Kheer Recipe Pakistani Style
Kheer is a classic Pakistani/ Indian rice pudding that is infused with spice, making it fragrantly delicious.
It 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 like other rice puddings.
And Kheer also has a fragrant aroma from the spice-infused in the pudding.
Here, I’m sharing the Kheer recipe that I’ve learned from my Pakistani extended family and friends.
One thing 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.
As it results in a creamy pudding with a thick-enough consistency like double cream/ heavy cream.
And I also mash/ grind the rice before cooking. Not only does this make the pudding texture creamier, it saves cooking time too. So I can quickly boil the pudding whenever I want to.
So, if you’re craving some comforting dessert that is easy to make, then you should make this Kheer.
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 fresh water 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, to grind/ mash the rice a little bit. You want to crush about half of the rice into small pieces but not grind it into 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.
More recipes for Pakistani sweets and Desserts
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.
Before you go, don’t forget to check my other recipes for Pakistani desserts that you may like.
- Gajar Ka Halwa – easy carrot halwa Pakistani recipe.
- Halwa Puri – semolina pudding with fried-flatbread.
- Besan Ladoos: chickpea flour sweet balls.
- Besan Barfi: spiced chickpea fudge.
- Rasmalai: milk dumpling in creamy milk sauce.
Thank you and all the best.
Kheer Recipe Pakistani Style
Kheer Recipe Pakistani Style
- Mixing bowls.
- Pestle and mortar
- Cooking pan
- Wooden spoon
- ¼ cup Basmati rice.
- 4 cups Whole milk see the note.
- ⅓ cup Water.
- ¼ teaspoon Salt.
- ¼ teaspoon Cardamom powder see the note.
- ¼ cup Granulated sugar.
- A handful of almonds.
- A handful of pistachios.
- 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.
- If you prefer, you can use semi-skimmed milk.
- In case you only have whole cardamoms, you can take the seeds of 3 cardamoms out and grind them into powder. I often do it in bulk using a pestle and mortar or electric grinder and just use as needed.
- If you have a sweet tooth and prefer your rice pudding sweeter, feel free to add more sugar.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.