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Chawal ki Kheer – Pakistani Rice Pudding

Chawal ki Kheer – Pakistani Rice Pudding


chawal ki kheer

Soar to the Chawal ki Kheer Recipe

In Urdu there may be this expression – “haath ka maza” – it actually interprets to the style in someones hand, however is a nod to the concept there may be an intrinsic taste to everybody’s cooking. My MIL is our resident skilled chawal ki kheer maker, whilst this recipe accommodates a tip from her it does no longer try to be hers. One thing about her haath ka maza I feel.chawal ki kheer

It’s nonetheless truly just right if I do say so myself and a by-product of this recipe I discovered from a wonderful weblog I came upon just lately. The weblog is named Rookie with a Cookie and she or he chefs with a zestful pastime that had me studying her posts smartly into the evening. Her chawal ki kheer is person who mimics the vintage kheer you get in Pakistan, the type in two earthenware bowls tied in combination. Whilst I like that dearly, I sought after to make a extra homestyle kheer and ended up creating a sooner model of hers that accommodates a tip from my MIL.

My favorite section about this recipe is the preboiling of the rice and mashing to teeny tiny items. It makes me query my earlier uncooked rice strikes. hmmm 

chawal ki kheerGood enough so listed here are my fast kheer pointers:-

  1. Stay your skim milk to your self
  2. Don’t bust out the nonstick pan, your kheer will burn
  3. Low and sluggish is easy methods to pass

Additionally most of the fresh recipes I’ve been sharing are via request from my instagram fam, if in case you have one thing you’d like to peer let me know and I will be able to do my absolute best!

chawal ki kheer


chawal ki kheer

Chawal ki Kheer – Pakistani Rice Pudding

  • 1/four
    cup
    rice, soaked
  • 1
    litre
    entire milk
  • Five-6
    cardamom pods
  • 10
    tbsp
    sugar
  • 1/four – half
    cup
    cream (or part n part)
  1. Boil your rice till it’s tender – that is a minimum of 10 mins of energetic boiling

  2. Whilst that occurs use a large bottomed metal pot (NOT NON STICK) to convey your milk to a simmer

  3. Evenly bruise the cardamom pods and upload them to the milk, stay the temperature low, 

  4. As soon as the rice is tender, drain many of the water after which mash it up completely on a plate with a fork

  5. Upload to the milk aggregate along side the sugar. Combine smartly.

  6. Prepare dinner on low – a gradual simmer for an hour. The milk will scald on the backside of the pan however must no longer burn. Stir with a rubber spatula every so often to test.

  7. The kheer will prepare dinner down fairly a little on this time, upload 1/four cup of the cream you’re the use of and style – upload extra sugar or cream if desired

  8. Serve garnished with nuts or simple. 

I’ve ruined many a pot looking to rush the method, spare yourselves! The kheer chefs superbly at a low temperature, and calls for little babysitting. Flip the warmth up and you’re on perpetual stirring accountability.

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Soya Aloo


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