Peshawar Kheer Recipe

This kheer is cooked a bit differently compared to the normal kheer that we normally cook. Try it out.

Ingredients

1. ¾ cup rice – soaked in water

2. 5 litre milk

3. 1 cup sugar

4. ½ packet Bread rusk biscuit

5. 4 Tablespoon powdered milk

6. 1 teaspoon powdered Ilaichi

7. 1 Tablespoon Kaju/Badam chopped

1. Prepare Bread Rusk Biscuit Mixture:

   • Place Bread Rusk Biscuits in a blender.

   • Add a small amount of liquid milk, powdered milk, and a pinch of elaichi (cardamom).

   • Blend the mixture until smooth.

2. Cook Rice in a Pressure Cooker:

   • In a pressure cooker, combine rice, 3 cups of water, and 1 cup of milk.

   • Cook on a medium flame for 10 minutes.

   • Allow the pressure to release completely before opening the lid.

3. Blend Cooked Rice:

   • Transfer the cooked rice into the blender with the bread rusk biscuit mixture.

   • Grind the ingredients together until well combined.

4. Prepare Caramelized Sugar:

   • In a pot, combine 5 tablespoons of sugar with 3 tablespoons of water.

   • Caramelize the sugar mixture over medium heat for approximately 10 minutes until it turns a caramel color.

5. Cook Blended Mixture:

   • In another pot, pour the contents of the blender.

   • Save one cup of milk and add the rest to the pot.

   • Cook the mixture over low to medium flame for 20 minutes, stirring continuously.

6. Combine Caramelized Sugar:

   • Once the sugar is caramelized, pour one cup of milk into it.

7. Combine Caramelized Sugar with Kheer:

   • When the blended mixture (kheer) has thickened, pour the caramelized sugar into it.

   • The kheer will acquire a lovely color.

   • Add the remaining sugar, and mix well.

   • Add pista, badam (almonds), and elaichi, mixing thoroughly.

   • Save a small portion of pista for garnishing.

8. Serve:

   • You can either put the kheer in the fridge before serving or serve it hot.

   • Garnish with the saved pista before serving.

Enjoy your delicious kheer!