Kheer is a creamy and delicious traditional South-Asian dessert, made by cooking rice in milk and sugar, flavored with cardamom, saffron, nuts, and dried fruits, also known as Rice Pudding in English. It has a rich and creamy consistency and is typically served as a sweet dish during festivals, celebrations, and special occasions like Eid and wedding ceremonies in Pakistan.

Origin Of This Traditional Dessert

Kheer has its roots in ancient Pakistani cuisine and is a dish that has been enjoyed for centuries. It is said to have originated in the South-Asian subcontinent, with variations of rice pudding being made in different regions across the country. The exact origins of Kheer are not precisely documented, but it has been a part of South-Asian typically Pakistani and Indian culinary traditions for a long time.

Over time, this traditional dessert has evolved and adapted with various regional influences, resulting in different versions and flavors of the dessert being enjoyed across Pakistan and neighboring countries.

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Step-By-Step Instructions With Pictures

1. Begin by soaking rice in hot water for about 30 minutes. Thoroughly rinse the rice, till the water flows clear.

2. In a pan, boil the soaked rice in water until it is cooked but still slightly firm. After removing any extra water, set the rice aside. I have used tota (broken grain) rice so I didn’t blend them in a blender into fine consistency. But if you use basmati or sella rice, do not forget to blend them after boiling (add half cup milk to blend smoothly) for smooth consistency.

3. In a separate pan, heat milk over medium heat. Add saffron strands, crushed cardamom pods, and crushed almonds and pistachio. Allow the milk to come to a boil.

4. Once the milk has boiled, add sugar and mix well until the sugar is completely dissolved.

5. Add the boiled rice to the milk mixture and stir well. Let the kheer simmer on low flame, stirring occasionally, for at least 40-60 minutes or until the desired consistency is reached.

6. When the Kheer is almost done, add khoya or crumbled barfi according to your taste preferences, and some more crushed almonds. If using sweet khoya or barfi, reduce the sugar added at the beginning accordingly.

7. In the end, add a pinch of salt. It balances out the taste. Once the Kheer reaches the desired consistency, dish it out into dessert bowls. Garnish with chopped nuts and silver paper. Refrigerate the Kheer for at least 4-5 hours before serving. Serve the chilled Kheer as a delightful dessert.

Note: Avoid shifting the Kheer from one container to another when hot to prevent cream layer separation.

Cover the bowl with cling film or a tight lid to prevent absorption of fridge odors.

Choosing Right Rice For Perfect Kheer Recipe

Broken Rice or Tota rice

Broken rice, also known as tota rice, is the best choice for making Kheer because it cooks quickly and absorbs milk fast, and also helps create a creamy texture without needing to grind or boil it separately, saving time and effort in the kitchen. You may have observed that the broken grains of tota rice release starch while cooking, which makes the Kheer rich and smooth. Compared to other rice types that may take longer to soften and absorb flavors, tota rice is easy to work with and gives Kheer its traditional taste without any extra steps. I love how quick and simple the recipe gets with use of tota rice for this Kheer recipe.

Basmati Rice

If you prefer your Kheer texture to be more firm and distinct than creamy, basmati rice can serve the purpose well. It can add an aromatic touch to Kheer, enhancing its overall taste. Because it retains its elongated shape and does not become mushy easily, offering a more distinct rice presence in the dessert just how some of us would like it. In my house, some like firm and not too mushy Kheer dessert, others prefer it soft and creamy. I also like it to be smooth and creamy. That’s why I explained how to achieve both textures with different rice.

Selecting The Ideal Type Of Milk For Kheer

When choosing the right milk for making rice pudding, it’s essential to consider the impact it will have on the final taste, texture, and overall quality of the dessert.

Full Fat Milk

The fat content in the milk can significantly influence the richness and creaminess of the Kheer. Always use full fat milk while making traditional desserts. You can tell by reading that whole milk with higher fat content will yield a creamier and more indulgent texture, while lower-fat options like skim milk may result in a lighter consistency.
You can definitely use skim milk in the preparation of rice pudding if you have dietary restrictions or fitness goals to consider. As it is lower in fat, making it a healthier option for diet and fitness focused people.

Condensed Milk

In Kheer recipes, you can add condensed milk to provide a rich and creamy texture along with a significant amount of sweetness. When condensed milk is used in such recipes, it eliminates the need to add extra sugar or sweeteners ( like I incorporate khoya ) to the dish. This makes condensed milk a convenient ingredient for those looking to simplify the Kheer-making process. As the use of condensed milk in Kheer can result in a smoother and thicker consistency compared to using regular milk alone. It also imparts a unique flavor profile, adding a caramelized undertone that enhances the overall taste of the dessert.

Understanding Milk-to-Rice Ratio

Using 1/2 cup of rice for 1 litre of milk is a common ratio for making Kheer, a traditional Pakistani rice pudding. This ratio typically results in a creamy and slightly thick consistency that is popular in many rice pudding recipes. By following this rule, your Kheer recipes will always turn great. However, it’s important to note that the ideal rice-to-milk ratio can vary based on personal preference and the desired final texture of the dessert.

How To Enhance Rice Pudding Texture And Taste

Traditional desserts already taste great on their own, but when you add things like fudge and khoya, they become even more amazing. These special ingredients make the desserts tastier and fancier. Especially, adding fudge (barfi) or khoya to traditional desserts like Kheer can make them extra delicious and unforgettable.

Khoya

Khoya, also known as mawa, is a dairy product made by slowly evaporating milk to a solid consistency. When you add it to Kheer, khoya contributes a creamy texture and a deep, rich flavor due to its caramelized milk solids. It intensifies the sweetness of the Rice Pudding and adds a luxurious touch to the dessert.

Barfi / Fudge

Barfi is a traditional Pakistani sweet made from condensed milk and sugar, flavored with cardamom, or nuts. Adding small chunks or crumbled barfi to Kheer can infuse it with extra sweetness, texture, and a burst of flavors. You can use different types of barfi, such as almond or pistachio barfi, that can bring unique tastes and textures to the dessert.

Storage Instructions

Storing Kheer properly is essential to maintain its freshness and flavor. Here are some detailed storage instructions for it:

• Allow it to cool to room temperature before storing it in the refrigerator. By doing this, the storage container’s interior can avoid condensation.
• Ensure that it is covered tightly with a lid or cling film to prevent any contamination or absorption of other odors from the refrigerator.
• Place it in a designated spot in the refrigerator where it can stay undisturbed. Avoid placing heavy items on top of the container.
• Refrigerate it promptly within 1 hour of cooking to ensure food safety especially in summers . Store it in the coldest part of the refrigerator at 40°F (4°C) or below.
• Consume it within 3 to 4 days for optimal freshness and quality. Discard any leftovers that have been in the fridge for longer to avoid spoilage.
• You can freeze Kheer for longer storage. Transfer cooled to a freezer-safe container, leaving some space for expansion, and freeze for up to 3 months.

Frequently Asked Questions