 to 30 minutes until the rice is very soft and breaking down.
- Instant Pot Alternative: Combine rice, sugar, crushed cardamom seeds, salt, and 1 ½ cups water in the Instant Pot. Pressure cook on high for 15 minutes, then allow natural pressure release before opening.
- Make Cashew Cream: Drain soaked cashews and transfer to a blender with water, cornstarch, sugar, ground cardamom, and salt. Blend for 1 minute, let sit 5 minutes, then blend again for 30 seconds. Repeat blending if necessary until smooth and creamy.
- Combine Kheer: Add the cashew cream to the cooked rice in a skillet over medium-low heat. Stir continuously as the mixture thickens and smoothens, about 4 to 5 minutes. Taste and adjust sweetness, cardamom, or add saffron as desired.
- Cool and Chill: Remove from heat and let the mixture cool to room temperature. Refrigerate for about 1 hour to thicken further.
- Prepare Mix-ins: Heat oil in a small skillet over medium heat. Add chopped cashews and cook until golden, then add raisins and toast until they puff. Remove from heat; these can be mixed into the kheer or used as a filling inside the ladoo.
- Toast Coconut Flakes: For coconut topping, dry-toast large coconut flakes over medium-low heat until golden brown.
- Form Ladoo: Grease your hands and scoop chilled kheer using an ice cream scoop or spatula. Roll portions into smooth balls.
- Add Toppings: Roll each ball in your choice of toppings—toasted coconut, crushed pistachios, cocoa powder with cinnamon, almond slivers, rose petals, shaved chocolate, or melted chocolate—until fully coated.
- Store: Place finished ladoos on a serving plate or container. Refrigerate for storage up to 4 days. Do not freeze as texture changes.
Notes
- The recipe allows for an Instant Pot method which reduces cooking time and water amount.
- Toppings can be customized based on preference for texture and flavor.
- You can fold toasted cashews and raisins into the kheer before shaping for added surprise inside the truffles.
- Adjust sugar and cardamom levels to taste; saffron can be added for extra aroma and color.
- These ladoos must be refrigerated and do not freeze well due to rice texture changes.
