Creamy rich Indian rice pudding rolled into balls and coated in various toppings to make a perfect dessert that’s a hit at any dinner party. These kheer ladoos (rice pudding truffles) have an amazing texture and cardamom flavor! (gluten-free and soy-free)

Recipe Snapshot

  • Prep time: 45 minutes
  • Cook time: 25 minutes
  • Total time: 130 minutes
  • Yield: 12
  • Category: Dessert
  • Cuisine: Indian

Ingredients

For the Rice

  • ½ cup white basmati rice
  • 1 to 2 green cardamom pods
  • 3 tablespoons sugar
  • 2 ½ cups water ([adjustable]1 1/2 cups[/adjustable] if using the Instant Pot method)

For the Cashew Cream

  • 1 cup raw cashews (soaked at least 15 minutes in warm water)
  • 1 ½ cups water
  • 2 teaspoons cornstarch
  • ¼ cup sugar (or more or less, to taste)
  • ¾ teaspoon ground cardamom
  • 1/4 teaspoon salt

Optional Additions

  • ½ teaspoon oil
  • 2 tablespoons chopped cashews
  • 2 tablespoons raisins (or chopped dates)

For Toppings

  • shaved chocolate
  • crushed pistachios
  • toasted coconut flakes
  • cocoa powder (mixed with some cinnamon)
  • almond slivers
  • rose petals
  • melted chocolate

Method

Make the rice.

  1. Wash the rice really well, then soak in water for at least 10 minutes. Drain and add to a saucepan with sugar, water, and a pinch of salt. Take the green cardamom pods, crush them with a knife or mortar and pestle, remove the black seeds, then crush the seeds coarsely. Add that to the saucepan.
  2. Heat the saucepan over medium, bring the mixture to a boil, then reduce to medium-low. Partially cover and cook 25 to 30 minutes, until the rice is very soft and almost dissolving into the water.
  3. Instant Pot method: Add all the rice ingredients with just 1 ½ cups water. Pressure cook for 15 minutes, let pressure release naturally, then open the lid.

Meanwhile, make the cashew cream.

  1. Drain the cashews, and add them to a blender with the remaining cashew cream ingredients. Blend for 1 minute. Let sit 5 minutes, then blend again for 1/2 minute. Repeat, if needed, until the mixture is very smooth and creamy.

Make the kheer.

  1. When the rice is ready, combine the cashew cream mixture and the cooked rice to a skillet over medium-low heat. Cook stirring continuously. The mixture will thicken at the edges and get lumpy, then even out. Stir every few seconds until evenly thickened, about 4 to 5 minutes. Taste and adjust flavor: add more cardamom, sugar, or add some saffron, if you like. See notes for other flavor options.
  2. Turn off the heat and let the mixture cool to room temperature. Refrigerate to chill for about an hour to thicken more.
  3. This step is for the optional mix-ins, if you are using them. In a small skillet, over medium heat, add the oil. Add cashews, and cook, stirring occasionally, until they turn golden. Then, add the raisins. Toast until the raisins puff up, then remove the pan from the heat. You can fold these into the rice pudding or stuff them inside the rice pudding balls.

Make the ladoo (truffles)

  1. Place each topping onto small plates. For a coconut topping, dry-toast large flakes over medium-low heat until they turn golden.
  2. Remove the rice pudding from the fridge. Scoop portions with an ice cream scoop or spatula. Grease your hands, roll portions into balls, then roll each ball in whichever topping you want until it’s coated really well. Place on a serving plate or store in a container in the fridge. Repeat for all the rice pudding, and refrigerate until ready to serve. These keep well for up to 4 days in the fridge. Do not freeze, because the rice texture will change.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.