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kheer puri cooked rice
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5 from 1 vote

Pakistani Kheer

The combination of chilled meethi kheer and hot namkaeen puri is mouth-watering
Course Dessert, Main Course
Cuisine Bohra Recipes, Pakistani
Keyword kheer puri, pakistani kheer
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 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

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