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Peshawar Kheer Recipe

Written by on February 2, 2024

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

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