A slow cooked, this Pakistani Badam Kheer (Almond Rice Pudding) is one of the most popular desserts. It can be made in variety of flavors but today I am sharing the most classic version with almonds.
Growing up, I have always seen my mum making this delicious and family favorite rice pudding and setting them in different sized bowls or sometimes individual clay bowls, matti ki piyali in which it is traditionally served.
Why I made this recipe?
A food Pakistani Kheer recipe should always be in your arsenal. It is versatile, need minimum and common ingredients and is a crowd favorite. It can be served warm or cold.
I particularly like this recipe because of the magic of last ingredient which is a pinch of salt. In my opinion and observation, this helps sets the kheer in earthen pots and provides just the right flavor offset.
Recipe at a glance
The use of condensed milk reduces the cook time significantly else it is traditionally a slow and prolonged cooked dessert.
Ingredients for Pakistani Kheer
It takes a handful of ingredients to make this delicious Pakistani Kheer
- Full fat milk
- Condensed milk
- Flavorings like saffron, rose water
- Toppings – sliced almonds/pistachios, dried edible rose buds
- Almond powder made into a paste (optional)
Steps to make Pakistani Kheer
Step 1 – Soaking the Rice for at least 8 hours. Overnight is convenient. Take any basmati rice or similar.
Step 2 – Boil, the full fat, whole milk along with crushed saffron if using. I prefer the tetra pack.
Step 3 – Break the rice roughly with fingertips and add to the milk.
Step 4 – Cook the milk and rice mixture at low heat for about 2 hours, stirring frequently.
Step 5 – After the mixture has thickened up, remove from heat, add condensed milk, stir, add almond paste if using, and sugar. Stir well.
Step 6 – Return to the low heat, cook for about 10 minutes until sugar is dissolved.
Step 7 – Take off from the heat, add a pinch of salt, stir, leave for 5 minutes before taking out on the serving dishes.
Can I make this ahead?
I never prefer desserts that have to be made the same day specially for elaborate dinners or gatherings. You can make this up to 2 days in advance and keep it in refrigerator.
The kheer has milk so it is not suitable for freezing, however it stays well in fridge for up to 3 days, covered.
Best container to make and serve?
I hardly use non-stick pots now. I use a heavy base aluminum deep pot. Rinse it well and give a wipe of vinegar soaked paper towel to eliminate any lingering smell. I also make sure to stir it well at the base so nothing gets stuck.
There is also a tip to boil milk in a separate pot and then make kheer in another lightly greased pot to avoid any possible stickiness.
You can serve it in a large glass dish, individual cups like shots and patti ki piyalian (the small clay pots)
Best served with?
Kheer is often served with Poorian, or deep fried flat bread. As a baker I really want to make kheer tarts or kheer brulee which will be a great fusion.
Some goto recipes of mine which are quick and can be made with condensed milk are
- Baked Yogurt – meetha dahi, lightly sweetened steamed yogurt
- Instant Pakistani Qulfi – no cooking, just blending and freezing
- There is 1 more comprehensive layered dessert video recipes which can be found here.
Kheer with Condensed Milk - Pakistani Recipe
Are you having a difficult time prepping a Desi dessert? No worries! Here is a super easy recipe that is nearly foolproof. Watch out for an awesome tip at the end of the recipe that takes this to another level!
- 2 liters full fat milk
- 3/4 cup of Basmati rice (washed and soaked overnight or at least 8 hours with enough water to cover the rice well)
- 1 tin (395 grams) of condensed milk
- Few strands of Saffron (optional)
- 1/3 cup of sugar (or as required)*
- 1/8 teaspoon of salt
- Pistachios and almonds (blanched, peeled, and sliced) , dried rose buds for garnish
- 1/2 Almond flour/powder ** dissolved in 1/2 cup water
- In a deep well cleaned pot, bring the milk to a boil.
- Crush the rice roughly using your fingers, then add it into the milk.
- Add crushed saffron.
- Cook on low heat for approximately 2 hours, or until color changes and kheer thickens.
- Stir occasionally. Remove from heat.
- Add condensed milk and continue stirring.
- Check sweetness and add sugar accordingly. (Keep in mind that sweetness slightly increases when cooled)
- Add almond paste if using.
- Blend for only a few minutes using a stick blender. You can also use a big wooden spoon for blending the traditional way.
- Return to low heat stirring well. Cook for 10 minutes until sugar is dissolved and kheer reaches the desired consistency. Take it off heat.
- After 5 minutes, add salt. Stir and dish out.
- Garnish with nuts and dried flowers.
- Chill, serve and enjoy!
* Use 1/4 cup sugar if not using almond powder.
** You can grind almonds at home in pulse setting.
Amount Per Serving: Calories: 135Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 86mgCarbohydrates: 16gFiber: 1gSugar: 13gProtein: 6g
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