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Khajoori Kheer (Indian Date and Rice Pudding)

PREP: 5-10 minutes
COOK: 15 minutes
YIELD: 2 servings

This Khajoori Kheer recipe is filling, energizing, and perfect during Ramadan!

Recipe by: My Gourmet Story


  • 6-7 Natural Delights Pitted Medjool Dates
  • 1 1/2 cups full cream milk
  • 3 tablespoons basmati rice (soaked for 20 minutes)
  • 2 tablespoons roasted nuts chopped (pistachios, cashews, almonds)
  • 2 tablespoons sugar (optional)
  • 3-4 drops cardamom extract (can also use fresh ground cardamom)
  • 4-5 saffron strands (optional)


1. In a blender jar add pitted dates, half cup of milk and basmati rice. Blend to form a smooth mix.

2. Add the rest of the milk in a pot and add the dates and rice mix, add water to adjust the consistency if it is too thick. Cook on high until milk boils and then on low flame for another 10 minutes. The mix will start to thicken as rice starts to cook.

3. Once rice is completely cooked add sugar (optional), give it a good mix and then add cardamom extract and the chopped nuts.

*Best served chilled and garnished with some nuts and chopped dates.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.