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    Home » Dessert

    Authentic Thick Pakistani Kheer

    Posted by Sarah Mirza on Jul 14, 2023 (Modified Mar 24, 2025) · 8 Comments

    Jump to Recipe
    5 from 3 votes

    Authentic Thick Pakistani Kheer is a traditional Pakistani/Indian rice pudding. Authentic Kheer is thick, not runny—it should hold its shape, even if you turn the bowl upside down. This post will show you how to make it perfectly.

    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 bowl in a hand.

    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.

    kheer bowl in a hand.

    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.

    IS IT NECESSARY TO REFRIGERATE OVERNIGHT?

    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.

    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.

    Pistachio powder in a white bowl.

    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.
    6 bowls of kheer pista powder on the side.

    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?

    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, Karahi Gosht, or/and Chicken Korma.

    Pistachio powder in a white bowl.

    LINKS

    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!!!

    kheer bowl in a hand.
    Print Recipe
    5 from 3 votes

    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 hours hrs
    Refrigerate7 hours hrs
    Total Time9 hours 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.
    • 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.
    • Refrigerate it overnight.
    • Take the kheer out the refrigerator.
    • 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
    « How To Cook Fluffy Basmati Rice Stovetop
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    Comments

      5 from 3 votes (2 ratings without comment)

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      Recipe Rating




    1. Shabnam says

      September 09, 2022 at 2:00 am

      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

        September 09, 2022 at 3:20 am

        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
    2. Beena says

      January 21, 2023 at 10:29 pm

      5 stars
      Dynamite!

      Reply
      • Sarah Mirza says

        January 23, 2023 at 1:22 pm

        thank you so much <3

        Reply
    3. Rania says

      April 03, 2023 at 4:33 am

      Is there any alternative to using a wooden masher? Thanks

      Reply
      • Sarah Mirza says

        April 03, 2023 at 9:04 pm

        yes wooden or stainless steel spoon and just smash the rice on the sides of the pot.

        Reply
    4. Sharmeen Abdul Rab says

      October 09, 2023 at 12:18 pm

      what should we use instead of half and half

      Reply
      • Sarah Mirza says

        October 09, 2023 at 7:43 pm

        Take 4 cups of whole milk and 4 cups of heavy whipping cream.

        Reply

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