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

What is Kheer?
Video
FAQs
Is it necessary to refrigerate Kheer overnight?
Why not use whole milk for this milk?
Why only wash the rice not soaking them for sometime?
Can Kheer be made in an instant pot?
How to wash the rice for kheer?
Tips
Ingredients
How to cook?
What goes well with Kheer?
Links
Recipe

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!

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?

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.

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.

LINKS

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!!!

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5 from 2 votes