अगर एक बार आपने यह बटरस्कॉच खीर बना ली तो सब रेसिपी पूछते रहेंगे
अगर एक बार आपने यह बटरस्कॉच खीर बना ली तो सब रेसिपी पूछते रहेंगे is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Chef Bhupi's kitchen on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $28.89 total, $7.22 per serving
Ingredients
- 1 liter Whole Milk (full‑fat, fresh)
- 2 teaspoons Ghee (unsalted, melted)
- 90 grams Sevaiya (thin vermicelli) (thin, roasted; can use regular vermicelli)
- 85 grams Granulated Sugar (adjust sweetness to taste)
- 20 grams Unsalted Butter (room temperature, cut into cubes)
- 50 grams Heavy Cream (adds silkiness; can substitute with 100 ml milk)
- 30 grams Mixed Nuts (cashew & almond) (dry roasted, coarsely chopped)
- 6 pods Green Cardamom Pods (fresh, seeds powdered just before adding)
- 10 grams Pistachios (for garnish) (sliced)
Instructions
Boil Milk
Place 1 liter whole milk in the iron kadai, add a splash of water, and bring to a rolling boil over medium‑high heat.
Time: PT5M
Reduce Milk
Turn the heat to low and let the milk simmer, stirring every few minutes, until it reduces by about one‑quarter (≈15 minutes).
Time: PT15M
Roast Sevaiya
In a small pan, melt 2 tsp ghee, add 90 g sevaiya and roast on low flame, stirring continuously, until light golden (≈3 minutes).
Time: PT3M
Cook Sevaiya in Milk
Add the roasted sevaiya to the simmering milk, continue cooking until the sevaiya softens and the kheer thickens (≈5 minutes).
Time: PT5M
Dry‑Roast Nuts
In the same pan, add a tiny drizzle of ghee and dry‑roast the cashew and almond pieces for 2‑3 minutes until lightly browned.
Time: PT3M
Make Caramel Butter Sauce – Melt Sugar
In a clean pan, add the 85 g sugar and melt over low flame, swirling the pan, until it turns a deep amber caramel (≈4 minutes).
Time: PT4M
Add Butter to Caramel
Add 20 g unsalted butter to the caramel, let it melt and combine fully.
Time: PT1M
Incorporate Cream
Stir in 50 g heavy cream, cooking for another minute until the sauce is glossy.
Time: PT1M
Combine Caramel Sauce with Kheer
Pour the warm caramel‑butter sauce into the kheer, mix gently until evenly distributed.
Time: PT1M
Add Nuts and Cardamom
Fold in the chopped roasted nuts and freshly powdered green cardamom (5‑6 pods).
Time: PT1M
Garnish and Serve
Transfer the kheer to serving bowls, garnish with sliced pistachios and a drizzle of any remaining caramel sauce. Serve warm or at room temperature.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Milk, Wheat (sevaiya), Tree nuts
Ingredient Substitutions
- Instead of Whole Milk: 2% milk (less creamy)
- Instead of Ghee: unsalted butter
- Instead of Sevaiya (thin vermicelli): thick vermicelli, broken wheat
- Instead of Granulated Sugar: jaggery, honey (reduce quantity)
- Instead of Unsalted Butter: salted butter (use less)
- Instead of Heavy Cream: whole milk
- Instead of Mixed Nuts (cashew & almond): pistachios, walnuts
- Instead of Green Cardamom Pods: ground cardamom powder (use half amount)
- Instead of Pistachios (for garnish): almond slivers
Equipment Needed
- Iron Kadai (heavy‑bottom pot)
- Small Frying Pan
- Wooden Stirring Spoon
- Kitchen Scale
- Grater or Mortar & Pestle (optional)
- Serving Bowl
Critical Steps — Do Not Skip
- Prevent milk from scorching while boiling and reducing.
- Roast sevaiya on low flame to achieve even golden color without raw interior.
- Caramelize sugar without burning – keep flame low and watch color.
- Incorporate caramel sauce into the kheer gently to avoid curdling.
Chef Tips from the Video
- Use fresh, full‑fat milk for the richest texture; low‑fat milk makes the kheer thin.
- Freshly ground green cardamom gives a brighter aroma than pre‑ground powder.
- Serve the kheer slightly warm; it tastes best when the caramel sauce is still fluid.
Troubleshooting
Kheer is too watery.
Continue simmering on low heat, stirring frequently, until it reaches the desired thickness. You can also add a teaspoon of cornstarch slurry if needed.
Sevaiya sticks to the pan or burns.
Ensure the flame is low and the ghee fully coats the pan before adding sevaiya. Stir continuously.
Caramel turns bitter.
Remove the pan from heat immediately once the sugar reaches amber color; lower the flame and add butter quickly.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently before serving.
Freezer: Not recommended; texture may change.
Room temperature: Can sit at room temperature for 1‑2 hours after cooking.
Make-Ahead Tips
- Prepare the caramel‑butter sauce a day ahead and store in a sealed jar in the fridge; gently reheat before adding.
- Roasted nuts can be made in advance and kept in an airtight container.
- Kheer can be refrigerated; warm gently on low heat before serving to restore creaminess.
Frequently Asked Questions
What is the cultural significance and history of Butter Scotch Kheer in Indian cuisine?
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.
What are the traditional regional variations of kheer in Indian cuisine?
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.
How is Butter Scotch Kheer traditionally served in Indian households?
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.
What occasions or celebrations is Butter Scotch Kheer traditionally associated with in Indian culture?
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.
How does Butter Scotch Kheer fit into the broader Indian dessert tradition?
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.
What are the authentic traditional ingredients for Butter Scotch Kheer versus acceptable substitutes?
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.
What other Indian dishes pair well with Butter Scotch Kheer?
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.
What makes Butter Scotch Kheer special or unique in Indian cuisine?
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.
How has Butter Scotch Kheer evolved over time in Indian culinary practice?
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.
What are the most common mistakes to avoid when making Butter Scotch Kheer?
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.
Why does this Butter Scotch Kheer recipe use a caramel butter sauce instead of adding sugar directly?
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.
Can I make Butter Scotch Kheer ahead of time and how should I store it?
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.
What does the YouTube channel Chef Bhupi's Kitchen specialize in?
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.
How does the YouTube channel Chef Bhupi's Kitchen's approach to Indian cooking differ from other Indian cooking channels?
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.
Last updated: August 24, 2026
