Kheer Recipe Pakistani Style
Kheer is one of the most-loved desserts among the Pakistani and Indian cuisines. It’s the rice pudding at a different level compared to others alike.
Most of the Pakistani/ Indian rice puddings have a slightly runny consistency. Just a little bit thicker than heavy cream/ double cream. And not thickly lumpy. They also have a fragrant aroma from the spice-infused in the pudding.
So here, I’m sharing the Kheer recipe that I’ve learned from my Pakistani extended family and friends.
One thing that I noticed is that the Indian Kheer almost always uses ghee in it. As for the Pakistani style, ghee is optional. But other than that, everything is pretty much the same.
After trying quite a few recipes, I think I’m quite happy to say this one is my go-to recipe now.
Because it results in a creamy pudding with the consistency of double cream/ heavy cream. And I slightly mash/ grind the rice before cooking, so the pudding texture is better. Plus, it saves cooking time. So I can quickly boil the pudding whenever I want to.
And with adding a little bit of water, I don’t have to worry about stirring the Kheer all the time. Because the water breaks the whey of the milk a bit better. And that the milk doesn’t burn quickly and easily at the bottom of the pan.
So, if you’re craving for some comforting dessert, then you should make this Kheer. You can easily make with it just everyday ingredients you already have in your kitchen/ pantry.
Oh, did I tell you that Kheer often makes appearances at special occasions such as weddings, birthdays, gatherings and religious celebrations? Among Pakistanis, Kheer is frequently served for Eid celebrations and weddings. Though you can always enjoy this lusciously delicious rice pudding anytime you want.
Everyday Ingredients for Pakistani Kheer
Essentially, you only need three items to make rice pudding. They are rice, milk and sugar.
But to make it in Pakistani style, you will also need green cardamom and some nuts such as pistachios and/ or almonds.
Adding to those ingredients, I’ll share my secret ingredient that is salt. Yes, a little bit of salt in your dessert will enhance the flavour and taste of your creation. You want proof? Try making it with and without, and tell me what you think of it.
As for the rice, for this Kheer recipe, I use Basmati rice. Simply because it’s the rice that we always have in our kitchen/ pantry. Also, it’s what all my family and friends use for the Kheer.
Easy and Straightforward Method
Firstly, you want to wash and rinse the rice until the water runs clear. Then soak the rice in freshwater for at least half an hour. The longer the better.
After that, drain the rice and use a pestle and mortar, or an electric grinder, grind/ mash the rice a little bit. You want to crush about half of the rice into small pieces but not grind it to a paste or powder. So definitely not all of it. Then set aside.
Secondly, heat the milk and water in a large cooking pan/ pot to boil. When the liquid reaches the boiling point, add the slightly mashed and broken rice into the milk. Cook at medium-high heat until the rice is fully cooked. You can put the lid on to speed up the cooking process. Just take care not to let it overboil or get burned at the bottom of the pan. It takes about 10 minutes.
Thirdly, when the rice is cooked, add the sugar, salt and cardamom powder into the rice mixture. Stir well and continue cooking, this time you may want to turn the heat down.
Keep cooking as you keep stirring. It takes about 15-20 minutes for the liquid to evaporate, and make the pudding as thick as double cream/ heavy cream.
If you prefer a thicker sticky pudding, you can cook further for another 15 minutes.
I personally like my Kheer to be slightly runny and not lumpy. So I leave the choice to you.
When you’re happy with your pudding consistency, you can add the nuts in the pudding and/ or sprinkle them as the garnish when you serve.
The Secret Tips for Creamy and Delicious Rice Pudding With Basmati
- If you can not grind the rice before making the Kheer, you can mash it as you stir the pudding. Or, you can use a hand-held blender to blitz a few times. The idea is to break the rice so the rice will add extra richness to the milk.
- A little bit of water in the milk mixture helps break the milk whey. So your pudding won’t get burned at the bottom of the pan easily. And the taste of your pudding won’t be overwhelmingly thick and rich.
- A sprinkle of salt will enhance the flavour of your Kheer.
Thank you for reading this post. I hope you’re now wanting to check and try this Kheer Recipe. It will be great if you share what you think about the recipe after you try making it. You can share in the comments (leave a reply) below.
Follow me on Instagram or Pinterest @soyummyrecipesbydevy to sneak peek at what’s cooking in my kitchen.
Before you go, don’t forget to check my other recipes that you may like.
- Gajar Ka Halwa – easy carrot halwa Pakistani recipe.
- Halwa Puri – semolina pudding with fried-flatbread.
- Pakistani Dahi Baray – lentil dumplings in spiced yoghurt sauce.
- Khaman Dhokla – steamed savoury chickpea flour cake with spicy lemon drizzle.
- Kadhi Pakora – Pakistani pakora curry recipe.
- Potato Pakora.
- Vegetable Pakora.
Thank you and all the best.