• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Recipe52.com

menu icon
go to homepage
  • Browse Recipes
  • About Me
  • Contact Us
  • Newsletter
subscribe
search icon
Homepage link
  • Browse Recipes
  • About Me
  • Contact Us
  • Newsletter
×

Home » Recipes » Indian & Pakistani Dessert

Posted by Mariam Sodawater on Feb 3, 2017 (Updated Oct 18, 2022)

Kheer Puri

Jump to Recipe
5 from 1 vote

This post may contain affiliate links.

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.

Pakistani kheer served with poori.

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.

Jump to:
  • How to make it?
  • 📖 Recipe
  • How to make crispy puri for kheer
  • 📖 Recipe
  • 💬 Comments

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?

img_2139

Heat milk on low flame. Add cardamom. While milk thickens lets cook rice.

img_2144

I soaked rice overnight. You can soak for 1 hour too.

img_2145

Cook until very soft. Cover and cook for more 5-7 minutes.

img_2151

Rice are very soft now.

img_2147

Add sugar and rice to milk.

img_2152

Bend for 2-3 pulse for a smooth kheer or just stirring will also do.img_2157

At this consistency add milk powder. Mix well. Cook more for 5-7 minutes on very low flame with stirring. Kheer is ready.

kheer puri cooked rice

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

  • Carrot Halwa
  • Lauki ki kheer
  • Sheer Khurma
  • Shahi Tukray 
  • Sooji halwa

📖 Recipe

kheer puri cooked rice

Kheer Puri

The combination of chilled meethi kheer and hot namkaeen puri is mouth-watering
5 from 1 vote
Print Pin Rate
Prep: 5 minutes minutes
Cook: 55 minutes minutes
Total Time: 1 hour hour
Servings : 6
Calories: 380kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

You can also soak rice overnight in a cool place, do not cover lid.

Nutrition Information

Calories: 380kcal ,Carbohydrates: 60g ,Protein: 11g ,Fat: 11g ,Saturated Fat: 6g ,Cholesterol: 32mg ,Sodium: 132mg ,Potassium: 477mg ,Fiber: 1g ,Sugar: 48g ,Vitamin A: 430IU ,Vitamin C: 2mg ,Calcium: 342mg ,Iron: 1mg
Author : Mariam Sodawater

How to make crispy puri for kheer

img_2160

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)

img_2166

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.

img_2169

Shape each part into a ball and roll each ball into a small poori with a rolling-pin. Heat the oil.

img_2173

Fry poori on medium high flame. Press and flip.

Fry until crispy light golden. Poori is ready.

kheer-puri-1

📖 Recipe

kheer puri cooked rice

Puri for kheer

The combination of chilled meethi kheer and hot namkaeen puri is mouth-watering.
5 from 1 vote
Print Pin Rate
Prep: 20 minutes minutes
Cook: 20 minutes minutes
Total Time: 40 minutes minutes
Servings : 12 small puri
Calories: 136kcal

Ingredients

  • 2½ cup flour
  • salt, to taste
  • ¼ cup oil , or ghee
  • warm water , as required
  • Oil , or ghee for frying

Instructions

  • 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.

Nutrition Information

Calories: 136kcal ,Carbohydrates: 20g ,Protein: 3g ,Fat: 5g ,Saturated Fat: 1g ,Trans Fat: 1g ,Sodium: 1mg ,Potassium: 28mg ,Fiber: 1g ,Sugar: 1g ,Calcium: 4mg ,Iron: 1mg
Author : Mariam Sodawater

Latest

  • Bohra Kalamra Recipe
  • Mango Delight Recipe
  • Sheer Khurma
  • Egg Halwa
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Reader Interactions

Comments

    5 from 1 vote (1 rating without comment)

    Leave A comment and Rate this recipe Cancel reply

    Your email address will not be published. Required fields are marked *

    If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




  1. Ruqaiya says

    February 01, 2024 at 2:17 pm

    The puris should be deep fried?

    Reply
    • Mariam Sodawater says

      February 11, 2024 at 6:19 pm

      Hi Ruqaiya, deep frying is a must. Puri will not puff if there is less oil in the wok.

      Reply
  2. Munira Pesh says

    January 24, 2024 at 12:48 am

    Hello Mariam I love your recipes ! Thankyou for sharing them with us .About the puris I had a question .. I have a party coming up for which I wnat to make it one day in advance . Please suggest how to store them . And if it is possible to make them one day in advance will it retain its texture ?

    Reply
    • Mariam Sodawater says

      January 24, 2024 at 5:25 pm

      Thanks a lot Munira, making it one day in advance will impact the texture a lot. Consider making a few hours ahead and keeping in oven to heat.

      Reply
  3. Angila says

    February 22, 2021 at 6:21 am

    I am making this kheer Puri for my teacher as my practical and just loved it! But I also need to show video to my teacher❤️

    Reply
    • Recipe 52 says

      February 22, 2021 at 7:41 am

      Thanks a lot Angila,

      Reply
  4. arrestyourmind says

    February 13, 2017 at 4:01 pm

    Looks yummy... That's make me hungry 😀

    Reply

Primary Sidebar

Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

About Mariam

Holiday Favorites

  • Kaleji Masala | Liver Fry recipe
  • Spicy Mongolian Beef
  • Dum Ka Keema
  • Chapli Kabab Recipe
  • Nihari Recipe
  • Haleem Recipe
  • Mutton Leg Roast (Raan)
  • Karahi Gosht

Fall Recipes

  • Homemade Strawberry Ice Cream (with Condensed Milk)
  • Mango Delight Recipe
  • Green Chutney
  • Peach Juice
  • Cherry Jam (without Pectin)
  • Plum Jam Without Pectin
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Footer

Desi Cooking Tips
Cook like a pro, understand you ingredients.
Featured Image
We never share your information with third parties and will protect it in accordance with our Privacy Policy

Browse

Recipe IndexNewsletter
About MeAccessibility
ContactPrivacy Policy
© 2025 RECIPE 52

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.