The word kheer is derived from the Sanskrit word Skheer, which means milk. While this milk-based dessert has many variations in South Asian cuisine, for Pakistanis and Indians, the term kheer is synonymous with rice pudding. Ingredients such as carrots, sweet potatoes, and sago are combined with milk, cream, sugar, cardamom, and nuts to create delightful concoctions. However, rice kheer and sheer khurma (vermicelli kheer) are the most popular. If you’re a fan of Pakistani desserts like this, try my zarda recipe, milk barfi recipe, gulab jamun recipe, and sooji ka halwa recipe.
Why you’ll love this Kheer recipe
Gluten-free and egg-free - This is a great dessert option for people with dietary restrictions. Make-ahead recipe - I love recipes I can make a day or two ahead of a big event. They make entertaining so much easier. Perfect summer dessert - A chilled bowl of kheer is perfect on a hot summer day. I love serving it at cookouts and barbecues. Very little active cooking is involved - The kheer pretty much slow-cooks on its own, requiring only the occasional stir.
Ingredient notes
Milk - Use whole milk for a rich and creamy texture. Cream - A little bit of heavy whipping cream helps thicken the cream and gives it a delicious texture. Sugar - Use regular granulated sugar for this kheer recipe. Rice - Traditional Kheer recipes use regular basmati rice. Pre-soaked varieties, like Sela, will not work in this recipe. Cardamom - I use fresh cardamom pods for maximum taste and aroma in this recipe. Pistachios - Use salted pistachios for the kheer. The salt helps create a perfectly balanced dessert.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Add other aromatics - For a more aromatic dessert, add saffron, rose water, or kewra, along with the cardamom. Try different nuts - Almonds can be used in addition to or replace pistachios in this recipe. Add raisins - Many people add raisins to their kheer recipe. I’m not a fan but feel free to try your dessert with these. Soak the rice - Most people soak it for twenty minutes and then add it to the kheer to help speed up the cooking process. Use a different garnish - Use dried rose petals or fresh edible flowers instead of the silver garnish.
Step-by-step instructions
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, please don’t forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank you!
