Punjabi Kheer
Slow-reduced milk with rice, almonds, and cardamom. Served at every Punjabi celebration and gurudwara.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- rice — 100 g (ground)
- salt (optional) (whole)
- Milk — 1200 g (whole)
- sugar — 0.5 cup (whole)
Method
- Wash the rice well and soak it in water for 15 to 20 minutes, then drain.
- Bring the milk to a boil in a heavy-bottomed pan, stirring so it does not stick to the bottom.
- Add the soaked rice to the boiling milk, lower the heat and simmer, stirring often, until the rice turns soft and the milk starts to thicken.
- Add the sugar and a pinch of salt, and continue simmering on low heat, stirring regularly, until the kheer reaches a thick, creamy, porridge-like consistency.
- Crush the cardamom lightly and stir it into the kheer towards the end of cooking.
- Turn off the heat and let the kheer sit for a few minutes as it thickens further on cooling.
- Serve warm or chilled, garnished with the crushed cardamom.
Common questions
- How many calories in one plate of Punjabi Kheer?
- 272 kcal per plate.
- How much cooking time?
- 55 min — 10 min prep, 45 min cooking.