Butterscotch Kheer

Butterscotch is another favorite flavor of mine along with rose. Whenever I had ice cream back home in India as a little girl this flavor was also top on the list. However in this country butterscotch flavor ice cream is not easily available let alone kheer, except for a few Indian style ice cream parlors. 

Since I like this flavor so much, I wanted to infuse this flavor in kheer. 

Traditional rice kheer or pudding flavored with butterscotch sauce and walnuts coated with butterscotch sauce to get the crunch factor.  Food is all about textures so when creamy kheer meets crunchy nuts the taste is heavenly.

Butterscotch sauce is easy to make at home, it is basically butter and cream mixed and heated to make a sauce. A very rich and decadent sauce goes well with just about anything- meaning on any kind of desserts like ice cream, rabdi or to eat just by itself. I also experimented by adding maple syrup to the sauce which imparted a rich depth of flavor.

Try this kheer and I promise you will be bookmarking this recipe.



8 -10

Prep Time

20-30 minutes- make sauce, toast nuts and coat sauce and soak rice

Cook Time

About 40-45 minutes

Total Time

1 hour 15 minutes



  • 5 tbsp rice, soaked for 30 minutes
  • 6 cups whole milk
  • ½ cup or less sugar
  • 4-6 tbsp butterscotch chips
  • ¼ cup walnuts
  • For butterscotch sauce:
  • ¼ cup dark brown sugar
  • ¼ cup heavy cream
  • 3 tbsp unsalted butter
  • ½ tsp salt
  • 1 tsp maple syrup
  • 1 tsp pure vanilla extract


Step 1
Combine all the ingredients except vanilla and maple syrup for the butterscotch sauce in a pan on medium flame.

Step 2
Whisk and keep stirring for about 10-12 minutes. Add vanilla and maple syrup, mix again and let it cool.

Step 3
Toast the nuts in a pan for 8-10 minutes until the nuts are fragrant.

Step 4
Take off the flame and pour the sauce over the nuts to coat thoroughly.
Let it cool. Once cool, crush the nuts.

Step 5
Take a heavy bottom pan, add milk and heat on high-medium flame let it come to a boil.

Step 6
Crush the soaked rice and add to the milk. Stir. 

Step 7
Reduce the flame to medium and keep stirring. Add sugar and mix well.

Step 8
Add butterscotch chips to the mixture and mix well again. By now the kheer would have thickened and reduced almost by half.

Step 9
To serve add a tsp of butterscotch sauce to the bottom of the cup add kheer top with nuts and more sauce. 

Step 10
Kheer can be served cold or warm.

Notes: when you use dark brown sugar the sauce is more dark brown as opposed to light brown sugar.

To prevent milk from sticking to the bottom of the pan rinse the pan and then add milk to boil rather than dry pan.

Butterscotch chips is easily available on Amazon.


  1. Veena

    Sounds interesting 😋

    • Fusion Kitchen Tales

      yes try it when you can, you’ll love it. Thanks dear!


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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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