Urad Dal ki Kheer Recipe | How to make Urad Dal ki Kheer Step by Step

Urad Dal ki Kheer Recipe step by step with video

According to Wikipedia

I haven’t checked but I am sure Wiki wouldn’t know urad dal ki kheer. And if he would, I would be really impressed. Now after throwing this challenge, I am curious to check Wiki.

So, Wiki knows kheer, nothing impressive. While describing kheer… he only talks about rice and vermicelli. In the variations he talks about barley, kaddu… not urad dal.

According to Vinipedia

Kheer with an absolutely distinct and delicious flavour, a very rich and creamy texture obtained from dal.


Let’s talk about Urad Dal ki Kheer Recipe

My mom-in-law told me how to make it.

Urad dal and kheer both have significance in shraddh. So it’s wonderful to combine both the elements by making urad dal ki kheer

I have added lots of nuts. You can be choosy.

Further you can also add little condensed milk for a creamier consistency. Though the dal releases its starches and the kheer is full on creamy.

The Beauty Urad Dal ki Kheer

The distinctiveness…!  Urad Dal Ki Kheer Recipe is not the most common kheer… even Wiki doesn’t know about it.

Urad ki dal gives a very creamy texture to the kheer.

Also it is very apt for shraddh.

And the Beast (the difficult part about this recipe)

Urad dal ki kheer or for that matter any kheer might…

  1. Have under-cooked grain.
  2. Be too thick
  3. Be too runny
  4. Curdle

Experience and experiments

For best results;

  1. Sieve the dal after grinding so that the powder is removed.
  2. Add milk if the kheer thickens. Remember the kheer thickens once it cools.
  3. Add sugar towards the end. Keep stirring while adding sugar.

Let’s just talk


After learning that urad dal is important during shraddha, I was inquisitive to know why? I was further inquisitive to know the legend behind shraddh. I went to my favourite place… internet. I had to browse a lot but then someone who was hurt by my disappointment came to make up to his standards. Wiki… he had disappointed me in the beginning of the story and maybe I was a bit rude to him, but he managed to impress me at the end of the story. He told me about the legend behind shraddha.

According to Hinduism, the souls of three preceding generations of one’s ancestor reside in Pitru–loka, a realm between heaven and earth. This realm is governed by Yama, the god of death, who takes the soul of a dying man from earth to Pitru–loka. When a person of the next generation dies, the first generation shifts to heaven and unites with God, so Shraddha offerings are not given. Thus, only the three generations in Pitru–loka are given Shraddha rites, in which Yama plays a significant role.  According to the sacred Hindu epics, at the beginning of Pitru Paksha, the sun enters the zodiac sign of Libra (Tula). Coinciding with this moment, it is believed that the spirits leave Pitru–loka and reside in their descendants’ homes for a month until the sun enters the next zodiac—Scorpio (Vrichchhika)—and there is a full moon. Hindus are expected to propitiate the ancestors in the first half, during the dark fortnight.

When the legendary donor Karna died in the epic Mahabharata war, his soul transcended to heaven, where he was offered gold and jewels as food. However, Karna needed real food to eat and asked Indra, the lord of heaven, the reason for serving gold as food. Indra told Karna that he had donated gold all his life, but had never donated food to his ancestors in Shraddha. Karna said that since he was unaware of his ancestors, he never donated anything in their memory. To make amends, Karna was permitted to return to earth for a 15–day period, so that he could perform Shraddh and donate food and water in their memory. This period is now known as Pitru Paksha. In some legends, Yama replaces Indra.

Interesting indeed!

I tried editing the legend, to shorten it, but could not omit any part of it. Each and every sentence tells something interesting.  In fact I felt like reading something more. So I did. That I’ll discuss in the next post. For this time… legend behind shraddh .


A simple yet rich and creamy kheer
Course                                 Dessert
Cuisine                                Indian
Prep Time                          10 Minutes
Cook Time                         60 Minutes
Servings                              4 Persons


  • 1 litre or 4 cups milk
  • 1/2 tsp ghee
  • 1/4 cup split and dehusked black gram (urad dal)
  • 1/4 cup sugar [adjust as per your taste]
  • Few strands of saffron (kesar) dissolved in lukewarm water
  • 6 green cardamoms (chhoti elaichi) [powdered]
  • Handful of chopped almonds (badaam)
  • Handful of chopped cashew nuts (kaju)
  • Handful of raisins (kishmish)
  • Handful of chironji
  • Handful of chopped pistachio (pista)


  1. Grind the urad dal.URAD DAL KI KHEER (1)
  2. Coarsely.URAD DAL KI KHEER (2)
  3. Sieve the grinded dal. Remove the powdered dal.URAD DAL KI KHEER (3)
  4. Heat 1/2 tsp ghee.URAD DAL KI KHEER (4)
  5. Add the grinded coarse urad dal.URAD DAL KI KHEER (5)
  6. Fry on low heat till golden brown.URAD DAL KI KHEER (6)
  7. To this, add 1-litre milk.URAD DAL KI KHEER (7)
  8. Let it cook till the dal gets soft. This will take 50-60 minutes.URAD DAL KI KHEER (8)
  9. Add 1/4 cup sugar. Keep stirring.URAD DAL KI KHEER (9)
  10. Add the saffron dissolved in milk.URAD DAL KI KHEER (10)
  11. Add powder of 6 green cardamoms and handful of each… chopped almonds, chopped cashews, chopped pistachio, raisins, chironji.URAD DAL KI KHEER (11)
  12. Simmer for 5 minutes.URAD DAL KI KHEER (12)
  13. Bon appétit.Urad Dal ki Kheer Recipe


Make it during shradh.

I prepared urad dal ki kheer along with dal ki poori, chana masala without onion garlicand mint raita.

“The road to success is always under construction.”

Watch Video – Urad Dal ki Kheer Recipe | How to make Urad Dal ki Kheer

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