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Hare Matar ki Kheer, Yes you read it right! It’s kheer made with green peas or hare mattar. This very unusual kheer recipe finds it’s origin from Awadhi cuisine. A beautiful green color, rich taste and a soothing texture, all of this makes the matar ki kheer a delightful dessert.

Matar ki Malaidar Kheer #CreamofAllFood with Mother Dairy Cream

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Course: Dessert
Cuisine: Indian, indian cuisine
Author: Rekha Kakkar


  • 1.5 cup Green Peas fresh/frozen
  • ½ liter milk I used mother dairy full cream
  • 1 Tbsp Ghee I used Mother dairy Pure ghee
  • 100 ml Mother Dairy Cream
  • 1 teaspoon corn flour
  • 4-5 Tbsp sugar
  • 2 Tbsp Pistachio chopped/slivered
  • 2 Tbsp Almonds sliced
  • 2 Tbsp raisins kishmish
  • 15-20 saffron strands
  • 2-3 green cardamom crushed


  • In a blender jar crush 1.25 cups of peas to a coarse paste, and rest of .25 cup to a fine paste and keep it aside.
  • Heat up 1 tablespoon ghee in a thick bottomed pan and saute the coarse green peas paste.
  • Now add the milk, mix well and allow it to simmer for 30 minutes on very slow heat, stirring it up occasionally.
  • Add fine paste of green peas.
  • Finally, In a bowl mix 100ml of mother dairy cream and cornflour, and add it to the simmering matar ki kheer.
  • Cook for 5 more minutes, add sugar, raisins, crushed green cardamom, 10 saffron strands and mix well.
  • Remove from heat and garnish with sliced pistachio and almonds and remains strands of saffron.
  • Enjoy the matar ki malaidar kheer hot or cold as per your preference!