WHAT IS KHEER?

Authentic Thick Pakistani Kheer is a Pakistani/Indian version of rice pudding. However, Kheer is unique because of its unique thick texture. Kheer is slow cooked to perfection by using half n half and heavy whipping cream. It’s a labor of love and yes! Towards the end you will need a strong arm to stir non-stop for 20 minutes or so. This is one of my favorite Pakistani dessert recipes. Kheer is one of my daughter’s favorite Pakistani recipes, So I make this a lot. This is my go-to Pakistani dessert recipes just like Sooji Ka Halwa or Shahi Turka.

IS IT NECESSARY TO REFRIGERATE OVERNIGHT?

Most definitely YES! it’s very necessary, as I told you Kheer is a slow process if one want to achieve perfection then refrigerate overnight is necessary.

WHY NOT TO USE WHOLE MILK FOR THIS RECIPE?

Whole milk will leave the Kheer with the liquidy consistency. Authentic Kheer needs to thick so the whole milk is a big NO!

WHY ONLY WASH THE RICE NOT SOAKING THEM FOR SOMETIME?

The rice will be soaking in half n half whilst cooking, so no need to soak them in water. Just washing them will be enough.

CAN KHEER BE MADE IN AN INSTANT POT?

The answer is yes most definitely, however, you won’t get the thick authentic texture or taste.

HOW TO WASH THE RICE FOR KHEER?

TIPS

Use only Basmati rice for Kheer. Stirring at the end is one of the most crucial parts in making the perfect thick Kheer. Never crush the rice before hand. Don’t scrub the side if you scrub the side Kheer will be brown. Always use a Tawa for making Kheer at all time.

INGREIDENT

Half n Half and Heavy Whipping Cream- The combination of these two things will give the ultimate traditional thickness. Rice- I used basmati rice. Sugar- Opt for Regular sugar not Stevia or Splenda for traditional Kheer taste. Whole spices- These are extremely essential ingredients in terms of the taste of the Kheer.

HOW TO MAKE KHEER?

WHAT GOES WITH KHEER?

Kheer is a perfect dessert that goes well with wide-range of dishes like Mutton Biryani, Karahi Gosht, or/and Chicken Korma.

Here are the links for some of the best tools I found that goes with the perfect Kheer wood masher, tawa, edible genuine silver loose leaf, and the pot. Lastly, the clay bowls in the picture I purchased some from a random store in Edison, New Jersey and some from a random shop on Devon street in Chicago, Illinois. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.

LET’S MAKE KHEER!!!

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