Kheer Recipe Pakistani Style
User Reviews
4.9
Kheer Recipe Pakistani Style
Description
The Kheer Recipe Pakistani Style starts by soaking basmati rice and then breaking most grains by grinding lightly. The broken rice cooks in boiling milk and water, gradually thickening into a pudding. Cardamom powder adds fragrance while sugar balances sweetness. The mixture is stirred until it achieves a creamy but thick consistency with some rice grains mashing against the pot’s sides.
The pudding has a smooth texture with tender broken rice pieces distributed through the rich milk base. The nut garnish adds a contrasting crunch and subtle nuttiness to complement the creamy pudding. Cooking requires attention to prevent burning or overflowing as the milk thickens.
Kheer is traditionally served as a dessert after meals, often chilled or at room temperature. Its comforting sweetness and aroma make it a suitable treat during festive occasions.
Using whole milk helps provide richness, but semi-skimmed milk can substitute. Whole cardamom pods can be ground for fresh powder. Sugar amounts can be adjusted to personal preference for sweetness.
Ingredients
- ¼ cup basmati rice
- 4 cups milk see the note, whole
- ⅓ cup water
- ¼ teaspoon salt
- ¼ teaspoon cardamom powder see the note.
- ¼ cup granulated sugar
- almonds a handful
- pistachios a handful
Instructions
- Wash and rinse the rice until the water is clear. Cover with fresh water and leave it to soak for at least half an hour.
- Using a pestle and mortar, or a grinder/ food processor, grind the rice until most of the grains are broken but not completely mashed. Set aside.
- In a large cooking pan/ pot, heat the milk and the water to boil.
- When the milk reaches boiling point, add the slightly broken rice into the milk and continue cooking. You can put the lid on and turn the heat at medium-high heat to speed up the process. But do take care and keep an eye on it.
- Once the milk is reboiling, you can turn the heat slightly down and take the lid off. Keep cooking and stirring until the rice is cooked.
- Add the sugar, salt and cardamom powder into the rice mixture. Cook further and continue mixing. Try to mash some of the rice with your wooden spoon against the sides of the pan. Keep cooking and stirring until you get a thick rice pudding. It takes about 15 minutes to get the consistency of double cream/ heavy cream.
- Once your rice pudding is as thick as double cream/ heavy cream, you can switch the heat off. Using a cling film/ saran wrap, cover the top surface of the pudding. And leave the lid off until the Kheer is cooled down or ready to serve.
- Soak the almonds in the water for about half an hour, and then roughly chop them or slice them. Roughly chop the pistachios.
- To serve, spoon the Kheer into a serving bowl and then sprinkle the nuts as much as you like.
Notes
- Semi-skimmed milk can be used instead of whole milk if preferred.
- Whole cardamom seeds can be ground freshly for best flavor, using prepared cardamom powder is fine too.
- Adjust sugar quantity to suit your desired sweetness level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1151 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1151kcal | 58% |
| Carbohydrates | 95g | 32% |
| Protein | 55g | 110% |
| Fat | 63g | 97% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 25g | 147% |
| Cholesterol | 158mg | 53% |
| Sodium | 908mg | 38% |
| Fiber | 2g | 8% |
| Sugar | 91g | 182% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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