Pakistani Kheer Recipe (Traditional & Creamy)

 

🍯 Pakistani Kheer Recipe (Traditional & Creamy)

A rich, slow-cooked Pakistani dessert made with milk, rice, sugar, and aromatic cardamom. Creamy, comforting, and perfect for Eid, family dinners, and special occasions.



⭐ Ingredients

Main Ingredients

⭐ Instructions

1. Soak the Rice

  • Rinse and soak ¼ cup rice for 30 minutes.

  • Crush lightly with your fingers or grind coarsely (optional for smooth texture).

2. Boil the Milk

  • In a heavy pot, bring milk to a boil.

  • Add cardamom pods.

  • Keep heat medium-low so it thickens slowly.

3. Add the Rice

  • Add soaked (and slightly crushed) rice to the milk.

  • Keep stirring so rice does not stick to the bottom.

4. Slow Cook

  • Cook on low flame for 35–45 minutes.

  • Stir frequently while milk reduces and thickens.

  • Rice should become very soft and blend into the milk.

5. Add Sugar

  • Add sugar and mix well.

  • Cook for another 10–15 minutes.

6. Add Khoya & Condensed Milk (Optional)

This makes the kheer extra creamy.

  • Add khoya

  • Add condensed milk

  • Cook for another 5 minutes

7. Final Touch

  • Add chopped nuts.

  • Add a pinch of saffron if using.

  • Mix and simmer for 2 minutes.

🍨 Serve

  • Serve warm or chilled.

  • Top with pistachios, almonds & silver vark (optional).

🧊 Storage

  • Store in the fridge for up to 3 days.

  • Kheer thickens after cooling — add a splash of milk before serving if needed.

📑Recipe Card



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