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    Authentic Thick Pakistani Kheer

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    Authentic Thick Pakistani Kheer is a Pakistani rice pudding. Assessing whether the "Kheer" you get at a Pakistani/Indian restaurant is authentic is simple - if it's liquidy then it's not Kheer. Authentic Pakistani Kheer doesn't move the slightest even if you flip the bowl upside down. This blog post will explore how to make the perfect thick Pakistani Kheer. 

    TABLE OF CONTENT

    Video

    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 desserts.

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

    FAQS

    How to make the Kheer thick?

    Use half n half and heavy whip and stir 20 minutes non-stop at the last.

    What does stirring constant do to the Kheer?

    It breaks the rice and makes the Kheer thicker.

    What is the difference between kheer and Firni?

    Firni is made of crushed/grounded rice. While Kheer is made from whole rice.

    Why not grinding the rice in a food-processor or grinder?

    If grind the rice in a food-processor or grinder then the texture of the kheer will be different and will be as smooth plus kheer will be runny.

    Why add cloves in Kheer?

    It doesn't change the taste but it gives a very nice smell to the kheer.

    4 bowls of kheer in the picture with pista trail.

    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!

    using wood masher to mash the rice.

    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.

    rice in a white bowl.

    HOW TO WASH THE RICE FOR KHEER?

    Take some rice out in a bowl.
    Wash the rice with water and then drain it repeat that about 2-3 times until the water is clear.
    Drain the water one last time make sure all the water gets out.

    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
    • Heavy Whipping Cream
    • Rice- Chawal
    • Sugar- Chini
    • Cloves- Long
    • Green cardamom - Hari elachi
    • Kewra
    • Pistachio - Pista
    • Edible genuine silver loose leaf- Warq

    HOW TO COOK?

    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.

    Grind pistachios to a powder form.
    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.

    WHAT GOES WITH KHEER?

    Kheer is a perfect dessert that goes well with wide-range of dishes like Mutton Biryani, Mutton/Goat Karahi (Karahi Gosht),Pakistani Mutton Korma (Qorma), Pakistani Mutton Masala Curry, and many other recipes.

    Pistachio powder in a white bowl.

    Here are the links for some of the best tools I found that goes with the perfect Kheer wood masher, tawa, kewra, 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.

    LET'S MAKE KHEER!!!

    kheer bowl in a hand.
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    Authentic Thick Pakistani Kheer

    Authentic Thick Pakistani Kheer is a Pakistani version of rice pudding. However, Kheer is unique because of its unique thick texture. It's a slow cooked stovetop recipe.
    Cook Time2 hrs
    Refrigerate7 hrs
    Total Time9 hrs
    Course: Dessert
    Cuisine: Indian, Pakistani
    Diet: Halal
    Keyword: creamy kheer, desserts, kheer, pakistani desserts, thick kheer
    Servings: 6
    Calories: 77kcal
    Author: Sarah Mirza

    Equipment

    • tawa
    • pot
    • masher
    • grinder

    Ingredients

    • 8 cups half n half
    • ½ cup heavy whipping cream
    • ¼ cup rice chawal
    • 1 cup sugar chini
    • 2 green cardamom pods hari elachi
    • 2 cloves long
    • ½ cup pistachios pista
    • 1 tsp kewra
    • edible genuine silver loose leaf warq

    Instructions

    • On medium heat, place a tawa on stove, add half and half to a pot and place the pot on the stove.
    • Let it come to a boil.
    • Now add in rice, green cardamoms, and cloves.
    • Let it come to a boil then stir for 20 seconds repeat this process about 12-15 times. (Please keep a count, this process will take about 1 hr-1hr15min and also DO NOT scrub the sides.)
    • Now it should be some what thick at this point.
    • Next add in the heavy whipping cream, sugar and kewra.
    • With the wooden masher start mashing the rice and stirring the kheer continuously for 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.
    • Refrigerate it overnight.
    • Take the kheer out the refrigerator.
    • Grind the pistachios in a spice grinder until they are powder form.
    • Place the silver leaf on the kheer and sprinkle the pistachio powder on top.
    • Enjoy!

    Video

    Nutrition

    Serving: 1cup | Calories: 77kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 20mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 0.3mg
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    Comments

    1. Shabnam says

      Asak. How much rice did you use? I don't see it in the ingredients. Also, do you soak your rice beforehand?

      Reply

      • Sarah Mirza says

        Wask, thanks for bringing that to my attention. I just added that. no don't soak rice.
        like I mentioned in the blogpost above that there is no need to soak the rice
        because they will be cooking in the pot so don't need to soak rice don't worry they won't be hard.
        that's misconception that most people have that's why they can't get that right texture of kheer.
        I urge you to follow the recipe how it is. please give your honest feedback when you make it. 🙂

        Reply

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