I’m Pakistani, and I love Pakistani cuisine. “Pakistani desserts are delightful and flavorful.” Whenever there is a dawat (feast) in our house, we love to make this yummy Kheer. I’ve noticed that people of all ages enjoy this dish. I’ve just started writing this blog, and I instantly crave a big bowl of chilled beautiful dessert.
It is a creamy rice pudding with flavors of saffron and cardamon and garnished with crunchy almonds and pistachios. It’s like a sweet hug at the end of the meal. This recipe is made with two different styles. The one is known as Kheer and the other is known as Firni. The difference is that Phirni is made of ground rice or rice flour, and Kheer is made using whole basmati rice. The recipes for both dishes are identical, but they are served in different styles. Although the recipes for both styles are the same, the consistency and texture make all the difference.
A Little Kheer History
It is a pleasing dessert with a fascinating history, traces its roots to the Indian subcontinent. Its legacy travels centuries, possibly reaching back 2000 years. Initially crafted as a religious offering in temples to signify joy, It gradually found its place in homes, adapting to local palates along the way. In the northern regions of India, it is affectionately known as “kheer,” while in the southern parts, it goes by the name “payasam.” Yet, regardless of its title, the love for this dish remains the same!
The Magic of Simplicity
The best part of this dessert is, that all you need is rice, milk, sugar, cardamon, and some roasted nuts, that’s it! With these simple but magical ingredients, you will make a heaven dessert. Want this to look more appealing you should garnish your dessert with ‘Chandi kay Vark” (Edible Silver Leaf).
Quick Kheer Recipe
Ingredients:
- 1/2 cup basmati rice (washed and soaked for 30 minutes)
- 4 cups milk
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- A handful of chopped almonds and pistachios
- A few strands of saffron soaked in warm milk
- 2 tbsp ghee
- Optional: raisins for a chewy texture
Instructions:
- Heat ghee in a pan and lightly roast the soaked rice for a minute.
- Add milk and bring to a boil.
- Lower the heat and make it simmer until the rice is soft and the milk thickens (about 25–30 minutes).
- Stir in sugar, cardamom powder, and saffron milk, and let it cook for another 5 minutes.
- Garnish with almonds, pistachios, and raisins.
Recommendation
I recommend you to make it on your own. But if you want to try the best ‘kheer‘ in the town, you should try Bundu Khan’s “Thooti ki Kheer” and you will surely thank me later.