5 from 3 votes

Authentic Thick Pakistani Kheer is the OG desi dessert—a creamy, dreamy rice pudding that’s been winning hearts (and spoons) for generations. But let’s be clear: real Kheer doesn’t run—it stands its ground. Thick enough to hold its shape (yup, even if you flip the bowl). This post spills all the sweet secrets to making it just like Nani used to.

Authentic Thick Pakistani Kheer is the Pakistani/Indian take on rice pudding—but thicker, richer, and in a league of its own. It’s slow-cooked with half & half and heavy cream until perfectly creamy. Fair warning: you’ll need a strong arm for the final 20-minute stir-fest. But hey, no pain, no paneer, right? This one’s easily one of my all-time favorite desi desserts.

Kheer is one of my daughter's favorite Pakistani desserts, so I make this a lot. This is my go-to Pakistani dessert recipes just like Sooji Ka Halwa or Shahi Turka.

This is my all-time favorite desi dessert—I’ve loved it since I was a little girl. For me, Kheer isn’t complete without a clay pot. It drives me crazy when I see runny Kheer at Pakistani/Indian restaurants in the U.S. In my family, Kheer has always been thick, and that’s how it should be! Yes! I do claim this Kheer is better than any restaurant.

4 bowls of kheer in the picture with pista trail.

As I told you Kheer is a slow process if one want to achieve perfection then refrigerate overnight is strongly recommended but 4-6 hours minimal in the refrigerator.

wood masher on the side as the kheer sits in the pot.

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

If you try this recipe you'll never make Kheer any other way again. I grantee it!

6 bowls of kheer pista powder on the side.

INGREIDENTS

Half n Half and Heavy Whipping Cream- The combination of these two things will give the ultimate traditional thickness.
Sugar- Opt for Regular sugar not Stevia or Splenda for traditional Kheer taste.
Rice- Always use aged long grain Basmati rice. The rice will get long and fluffy. Don't pre-soak the rice just add them to the pot when instructed to do so.

HOW TO MAKE KHEER?

Place a tawa under the pot and add Half n Half in a pot. Heat it up and let it come to a boil once.

Add in the rinsed rice, cloves and green cardamom.

Now let it come to the boil about 12-15 times. Each time it comes to a boil give a quick stir. This process will take 1 hr to 1hr 15 min.

Remember not scrub the sides or the kheer won't be white.

It should look like this. Now add the heavy whipping cream, sugar and Kewra.

Now take the wooden masher and keep stirring and mashing down the rice on medium heat for about 20 minutes.

It should be this thick. Discard the cloves and green cardamoms.
Now distribute in bowls or bowl that the kheer will be set in.

Wrap a cling-wrap or air-tight lid on the bowls before refrigerating it. Refrigerate it overnight. Apply the warq (optional) and sprinkle pistachios powder on top.

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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5 from 3 votes