DessertPakistaniMedium

Pakistani Kheer with Basmati Rice, Cardamom and Pistachios

Savor traditional Pakistani Kheer made with Basmati rice, cardamom, and garnished with pistachios. A creamy dessert ready in 40 minutes.

This Pakistani Kheer combines creamy milk with fragrant spices for a rich dessert. Its texture and flavors create a delightful finish to any meal.

Why This Recipe Works

Creamy consistency: The slow cooking of rice in milk creates a rich, creamy texture that is the hallmark of traditional Kheer.
Flavor balance: Cardamom and rose water infuse the dessert with aromatic flavors that enhance its sweetness.
Nutty crunch: Crushed pistachios add a delightful crunch, complementing the smoothness of the Kheer.

Chef's Pro Tip: For a thicker Kheer, cook it longer on low heat, stirring occasionally to prevent sticking.

2026-09-03

Recipe by MsPinaQ

0(0 reviews)

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Servings

1
Rinse the Basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2
In a large pot, bring the whole milk to a gentle boil over medium heat, stirring frequently to prevent burning.
3
Add the soaked rice to the boiling milk and reduce the heat to low; cook for about 20 minutes until rice is soft.
4
Stir in sugar, cardamom powder, salt, and vanilla extract, cooking for an additional 5 minutes.
5
Remove from heat and add rose water; let kheer cool slightly before serving.
6
Serve warm or chilled, garnished with crushed pistachios on top.