Pakistani Badam Kheer – My mum’s best Kheer Recipe

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

1. Rice
2. Full fat milk
3. Condensed milk
4. Sugar
5. Flavorings like saffron, rose water
6. Toppings – sliced almonds/pistachios, dried edible rose buds
7. 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.

Tips

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.

Storing guideline?

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.

FAQs

Related Recipes

Some goto recipes of mine which are quick and can be made with condensed milk are

1. Baked Yogurt – meetha dahi, lightly sweetened steamed yogurt
2. Instant Pakistani Qulfi – no cooking, just blending and freezing
3. There is 1 more comprehensive layered dessert video recipes which can be found here.