Butter Scotch Kheer is a modern twist on traditional Indian rice pudding, incorporating caramelized butter and roasted sevaiya. It reflects the Indian love for rich, milk‑based sweets served during festivals like Diwali and special occasions.

Across India, kheer varies: in the north it often uses rice and saffron, in the south rice or vermicelli (sevai) with coconut milk, and in Bengal it may include rabri. Butter Scotch Kheer adds a caramel‑butter element that is not typical in classic versions.

It is usually served warm or at room temperature in shallow bowls, garnished with chopped nuts and a drizzle of caramel or ghee. It is a festive dessert paired with savory dishes during celebrations.

While not a historic ritual dish, kheer in general is a staple for festivals such as Diwali, Holi, and weddings. Butter Scotch Kheer, with its indulgent caramel flavor, is popular for special family gatherings and birthday celebrations.

It belongs to the family of milk‑based sweets (doodh‑based desserts) like rabri, peda, and kulfi. The use of roasted sevaiya and caramel butter sauce showcases the Indian tradition of layering textures and flavors in sweets.

Authentic ingredients include full‑fat milk, ghee, thin sevaiya, sugar, unsalted butter, heavy cream, and fresh green cardamom. Acceptable substitutes are 2% milk, regular butter, whole milk instead of cream, and ground cardamom powder if fresh pods are unavailable.

Butter Scotch Kheer pairs beautifully with savory Indian meals such as butter chicken, paneer tikka, or biryani. For a lighter spread, serve it alongside fruit chaat or a simple cucumber raita to balance the richness.

The caramel‑butter sauce adds a deep, buttery sweetness that is uncommon in traditional kheer, while the roasted sevaiya provides a delicate, nutty texture. This combination creates a dessert that feels both familiar and luxuriously new.

Originally, kheer was a simple rice‑milk pudding. Modern home cooks, influenced by global dessert trends, have introduced caramelization techniques and the use of sevaiya instead of rice, resulting in the contemporary Butter Scotch Kheer seen on YouTube.

Common errors include letting milk scorch, over‑roasting sevaiya so it becomes bitter, burning the caramel sugar, and adding the caramel sauce too quickly which can cause curdling. Keep heat low and stir gently at each stage.

Caramelizing sugar with butter creates a richer, nutty flavor and a glossy texture that sugar alone cannot provide. The butter also balances the sweetness and adds depth, making the kheer more indulgent.

Yes, you can prepare the kheer a day in advance. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat, adding a splash of milk if it thickens too much.

Chef Bhupi's Kitchen focuses on authentic Indian home‑cooking, offering step‑by‑step tutorials for traditional sweets, snacks, and everyday meals with an emphasis on simple techniques and flavorful results.

Chef Bhupi's Kitchen emphasizes using readily available ingredients, detailed explanations of each cooking step, and cultural context, whereas many channels focus more on visual flair or high‑end restaurant recreations.