Kheer is also known as pudding. It is gotten from Indian subcontinent cooking and is famously devoured in India and Pakistan.

Kheer is also known as pudding. It is gotten from Indian subcontinent cooking and is famously devoured in India and Pakistan. It’s a conventional treatment that is set up on uncommon events to celebrate cheerful minutes. Pakistani families love to get kheer ready on family meals, birthday parties, Eid celebrations, Eid ul Fitr, Eid ul Adha, Eid e Milad un Nabi, Muslim religious occasions, and notwithstanding amid Ramadan. Generally, kheer formula is served in a little earth pot which is kept in the icebox for chilling. Present day Pakistani ladies additionally serve kheer in classy serving bowls to visitors and family.

It is cooked with bubbled rice, milk, sugar as its primary fixings and is seasoned with nuts, cardamoms, raisins, pistachios, almonds, and cashews. In certain pieces of the world, kheer formula is filled in as an appropriate feast also. Kheer has different names in various pieces of the world. In certain locales, it is known as payesh, payasam, payasa, firni, and Gil-e-Firdaus. There are different renditions of kheer in India and Pakistan. In India, Kheer is set up in the altogether extraordinary way in South Indian adaptation, and East Indian variant.

Chawal ki kheer:


  • Rice: 1/3 cup

  • Milk: 1.5 liter

  • Sugar: as per taste

  • Ground Cardamom: 3 pcs

  • Crushed Coconut: a couple of pinches


  1. Wash broken rice and soak for 2 to 3 hours.

  2. Rub rice with your palms in a grinding motion to make rice softer and broken bit more.

  3. Tenderize rice in the same water.

  4. Remove from stove and add milk.

  5. Stir and cook. Add sugar when it gets thick. Add cardamom.

  6. Add coconut.

  7. Remove from heat as sugar water is dried.

  8. Refrigerate and serve chilled.

Kheer can also be made without boiling rice. Do not increase flame and add more milk than water.

Gajar ki kheer:


  • Milk 1 ½ ltr. 

  • Carrot ½ kg. Chopped in shape of sew. 

  • 200 gm condensed Milk. 

  • Sugar 1 cup (according to taste). 

  • ½ cup grinded rice. 

  • 6-8 Green Cardamom powder.


  1. Boil milk in a pan.When it starts boiling add crushed carrots in it. When it cook 5 min, add grind rice in it. 

  2. Stir spoon continuously. When the milk become thick add condensed milk and sugar in it and cook it 5 min. 

  3. Sprinkle cardamom powder and serve in a bowl. Garnish with foil sheet called ”warq”.

  4. It will be better to serve it chilled.

Badam ki kheer:


  • Rice, Basmati, soaked for 1 hour 1/2 cup 

  • Milk, full Cream 1 Ltr 

  • Sugar, 2 cups / 200 gm 

  • Rose Water, 1 tbsp 

  • Almonds (Badam), blanched, finely chopped 50 gm 

  • Pistachios (pista), finely chopped 10 

  • Saffron, soaked in 1 tbsp. Water 10 strands 

  • Green Cardamoms (Choti elaichi), crushed 6 

  • Silver leaves (vary) 4-5


  1. Grind the rice with 1/2 cup water. 

  2. Heat the milk in a pan, add the rice paste and keep stirring till it thickens enough to coat the back of a spoon. 

  3. Add the sugar, Almonds and cook till the mixture thickens again to coat the back of the spoon. 

  4. Remove from heat; transfer the thickened milk into individual earthen containers or glass bowls. 

  5. Sprinkle rose water and half the dry fruits. 

  6. Grind the saffron in a mortar and pestle. Sprinkle this over the dry fruits. 

  7. Garnish with the remaining dry fruits, green cardamom powder, and silver leaves. Refrigerate to set. Serve cold.

You can also order kheer mix from A1 spices online store, it offers a wide range of almond kheer, rice kheer, and pistachio kheer. All you have to do is order it and mix it in as requires milk and tadaa! The yummy kheer mix is ready to serve!