A slow cooked dessert, this Pakistani Badam Kheer (Rice Almond Pudding) is one of the most popular traditional desserts. You can make it in variety of flavors but today I am sharing the most classic version with almonds.
A good Pakistani Kheer recipe should always be in your arsenal. It is versatile, need minimum and common ingredients and is a crowd favorite. You can serve it warm or cold.
Some other typical Pakistani desserts include Suji ka Halwa, Instant blender Qulfi, Chanay ki daal ka halwa and sheer khurma.
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 or matti ki piyali in Urdu, in which it is traditionally served.
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.
How to make Pakistani Style Kheer with condensed milk?
Rice– Basmati or similar long grained rice
Milks– Full fat & condensed milk
Sugar – the regular granulated sugar for added sweetness
Flavorings– Saffron, rose water
Toppings – Sliced almonds/ pistachios, dried edible rose buds
Almond powder – Made into a paste (optional)
How to make creamy Kheer?
1 – Soak the rice for at least 8 hours. Overnight is convenient. Take any basmati rice or similar.
2 – Boil, the full fat, whole milk along with crushed saffron, if using. I prefer tetra pack milk.
3 – Break the rice roughly with fingertips and add to the milk.
4 – Cook the milk and rice mixture at low heat for about 2 hours, stirring frequently.
5 – After the mixture has thickened up, remove from heat, add condensed milk, stir, add almond paste, if using and sugar. Stir well.
6 – Return to low heat, cook for about 10 minutes and let the sugar dissolve completely.
7 – Take off from the heat, add a pinch of salt, stir, leave for 5 minutes before taking out in the serving dishes.
FAQs
Serving Suggestions
It is quite common to serve kheer 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.
You can serve it in a large glass dish, individual cups like shots or matti ki piyalian (small clay pots).
You can serve kheer warm or cold.
Substitutions & Variations
Kheer is a very versatile dessert and you can make it in variety of flavors. Carrot Kheer more so known as gajrella, kaddu/ lauki ki kheer (bottle gourd), sabudana kheer (tapioca pearls) are some of the popular variations.
Storage and Make Ahead
I never prefer desserts that you have to make the same day specially for elaborate dinners or gatherings. You can make this up to 2 days in advance and keep it in refrigerator.
Kheer has milk so it is not suitable for freezing, however it stays well in fridge for up to 3 days, covered.
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!
Ingredients
- 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***
Instructions
- 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!
Notes
* The use of condensed milk reduces the cook time significantly else it is traditionally a slow and prolonged cooked dessert.
** Use 1/4 cup sugar if not using almond powder.
*** You can grind almonds at home in pulse setting.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 135Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 86mgCarbohydrates: 16gFiber: 1gSugar: 13gProtein: 6g
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