Punjabi Kheer Recipe, Ingredients, Nutrition, Tips, 25 FAQs

Punjabi Kheer Recipe

Punjabi Kheer Recipe

Introduction

Punjabi Kheer is a beloved traditional dessert from North India, especially popular in Punjab. Made with full-fat milk, rice, and sugar, this creamy delicacy is slow-cooked to perfection, resulting in a rich and flavorful dish. The addition of cardamom, saffron, and dry fruits enhances its taste, making it a favorite at festivals, celebrations, and special occasions.

Ingredients (Serves 4-6 people)

Main Ingredients:

• Full-fat milk – 1 liter (4 cups)
• Basmati rice – ¼ cup (soaked for 30 minutes)
• Sugar – ½ cup (adjust as per taste)
• Cardamom powder – ½ teaspoon
• Saffron strands – 7-8 (optional, for color and aroma)
• Ghee – 1 teaspoon (for roasting nuts)

Dry Fruits and Nuts (Optional but Recommended):

• Almonds – 8-10 (chopped or slivered)
• Cashews – 6-8 (chopped)
• Pistachios – 5-6 (chopped)
• Raisins – 1 tablespoon

Garnishing:

• Rose water – ½ teaspoon (optional)
• Silver vark – for decoration (optional)

Step-by-Step Instructions

Step 1: Preparing the Rice

1. Take ¼ cup basmati rice and rinse it thoroughly under running water 2-3 times.
2. Soak the rice in water for about 30 minutes. This helps soften the grains, reducing cooking time.
3. After soaking, drain the rice and keep it aside.

Step 2: Boiling the Milk

1. In a heavy-bottomed pan, pour 1 liter full-fat milk and bring it to a boil on medium heat.
2. Stir occasionally to prevent sticking or burning at the bottom.
3. Once the milk starts boiling, lower the flame and let it simmer.

Step 3: Adding the Rice

1. Add the drained rice to the boiling milk and stir well.
2. Cook on low flame, stirring occasionally to prevent the rice from sticking.
3. Let it cook for 40-45 minutes, or until the rice becomes soft and the milk thickens.

Step 4: Adding Sugar and Flavoring

1. Once the rice is fully cooked, add ½ cup sugar (adjust as per taste).
2. Stir well to dissolve the sugar completely.
3. Add ½ teaspoon cardamom powder and mix well.

Step 5: Preparing and Adding Nuts

1. In a small pan, heat 1 teaspoon ghee and roast the chopped almonds, cashews, and pistachios until golden brown.
2. Add the roasted nuts and raisins to the kheer.

Step 6: Enhancing with Saffron and Rose Water (Optional but Recommended)

1. Soak 7-8 saffron strands in 2 tablespoons warm milk for 5 minutes.
2. Add the saffron-infused milk to the kheer for a beautiful golden color and aroma.
3. If using, add ½ teaspoon rose water and mix well.

Step 7: Final Simmering and Serving

1. Let the kheer simmer for another 5-10 minutes, stirring occasionally.
2. The consistency should be thick and creamy. Turn off the heat.

Step 8: Cooling and Garnishing

1. Transfer the kheer to a serving bowl.
2. Garnish with silver vark (optional) and more slivered nuts.

Step 9: Serving Suggestions

• Hot Kheer: Serve warm during winters for a comforting dessert.
• Chilled Kheer: Refrigerate for 2-3 hours and serve cold in summer.

Tips for the Perfect Punjabi Kheer

1. Use full-fat milk – It enhances the richness and creaminess of the kheer.
2. Slow cooking is key – Let it cook on low heat to develop flavors.
3. Stir frequently – This prevents the milk from sticking to the bottom.
4. Use aged basmati rice – It gives the best texture and aroma.
5. Adjust sweetness – You can add more or less sugar as per preference.
6. Enhance with condensed milk – For extra richness, add ¼ cup condensed milk instead of some sugar.
7. Infuse flavors – Saffron, rose water, or kewra essence add depth to the taste.
8. Add jaggery instead of sugar – For a healthier alternative, add jaggery once the kheer cools slightly (to prevent curdling).

Nutritional Value (Per Serving) (Approximate)

Variations of Punjabi Kheer

1. Makhana Kheer – Replace rice with lotus seeds (makhana) for a healthier twist.
2. Vermicelli Kheer – Substitute rice with vermicelli (seviyan) for a different texture.
3. Gur ki Kheer – Use jaggery instead of sugar for a rustic, earthy flavor.
4. Fruit Kheer – Add chopped mangoes, bananas, or apples after cooling for a fruity variation.
5. Coconut Kheer – Add coconut milk along with regular milk for a tropical taste.

Cultural Significance

Punjabi Kheer is a staple dessert in Indian households, often prepared during festivals like Diwali, Raksha Bandhan, and Janmashtami. It is also a popular offering in Gurdwaras as part of Langar (community meal). The slow-cooked creamy texture and rich flavors make it an all-time favorite.

Frequently Asked Questions (FAQs)

1. Can I use brown rice instead of basmati?

Yes, but brown rice takes longer to cook and may slightly alter the texture. Soak it for at least 1 hour before use.

2. How do I prevent kheer from sticking to the bottom?

Use a heavy-bottomed pan and stir frequently, scraping the bottom to avoid burning.

3. Can I make kheer without sugar?

Yes, you can use jaggery, honey, or dates as natural sweeteners.

4. How long does kheer last?

Punjabi Kheer stays fresh in the refrigerator for 2-3 days. Store it in an airtight container and reheat before serving.

5. Can I freeze kheer?

Yes, but freezing may change the texture. Thaw and stir well before reheating.

Conclusion

Punjabi Kheer is more than just a dessert—it’s a taste of tradition, warmth, and celebration. Whether enjoyed warm or cold, this creamy, nutty delight never fails to impress. Try this authentic recipe and share the joy of homemade kheer with your loved ones!

FAQs

General Questions

1. What is Punjabi Kheer?
Punjabi Kheer is a traditional North Indian rice pudding made with milk, rice, and sugar, flavored with cardamom, saffron, and dry fruits.

2. How is Punjabi Kheer different from other types of kheer?
Punjabi Kheer is slow-cooked with full-fat milk, giving it a thick, creamy texture. Unlike Payasam (South Indian version), it does not contain coconut milk.

3. Can I make kheer without rice?
Yes, you can use alternatives like vermicelli, sabudana (tapioca pearls), makhana (fox nuts), or broken wheat.

4. Is kheer a festive dish?
Yes, kheer is commonly made during Indian festivals like Diwali, Raksha Bandhan, Janmashtami, and as a prasad (offering) in Gurdwaras.

5. Can kheer be served as a breakfast dish?
Yes, it can be eaten for breakfast, especially when made with jaggery or dates for a healthier version.

Ingredients & Substitutions

6. What type of rice is best for Punjabi Kheer?
Aged Basmati rice is preferred because of its fragrance and ability to absorb flavors well.

7. Can I use skimmed or low-fat milk?
Yes, but the kheer will not be as rich and creamy. Full-fat milk is recommended for the best texture.

8. How do I make kheer without sugar?
Use natural sweeteners like jaggery, honey, dates, or stevia instead of sugar.

9. Can I make kheer with condensed milk?
Yes, adding condensed milk enhances richness and reduces cooking time. Adjust sugar accordingly.

10. Can I add fresh fruits to kheer?
Yes, but only after cooling the kheer. Fruits like mango, banana, and apple work well.

Cooking Process

11. How long does it take to make Punjabi Kheer?
It takes about 45 minutes to an hour to cook kheer properly.

12. Why is my kheer too thin?
You might need to cook it longer to reduce the milk. Let it simmer on low heat until thick.

13. How do I prevent kheer from sticking to the bottom?
Use a heavy-bottomed pan and stir frequently to prevent burning.

14. Can I cook kheer in a pressure cooker?
Yes, but the texture will be slightly different. Cook the rice and milk for 2-3 whistles, then simmer until thick.

15. Can I make kheer in an instant pot?
Yes, use the “Porridge” or “Pressure Cook” setting for 10-12 minutes, then simmer to thicken.

Storage & Shelf Life

16. How long does Punjabi Kheer last in the refrigerator?
Kheer stays fresh for 2-3 days when stored in an airtight container.

17. Can I freeze kheer?
Yes, but the texture may change after thawing. Stir well before reheating.

18. How do I reheat kheer?
Reheat on a stovetop over low heat or microwave in short intervals, adding a little milk if needed.

19. Can I make kheer a day in advance?
Yes, making it in advance enhances the flavors. Refrigerate and serve chilled or reheat before serving.

20. Why does my refrigerated kheer become too thick?
Rice absorbs milk over time. Add a little warm milk and mix before serving.

Dietary & Health Concerns

21. Is Punjabi Kheer gluten-free?
Yes, traditional kheer made with rice is completely gluten-free.

22. How can I make a vegan version of kheer?
Use almond milk, coconut milk, or oat milk instead of dairy milk, and substitute ghee with coconut oil.

23. Is kheer healthy?
Kheer is nutritious, providing calcium, protein, and energy. For a healthier version, use jaggery instead of sugar and add nuts.

24. Can I make sugar-free kheer for diabetics?
Yes, use natural sweeteners like dates or stevia to make it diabetic-friendly.

25. Can I eat kheer during fasting?
Yes, especially if made with sabudana (sago) or makhana (fox nuts) instead of rice, which are allowed during Indian fasting rituals.

Punjabi Kheer Recipe

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