Step by step of Pakistani kheer puri with photos. Ask any South Asian about kheer puri and they would say they love it. The combination of chilled meethi kheer and hot namkaeen puri is mouth-watering. In Pakistan, kheer is served in a pair of 'kunda', clay bowls. As clay pots help evaporating water, kunda or matka kheer is richer and thicker too.
Kheer is a very simple dish made in hundreds of different ways; boiled rice, with broken rice, with rice, soaked first, and then broken, and so on.
And what is more interesting is the texture, so few like super-smooth kheer, few like more granular sort and few would want it runny. I would say your best kheer is like your mom fed you and you developed that taste.
For aroma in kheer you can add saffron or cardamom, cardamom is more common and traditional. But saffron definitely boosts the flavor so you can choose what is available and you like more.
As they say 'jitna gur daloga itna meetha hoga'. So the more milk is added the tastier and richer will be your kheer. To reduce cooking time you can use milk powder or khoya (mava) or sweetened condensed milk.
This is really helpful if you are making a large batch on a religious occasion like niaz when 3-4 liter milk is used and evaporating it would be a long process. For a small batch only milk (1 liter milk for ¼ cup rice kheer) would also suffice.
Kheer puri is so easy hardly anyone would want a recipe. But then some recipes find their way to blog as a tribute to the dish.
When we cook rice in water instead of milk it assures complete puffing of rice which is difficult when pre-soaked rice is cooked in milk directly. I am using milk powder but you can substitute milk powder with more milk too. Puri recipe is in the end, remember kheer puri is crispier as it is made without baking soda.
How to make it?
Heat milk on low flame. Add cardamom. While milk thickens lets cook rice.
I soaked rice overnight. You can soak for 1 hour too.
Cook until very soft. Cover and cook for more 5-7 minutes.
Rice are very soft now.
Add sugar and rice to milk.
Bend for 2-3 pulse for a smooth kheer or just stirring will also do.
At this consistency add milk powder. Mix well. Cook more for 5-7 minutes on very low flame with stirring. Kheer is ready.
Dish out in matka, kunda or deep plates and garnish with grounded pistachio. More surface area means quick cooling and the thick layer that develops on top of kheer is really yummy. Serve chilled or warm kheer with hot puri. Find Puri recipe below the recipe card.
Hungry for Desi Meetha? Try these
- ½ cup basmati rice, soaked in 1½ cup of water for 1 hour
- 1 liter milk
- 1 cup sugar , or more to taste
- 6-8 cardamom seeds, grounded or ¼ teaspoon cardamom powder
- ¾ cup milk powder, tightly packed
- 2 tbs pistachio, lightly grounded
- In a thick and wide based pot, boil milk and cardamom together for 20 minutes on medium low heat.
- Cook pre soaked rice in another pot.When rice are cooked, cover and cook more on low heat for 5-7 minutes. So rice are very soft.
- Add sugar to milk, stir and add rice. Mix well.
- Constantly stirring the rice will break it into small pieces.Mix in milk, but if you like smooth kheer then blend it with 1-2 pulse only.
- Cook more on low heat for 20 min until kheer is thick. Then add milk powder. Stir well and cook until desired thickness is reached for 5-10 minutes.
- Serve in plates or broad based bowl. Garnish with pistachio and almond.
How to make crispy puri for kheer
Take flour, salt and oil in a bowl. ( I always start making dough while my rice is cooking in water on low flame to save time)
Form a tight dough. Rest the dough for 10 minutes.
Then, Spread whole dough on a flat surface with a rolling-pin. Smear ½ tablespoon of oil, and sprinkle flour.
Roll the dough, and divide into twelve portions.
Shape each part into a ball and roll each ball into a small poori with a rolling-pin. Heat the oil.
Fry poori on medium high flame. Press and flip.
Fry until crispy light golden. Poori is ready.
Puri for kheer
- 2½ cup flour
- salt, to taste
- ¼ cup oil , or ghee
- warm water , as required
- Oil , or ghee for frying
- In a large thali or bowl mix flour, salt and ¼ cup oil.
- Add little water at a time and make a tight dough.
- Rest the dough for 10 minutes.
- Heat oil or ghee in a wok.
- Divide dough into 12 small balls.
- Roll each ball into a round disk. The dough is tight so this will take some effort.
- Fry each poori in the wok.
- Spread each poori on kitchen towel to drain oil. Do not pile one puri on top of another.
- Serve hot.