Kheer and alooko aachar
खीर र आलु काक्राको अचार
खीर र आलु काक्राको अचार is a warm and meaningful Nepali food combination, especially loved during family gatherings and festivals. In Nepal, खीर holds a special cultural value, and Shrawan 15 is celebrated as “Kheer Khane Din”, a day when families prepare and enjoy kheer together as a symbol of happiness, togetherness, and tradition.
Kheer is made with rice, milk, sugar, and sometimes nuts or spices, making it rich in carbohydrates for energy, calcium and protein from milk, and healthy fats and minerals if nuts are added. Paired with आलु काक्राको अचार, it becomes even more flavorful. The pickle adds freshness, spice, and tanginess, while cucumber provides hydration and potatoes add extra energy and fiber.
Together, this dish gives a beautiful balance of sweet, creamy, spicy, and refreshing flavors, making it not just a recipe, but a comforting part of Nepali food culture.
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1 hour 5 minutes
Instructions
Prepare the Ingredients
Wash the rice and soak it for about 15-20 minutes.
Boil the potatoes until soft, then peel and cut them into small pieces.
Wash and cut the cucumber into small pieces. Keep the spices, milk, sugar, and nuts ready.
Cook the Kheer
Heat milk in a heavy-bottomed pot and bring it to a gentle boil.
Add the soaked rice and cook on low heat, stirring often so it does not stick to the bottom.
When the rice becomes soft and the milk thickens, add sugar and mix well.
Add cardamom, nuts, or raisins if desired, then cook for a few more minutes and turn off the heat.
Make the Aalu Kakrako Aachar
In a bowl, mix boiled potato pieces and chopped cucumber.
Add salt, turmeric, chili powder, roasted sesame powder, lemon juice, and chopped green chilies.
Heat a little oil in a pan, add fenugreek seeds, and let them turn dark brown.
Pour the hot tempering over the potato-cucumber mixture and mix everything well.
Serve
Serve the warm or chilled kheer with fresh aalu kakrako aachar on the side.
Enjoy it as a festive snack, especially on Shrawan 15, Kheer Khane Din, or during family gatherings.
Cooking Tips
Cooking the Kheer Slowly Cook the kheer on low heat and stir often so the milk does not burn at the bottom. Slow cooking helps make the kheer thicker, creamier, and more flavorful.
Soaking the Rice Soak the rice for 15-20 minutes before cooking. This helps the rice cook faster and gives the kheer a softer texture.
Adding Sugar at the Right Time Add sugar only after the rice is fully cooked, because adding it too early can make the rice take longer to soften.
Using Fenugreek(मेथी) Tempering(झानेको) Heat oil and add fenugreek seeds until they turn dark brown, then pour it over the aachar. This gives the dish an authentic Nepali flavor and aroma.
Ingredients
