11 Oven-Baked Indian Sweets Secrets Revealed

6. Bake kheer or phirni in ramekins for firm, caramelized tops

Kheer and phirni are beloved for their creamy texture, but baking them in individual ramekins gives you neat portions with a lightly caramelized top. Cook the rice partly on the stove until tender, stir in milk, sugar, and flavorings, then spoon into buttered ramekins. Place the ramekins in a water bath and bake at 325°F (160°C) until set but still slightly wobbly in the center. A short finish under a broiler can give a golden surface similar to a brûlée, but watch closely to prevent scorching. Chilled phirni takes on firmer texture and slices well if you want plated servings. Cardamom, rose water, and saffron are classic flavor bridges; adding toasted pistachios on top before serving keeps a fresh textural contrast. This technique makes kheer more portable and giftable while preserving the familiar milky flavor.