Introduction
Kheer Recipe is the dessert that people in Pakistan love the most among traditional ones. It is a wonderful dish made from the combination of milk, rice, and sugar, and spiced up with cardamom and topped with nuts. You can see it in house during Eid, family dinners, and wedding feasts.
This recipe is pretty easy and best for initial cook. have the common stuff from the kitchen and you will have a delightful, smooth dish that is like a bowlful of joy. No matter whether you have it hot or cold, Kheer always adds that little extra to your dining experience.
Ingredients
| Ingredient | Quantity | Notes |
| Basmati rice | ½ cup | Soak for 30 minutes |
| Full-fat milk | 1 liter | Use fresh milk for creamy texture |
| Sugar | ½ cup | Adjust to taste |
| Cardamom powder | ½ teaspoon | Adds traditional aroma |
| Chopped almonds | 2 tablespoons | Optional garnish |
| Chopped pistachios | 2 tablespoons | For decoration |
| Raisins | 1 tablespoon | Optional |
| Condensed milk | 3 tablespoons | For extra richness |
| Rose water | ½ teaspoon | Optional but aromatic |
Instructions
Step 1 – Soak and Boil Rice
Clean and soak the basmati rice for half an hour. Then drip the water. In a saucepan, boil the rice with one cup of water until it gets soft. Take care not to cook it too much.
Step 2 – Boil the Milk
In a large, heavy-bottomed pan, pour the milk. Bring it to a boil on medium heat while stirring occasionally to prevent burning.
Step 3 – Add the Rice
Add boiling rice to the hot milk. Continually stir it. Let it simmer on fire for around 20-25 minutes till the mixture thickens.
Step 4 – Add Sugar and Flavor
Some sugar as well as powdered cardamom be added. Mix till the sugar dissolves entirely. A substitute of condensed milk for extra creaminess?
Step 5 – Cook Until Thick
Some sugar as well as powdered cardamom be added. Mix till the sugar dissolves entirely. A substitute of condensed milk for extra creaminess?
Step 6 – Add Nuts and Garnish
Switch off the heat and stir in the almonds, pistachios, and currants. Pour into individual serving bowls while hot, topping with the rest of the nuts and a few drops of rose water.
Step 7 – Chill or Serve Warm
You can serve the kheer warm or refrigerate it for 1 to 2 hours before serving if you prefer it chilled.
Cooking Time & Serving
| Preparation Time | Cooking Time | Total Time | Servings |
| 10 minutes | 45 minutes | 55 minutes | 4 to 5 people |
Tips & Tricks
• Rich texture comes from full-fat milk.
• Burning milk is not going to occur if you stir constantly while boiling it.
• Tasty kheer is of prolonged cooking on low heat.
• A little bit of saffron that has been soaked in milk will give the kheer.
• Up to 3 days of fridge storage is allowed for leftover kheer.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 280 kcal |
| Carbohydrates | 45 g |
| Protein | 7 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 30 g |
| Calcium | 180 mg |
History of Kheer
Kheer is synonymous with South Asian cooking and has a very long history. It is thought to have started more than 2000 years ago on the Indian subcontinent. In Pakistan, it turned out to be a favorite sweet dish in particular during the festivities and religious events. Gradually, households developed their personal recipes with the inclusion of vermicelli, coconut, and dry fruits. Even with the modifications, the classic rice kheer is still the most adored one among the different varieties.
Serving Suggestions
• Kheer should be served in tiny clay bowls for an authentic appearance.
• Crushed pistachios and silver leaf can be added for celebrations on top of it.
• it together with chili Pakistani curries such as al beke or kebab to create a nice combination of flavors in your meal.
• It is also possible to serve it as a sweet side dish along with paratha or naan.
Common Mistakes to Avoid
• Don’t use high flame; milk can burn quickly.
• Avoid using skim milk, it makes kheer watery.
• Don’t add sugar too early, it can stop the rice from cooking properly.
• Always soak rice before cooking for soft texture.
Storage Method (How to Store Leftovers)
Kheer is to be allowed to cool down completely before being stored. It should be poured into an airtight container and then into the refrigerator. It will be good for 2 to 3 days. When you feel like having some again, you can either serve it cold or warm it just a little.
FAQs
Q1: Can I make kheer without condensed milk?
Answers, Yes, you can skip condensed milk and use extra sugar or milk instead.
Q2: Can I use brown rice for kheer?
Answers Yes, but it will take longer to cook and taste slightly different.
Q3: How to make vegan kheer?
Answers, Replace cow milk with coconut milk or almond milk and skip condensed milk.
Q4: Can I add vermicelli with rice?
Answers, Yes, it gives a unique texture and taste to your kheer.
Q5: How long should I cook the kheer?
Answers, Cook for about 45 minutes in total until it reaches a creamy consistency.
Conclusion
Kheer is an uncomplicated but refined dessert, perfectly suitable for every event. Its smooth mouthfeel, mild sugaryness, and classic taste usually win over even the youngest in the family. Don’t hesitate to come up with this simple recipe of kheer the Pakistani way and relish the flavor of culture at your place.
Try this recipe and share your feedback in the comments. Your thoughts help others and make cooking more fun!
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