Indian · dessert
70m
Total time
4
Servings
320
kcal
easy
Difficulty
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FAQ · Things people ask
You can, but the texture is different — condensed milk produces a sweeter, denser kheer without the natural starchy thickening that slow-reduced milk provides. Use 200 ml condensed milk plus 600 ml whole milk and reduce the sugar to zero. Cook time drops to 30 minutes.
Both are traditional — hot kheer in winter, cold kheer in summer. It thickens significantly as it cools; add a splash of warm milk before serving cold if it has set too firm.
The milk likely scorched on the bottom of the pan. Use a heavy-bottomed pan, the lowest heat, and stir every 5 minutes. If the bottom starts catching, transfer immediately to a new pan.
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Gajar halwa is a North Indian winter sweet made by slow-cooking grated carrot in milk until the milk is completely absorbed, then enriching it with ghee and khoya. The red Delhi carrots (gajar) used in winter are sweeter than orange carrots — they make a noticeably better halwa.
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