Lachha Seviyan Kheer Recipe


Indian kitchens seem to be incomplete without sweet dishes. That is why, it is always rewarding to try out sweet dishes like kheer, payesh, homemade mishit doi and gajar ka halwa. Today, I am going to share a sweet dish recipe which can be prepared so easily that even a ten-year old can make it! Actually, I received a huge packet of lachha (Haldirams Prabhuji-500g), which was a gift for Id from a student of mine, two weeks back. I prepared Lachha Kheer with it. The best part is that it is super easy to make this dessert and there is hardly any hassle involved! All you need is milk, sugar and lachha.


TOTAL TIME REQUIRED: 5 to 10 minutes



  • Milk: 500 ml
  • Lachha (I used Haldirams Prabhuji Lachha): 150-200 g
  • Sugar: 7-8 tablespoons
  • Cashews: 20-25 nuts



  • Boil the milk and sugar in a pan.


  • Turn off the flame and transfer the milk in a bowl.


  • Break the circular lachhas and soak the strands in the bowl of hot milk.


  • Soon the laccha strands absorb the milk to make a thick kheer-like consistency.


  • Add the cashews on top and let it cool down. You may relish it warm or cold.
  • For a delicious cold lachha kheer treat, put the bowl in the refrigerator and refrigerate it for at least 1 hour.
  • Savour it whenever you wish to add a dash of sweetness to your tiring days.



  • You may add 2-3 pods of green cardamoms while boiling milk and sugar. This will add a mouth-watering aroma to the kheer.
  • You may have to adjust the amount of lachha if the quantity of milk is reduced while boiling it.
  • Add more sugar if you want it very sweet. Reduce the sugar content if you want the sweetness to be mild.
  • Along with cashews, soaked almonds, raisins and pistachios can also be added to enrich the kheer.

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2 Responses

  1. Divya Thapa says:

    I just had kheer ironically. But I’m hungry yet again!

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