Kheer – Famous Traditional Dessert (Recipe) in Pakistan and India

Kheer – Famous Traditional Dessert (Recipe) in Pakistan and India

KHEER Dessert Recipe

Kheer is famous traditional dessert recipe in Pakistan and India. You can call it rice pudding but it is far more
delicious than pudding. The recipe I am sharing here is the most basic, authentic and original recipe of
kheer. This recipe can be used to make variety of kheers like lauki ki kheer (grout kheer), gajar ki kheer
(carrot kheer) or kaju kheer (cashew nut kheer) etc.

INGREDIENTS

Milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 kg
Rice (basmati) . . . . . . . . . . . . . . . . . . ½ cup
Sugar. . . . . . . . . . . . . . . . . . . . . . . . ¾ – 1 cup
Green Cardamom. . . . . . . . . . . . . . . . . 4 – 5
Kewrah Water. . . . . . . . . . . . . . . . . . . ¼ cup
Rose Water. . . . . . . . . . . . . . . . . . . . 1/8 cup
Garnishings:
Almond (Chopped) . . . . . . . 2 tablespoons
Pistachio (Chopped) . . . . . . 2 tablespoons
Coconut (dedicated or grated) . . . . . ¼ cup *I used grated coconut
Silver paper (chandi ka warq) . . . . . . . 1 – 2 (as required) *I don’t used it due to health hazards.

METHOD (Dessert Recipe)

Step 1:

kheer dessert recipe

Soak rice for 30 minutes approximately (depends upon quality of rice).
Now blend rice to make paste in blender. Set aside.

Step 2:
Boil milk in a sauce pan. After first boil, switch the flame to low to medium. Now add cardamoms, some
chopped nuts and blended rice into it. Continuously stir the mixture (milk and rice) until it starts boiling
(this step will take time so continuously stir the mixture with patience otherwise rice in a mixture will
form lump). Now leave it on very low flame with half covered lid and stir occasionally during cooking so
it will not get stick to the bottom of pan and not get burnt. Cook it for 1 to 1 ½ hour minimum or as
longer as you can because the more kheer will be cooked the more tasty it will be. After 1 – 2 hours
cooking kheer will change its color to light pink to light orange.

Step 3:
Now add sugar in it and continuously stir during adding and after adding sugar until it starts boiling.
Cook it for more 3 – 5 minutes with continuous stirring. (Don’t leave stirring at this point otherwise
kheer will get stick to the bottom and will get burnt easily).

Step 4:
Then add Kewrah Water and rose water, mix well, switch off the flame and cover the lid for few
seconds. Remove the lid and pour in a serving dish and Garnish with finely chopped nuts and desiccated
or grated coconut. Serve hot or cold (as desired).

*Follow each and every step very carefully to get desired result.

Note:

• Use good quality full cream milk for more flavorful kheer in this dessert recipe.
• Sweetness (sugar) can be increase and decrease according to taste.
• Kheer should not be runny. It should be set like a custard. (feerni / pherni is kind of kheer that is
slightly runny because it contain less amount of rice paste or rice powder and cooked less than kheer).

More dessert recipes can be found here.

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Originally posted 2020-02-23 11:23:44.

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