The Best Favourable Pakistani Kheer Recipe 2024

Introducion:

Pakistani Kheer Recipe is a delicious that may be found in Pakistani and Indian cuisine but a more extensive description. The classic rice pudding, where the rice is quickly cooked in sweet milk and the cook proudly employs a spatula, should go out of style. That is not at all how Kheer is. Even the liquid version seen in Pakistani, Indian, and American eateries falls short of expectations. Instead, I would much prefer sip on a refreshing glass of delicious lassi.

Long-term boiling of sweetened milk produces kheer. Cardamom is added, and it is constantly swirled very slowly. A layer of caramelized residue accumulates at the bottom of the stainless steel saucepan while the milk cooks, which will take some work to scrape out later. When you taste the delicious skin that forms on the surface of the kheer and experience its creamy texture, it could seem like a waste of twenty minutes, but you'll be tempted to clean that pan more often. 

Kheer is one of my favorite desserts ever, especially when it's presented in two tiny terracotta bowls joined by a smart rubber band arrangement and topped with a tiny wooden popsicle stick. Whenever I lay my hands on these distinctive bowls from Burns Road in Karachi, I take my kheer experience very seriously. I went so far as to get matching terracotta bowls from Home Depot to replicate that genuine rustic vibe. Even though kheer was always tasty, it now has a whole new meaning that tells a tale and provides an insight into a vibrant culture. I also need to talk about how amazing it looks. You won't find such intriguing photographs of Kheer on Google, I promise.

 

Ingredients:

• 1 liter full-fat milk
• 1/2 cup basmati rice
• 1/2 cup sugar (adjust to taste)
• 4-5 green cardamom pods, crushed
• A small bunch of cleaved nuts (almonds, pistachios, cashews)
• 1 tablespoon raisins (optional)
• A pinch of saffron strands (optional)
• 1 teaspoon rose water (optional)
• Silver leaf (varq) for garnish (optional)

Instructions:

• As the rice cooks, it will thicken the milk. Stir and scrape the sides of the pan to incorporate the thickened milk back into the mixture.
• After about 30-40 minutes, when the rice is fully cooked and the mixture is creamy, add sugar and crushed cardamom pods. Stir well to dissolve the sugar.
• If using saffron strands, dissolve them in a tablespoon of warm milk and add it to the kheer. Add cleaved nuts and raisins at this stage.
• Up till it reaches the right consistency, simmer the kheer for a further five to ten minutes.
• Turn off the heat and stir in the rose water, if using.
• Serve the kheer after allowing it to come to room temperature.
• Serve warm or chilled, garnished with chopped nuts and silver leaf if desired.

FAQS:

1. 1. Can I use any type of rice for making kheer?

2. 
   
   Basmati rice is traditionally used for making kheer because of its fragrance and texture. However, you can use other types of rice like jasmine rice or even short-grain rice if you prefer.

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4. 2. Can I use low-fat milk for making kheer?

5. 
   
   While you can use low-fat milk, it will result in a less creamy texture compared to full-fat milk. For the richest and creamiest kheer, it's best to use full-fat milk.

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7. 3. How can I prevent the kheer from sticking to the bottom of the pan?

8. 
   
   Stirring frequently is key to preventing the kheer from sticking to the bottom of the pan. Using a heavy-bottomed pan also helps distribute heat evenly, reducing the likelihood of sticking.

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10. 4. Can I make kheer ahead of time?

11. 
    
    Yes, you can make kheer ahead of time and store it in the refrigerator for up to 2-3 days. When reheating, you may need to add a little milk to adjust the consistency as kheer tends to thicken upon cooling.

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13. 5. Can I skip adding nuts and raisins?

14. 
    
    Yes, you can omit nuts and raisins if you prefer. However, they add texture and flavor to the kheer, so they are commonly included in the recipe.

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16. 6. What if I don't have rose water?

17. 
    
    Rose water adds a fragrant floral note to the kheer, but if you don't have it, you can omit it or substitute with a few drops of rose essence or even a splash of vanilla extract for a different flavor profile.

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20. 7. Can I make vegan kheer?

21. 
    
    Yes, you can make vegan kheer by using plant-based milk such as almond milk, coconut milk, or cashew milk instead of dairy milk. You can also use a sweetener like maple syrup or agave nectar instead of sugar.

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23. 8. Can I make kheer without cooking rice first?

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25. While some variations of kheer involve soaking rice overnight and then blending it into the milk mixture without precooking, the traditional Pakistani kheer recipe involves cooking the rice in milk to achieve a creamy texture and flavor.