Traditional Kheer

Name: Traditional Kheer
Total time: 10800 s
Yield: 4-5 servings
Cuisine: Pakistani
Ingredients: 1 kg milk; 1/4 cup uncooked rice; 7 tbsp sugar; 4-5 cardamom pods; nuts

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

End result is nothing short of magical! Its a necessary sweet dish on Eid!!!
Everyone loved this dish on the first day of Eid!
#cpl
#zafran

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

End result is nothing short of magical! Its a necessary sweet dish on Eid!!!
Everyone loved this dish on the first day of Eid!
#cpl
#zafran

Saved

Ingredients

3 hrs

4-5 servings

1 kgmilk
1/4 cupuncooked rice
7 tbspsugar
4-5cardamom pods
nuts

Saved

Steps

3 hrs

1

First, we are going to OVER cook the rice in boiling water for 10-12 minutes, until they get really soft and mushy. Next, strain the rice and with the back of a fork, mash it well until it resembles oatmeal.
2

Heat up milk in a stainless steel deep saucepan and let it come to a gentle simmer. Open the cardamom pods and add it to the milk.
3

Next add the rice and sugar. The rice will be clumpy but as it cooks, it will break down.
4

Now on very low heat, cook the Kheer for 3 hours. Make sure you stir every once in a while. The milk will inevitably catch at the bottom so make sure you use a stainless steel pot because if you use a non-stick saucepan, the brown bits will peel off as you stir and distribute throughout the Kheer. That would be gross!
After 3 hours of slow cooking, the Kheer will have thickened. It should fall in little clumps from the spatula
5

Immediately pour in bowl and garnish with nuts.