QISSA KHAWANI KHEER
Indulge the delectable flavors of Qissa Khawani Kheer, a beloved dessert that echoes the vibrant streets of Peshawar Bazaar. This creamy rice pudding is made with aromatic basmati rice, caramelized sugar, and rich whole milk, creating a luscious texture that melts in your mouth. Infused with cardamom and enriched with milk rusk, this delightful treat is garnished with crunchy almonds, pistachios, and delicate rose petals, making it a feast for both the eyes and the palate. Perfectly chilled and served with a touch of elegance, this kheer is not just a dessert; it's a celebration of culture and tradition. Treat yourself to a bowl of this sweet indulgence and experience the essence of Peshawar in every spoonful!
- 1 cup Rice (preferably basmati)
- 6 pieces Milk Rusk (or plain biscuits)
- 2 litres Milk (1.5 litres for cooking + 2 cups for blending)
- 1 cup Sugar (1/2 cup for caramelization + 1/2 cup for mixing)
- 5 Cardamom 5-6 pods (crushed)
- 1/2 cup Milk powder
- 1/4 cup sliced Pistachios (for garnish and mixing)
- 1/3 cup sliced Almonds (for garnish and mixing)
- Sliced almonds
- Sliced pistachios
- Dried rose petals
- Crushed coconut
- Edible silver leaves
- 1 - Rinse the rice thoroughly under running water until the water runs clear to remove excess starch. This helps prevent the kheer from becoming gummy.
- 2 - Soak the rinsed rice in water for about 1 hour to soften it.
- 3 - In a heavy-bottomed pot, evenly spread 1/2 cup of sugar over the bottom.
- 4 - Place the pot on low heat and allow the sugar to melt and turn a deep golden brown. Stir gently to ensure even caramelization, but be careful not to let it burn.
- 5 - Once the sugar is caramelized, slowly pour in 1.5 litres of milk while stirring continuously to dissolve the caramelized sugar.
- 6 - Bring the mixture to a boil over medium heat.
- 7 - In a separate saucepan, add the soaked rice along with enough water to cover it. Bring it to a boil.
- 8 - Once boiling, reduce the heat to low-medium and cover the pot. Cook the rice for about 18-20 minutes or until it is fully tender. Remove from heat and let it cool slightly.
- 9 - Once the rice has cooled, transfer it to a blender along with 1 cup of milk. Blend until the rice is coarsely pureed, ensuring there are still some small rice pieces for texture.
- 10 - In the same blender, add the milk rusk and 2 cups of milk. Blend until smooth. This will give the kheer a rich, creamy texture.
- 11 - Pour the blended rice mixture into the pot with the milk and caramel mixture.
12 - Add the blended rusk mixture to the pot as well.
- 13 - Gently crush the cardamom pods and add them to the pot. Stir well.
- 14 - Cook the mixture on medium heat for about 15 minutes, stirring frequently to prevent sticking. The kheer will begin to thicken.
- 15 - Once thickened, add the remaining 1/2 cup of sugar and the milk powder. Mix well and let it simmer for an additional 10-15 minutes until it reaches your desired consistency.
- 16 - Stir in the sliced almonds and pistachios , and mix thoroughly. Cook for a few more minutes.
- 17 - Transfer the kheer to a serving dish.
- 18 - Garnish with additional almonds, pistachios, crushed coconut, dried rose petals, and edible silver leaves if using.
- 19 - Allow the kheer to come to room temperature before refrigerating it for a few hours to chill.
- 20 - Serve the Qissa Khawani Kheer chilled. It is best enjoyed cold, allowing the flavors to meld and the texture to become thick and creamy.
Adjust the sweetness by adding more or less sugar according to your taste.
You can substitute the milk rusk with any plain biscuit if unavailable.
For a richer flavor, you can add a few tablespoons of khoya (dried milk) during the cooking process.
Highly recommended Basmati Rice for its aromatic flavor and fluffy texture.
Medium Grain Rice can also be used for a creamier texture, but basmati is preferred for traditional kheer.
If you notice that the sugar is starting to burn or darken too quickly, add a tablespoon of butter to the pot. This will help lower the temperature and prevent burning.
After adding the butter, stir continuously, then proceed to pour in the milk gradually.
Whole Full-Fat Milk is Essential for achieving the rich and creamy consistency that kheer is known for. Low-fat or skim milk is not recommended as it will result in a less creamy texture.
Soaking the rice for at least an hour is crucial. This helps to soften the grains and leads to a smoother kheer.
When blending, ensure the rice is coarsely puréed to maintain some texture. Avoid over-blending, which can make the kheer too smooth.
Keep an eye on the cooking time, especially once the milk is added, as it can easily stick to the bottom of the pot. Stir frequently to prevent this.
Feel free to customize the garnishes. Besides almonds and pistachios, you can also use walnuts or cashews for added richness.
Edible silver leaves and dried rose petals not only enhance presentation but also add a touch of authenticity to the dish.
After preparing, allow the kheer to cool to room temperature before refrigerating. Chilling enhances the flavors and thickens the kheer.
It is best served chilled, allowing the flavors to meld beautifully.