Take 1 cup basmati rice 240g, wash it and soak for half an hour. basmati rice will give a nice aroma to the kheer.
After soaking for 30-40 minutes, drain the water from the rice. Heat a pot add the soaked rice and 1 litre i.e. 4 cups of water to the rice, mix it and let it boil. Cook the rice for 30 minutes till it becomes soft, keep stirring in between.

By the time the rice is being cooked heat 2 litre of milk in a heavy bottom wide pan or non-stick wok. Add cardamoms and let it come to a boil on low to medium flame.
Check the rice when it turns soft, little water should remain in the rice, then off the flame and keep it aside to cool down.
Let the milk boil on low flame, when the rice is cool down grind it into a Corsley. Then add this rice paste to the boiling milk and stir well.

Now let it cook on low flame for 10-12 minutes, keep stirring in between, so that the rice does not stick to the bottom.
Take 6 rusk and grind them by adding a 2 cups of milk into a fine paste. Then add this toast paste to the boiling milk stir well and cook it on low flame for 10-12 minutes.

By adding this toast paste, the taste of the kheer will enhance, turn creamy, thick and will give a nice colour and flavour to the kheer. Cook it on low flame. Keep stirring in between till it thickens.

Then pour this caramelized sugar to the boiling Kheer and mix well.
The color of the kheer will change after adding this caramelized sugar and do It will give a nice color to the key.
Then add job chopped nuts of your choice to the chill. Keep a some chopped nuts aside for garnishing. Mix it well and let it cook on low flame for 8-10 minutes.

Take a serving dish and transfer peshawari kheer into it. Garnish it with chopped nuts of your choice and then place it in the refrigerator to cool and set.

The peshawari kheer is served warm or chilled, either as dessert by itself or with other tasty sweet treats.
Try this beloved classic Qissa Khawani Bazaar peshawari kheer recipe for your next gathering, and be prepared for rave reviews!
Let the soul of sweetness prosper in your plate!

If you like my recipe then do try and share your feedback and tag us on Instagram, Facebook page.

#Tips:

Use the right kind of pan when making sweets like kheer. The milk is slow simmered which leads to water getting evaporated from it.

To quicken and speed up this process, it is best to use a pan with a larger surface area. This larger surface area helps in the evaporation process.

Stirring and checking the kheer at intervals avoids it from sticking to the bottom of the pan.

Serve peshawari kheer hot or warm or chilled. If not serving hot or warm, let kheer cool at room temperature. Transfer the cooled peshawari kheer in a large serving bowl and refrigerate it for a few hours to set.