Kheer

Name: Kheer
Total time: 50 min
Yield: 6 log
Cuisine: Pakistani
Ingredients: Basmati chawal ¼ cup; dho kar 20 minute bhigoya hua; Full-cream doodh 1 litre; Cheeni 6 tbsp; Hari elaichi powder ½ tsp (ya 5–6 hari elaichi, kooti hui); Kesar ek bharpoor chutki (14–16 reshe); 1 tbsp garam doodh mein bhigoya hua; Badam 1 tbsp (kate hue); Kaju 1 tbsp (kate hue); Pista 1 tbsp (kate hue); Sunehri kishmish 1 tbsp; Gulab jal 1 tbsp (optional)

50 minute · 6 log · Desi Khane · Pakistan

Shaya hua 3 November 2026

Kati hui pista, badam aur kesar se saji hui creamy Pakistani kheer ka bowl

Kheer Pakistan ki classic chawal ki kheer hai — basmati chawal ko full-cream doodh mein halki aanch par tab tak pakaya jata hai jab tak woh gaarhi aur malai-daar na ho jaye, phir cheeni, elaichi, kesar aur gulab jal se meetha aur khushboodar banaya jata hai, aur upar se badam, kaju, pista aur sunehri kishmish dali jati hai. Yeh Pakistan aur North India mein Eid, shadiyon aur family dinners ki meetha hai, chhoti katoriyon mein garam ya thandi serve hoti hai, aur upar jami hui patli malai har kisi ko chahiye hoti hai. Is mein sirf mutthi bhar cheezein aur ek bhaari tale ki karahi chahiye, lekin is mein sabr ka phal milta hai: halki aanch, baar baar chalana aur waqt, saade doodh aur chawal ko reshi aur khushboodar meetha bana dete hain.

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Ajza

Basmati chawal ¼ cup
dho kar 20 minute bhigoya hua
Full-cream doodh 1 litre
Cheeni 6 tbsp
Hari elaichi powder ½ tsp (ya 5–6 hari elaichi, kooti hui)
Kesar ek bharpoor chutki (14–16 reshe)
1 tbsp garam doodh mein bhigoya hua
Badam 1 tbsp (kate hue)
Kaju 1 tbsp (kate hue)
Pista 1 tbsp (kate hue)
Sunehri kishmish 1 tbsp
Gulab jal 1 tbsp (optional)

Nutrition (approx. per serving)

212 calories · Protein 7 g · Fat 7.7 g · Saturated fat 3.5 g · Carbs 29.7 g · Sugar 22.4 g · Fiber 0.5 g · Sodium 76 mg

Banane Ka Tareeqa

¼ cup basmati chawal ko do-teen baar dhoyein jab tak paani saaf na ho jaye, phir 15 se 20 minute tak kaafi paani mein bhigoyein. Chhaan kar alag rakhein.
1 litre full-cream doodh bhaari tale ki karahi mein daalein aur halki se halki-medium aanch par rakhein. Beech beech mein chalate rahein taake doodh tale mein na lage, aur ubal aane dein.
Ek chhoti katori mein 1 tbsp garam doodh nikaalein, us mein ek chutki kesar daalein aur bhigone ke liye alag rakhein. Kesar doodh ko rang aur zaiqa dega.
Jab doodh ubalne lage, chawal chhaan kar karahi mein daalein. Achhi tarah milayein, aanch halki karein aur bina dhake, baar baar chalate hue halki aanch par pakayein jab tak chawal aadha na pak jaye.
6 tbsp cheeni daalein aur ghulne tak milayein. Halki aanch par pakana jaari rakhein, beech beech mein chalate hue aur karahi ke kinaron par jami malai ko khurach kar kheer mein milate hue, jab tak chawal taqreeban pak na jaye.
½ tsp hari elaichi powder, 1-1 tbsp kate hue badam, kaju aur pista, aur kesar wala doodh daalein. Achhi tarah milayein aur halki aanch par tab tak pakayein jab tak chawal poori tarah naram na ho jayein aur kheer gaarhi na ho jaye.
Jab chawal poori tarah naram ho jayein aur kheer chamach ke peeche chipakne lage, aanch band kar dein. 1 tbsp sunehri kishmish aur agar chahein to 1 tbsp gulab jal milayein. Yaad rakhein, kheer thandi hone par aur gaarhi ho jati hai.
Alag alag katoriyon mein daalein aur garam serve karein, ya poori tarah thanda karke kam se kam 2 ghante fridge mein rakhein. Serve karne se pehle upar se kate hue pista aur badam daalein.

Chef ki tip

Aanch halki rakhein aur baar baar chalate rahein, karahi ke kinaron ko khurachte rahein. Kinaron par jami doodh ki malai sab se mazedaar hissa hoti hai — use wapas kheer mein milayein aur kheer patli hone ke bajaye reshi ban jati hai.

Serve Karna

Chhoti chhoti katoriyon mein garam ya thandi serve karein, upar se kate hue pista aur badam aur kesar ke kuch reshe daalein. Kheer tehwaar ke khane ke baad ki classic meetha hai, aur ise aksar garam pooriyon ke sath serve kiya jata hai. Ek chhoti katori hi kaafi hai — yeh bohat rich hoti hai.

Store Aur Dobara Garam Karna

Bachi hui kheer ko band dabbe mein fridge mein rakhein aur 1 se 2 din mein khayein. Thandi serve karein, ya halke se garam karke serve karein. Agar kheer bohat gaarhi ho gayi ho to garam karne se pehle thoda doodh milayein. Kheer ko freeze na karein — doodh phat jata hai aur texture danedaar ho jata hai.

Ajza Ke Notes

Full-cream doodh hi istemal karein. Kam charbi wala doodh patli, paani jaisi kheer banata hai jo kitni bhi dair pakayein, kabhi malai-daar nahi hoti.
Behtareen khushboo ke liye basmati chawal istemal karein. Koi bhi khushboodar lambe dane wala chawal chalega, lekin aam chhote dane wala chawal chipchipa ho jata hai aur zaiqa pheeka kar deta hai.
Chawal aur doodh ka ratio 1:16 rakhein — 1 litre doodh mein ¼ cup chawal. Zyada chawal kheer ko gaarha aur bhaari bana deta hai; kam chawal se woh patli aur doodhiya rehti hai.
Kheer thandi hone par bohat gaarhi ho jati hai, is liye aanch tab band karein jab woh aap ki chahat se thodi patli ho. Agar zyada gaarhi jam jaye to serve karne se pehle thoda garam doodh milayein.

Variations

Seviyan kheer: chawal ki jagah ¾ cup bhuni hui seviyan lein, 10 minute tak naram hone tak pakayein, phir usi tarah cheeni, elaichi aur mewe daalein.
Gur wali kheer: cheeni ki jagah kasa hua gur lein, lekin use tabhi daalein jab kheer pak kar 4 se 5 minute thandi ho chuki ho, warna doodh phat sakta hai.
Khoya kheer: zyada rich, rabri jaisi kheer ke liye cheeni ke sath ½ cup mala hua khoya milayein, aur cheeni 1 tbsp kam kar dein.

Aam Ghaltiyan

Tez aanch par ya patle tale ki karahi mein pakana. Doodh tale mein jal jata hai aur jala hua zaiqa poore bartan mein phail jata hai.
Kam charbi wala doodh istemal karna. Kheer patli aur paani jaisi rehti hai aur asli kheer jaisi malai-daar, rich texture kabhi nahi banti.
Zyada chawal daalna. 1 litre doodh mein ¼ cup se zyada chawal kheer ko reshi hone ke bajaye gaarha, bhaari aur chipchipa bana deta hai.
Kheer ko bina chalaye chhod dena. Doodh tale mein lag kar jal jata hai, aur chawal ganth ban jata hai jo phir nahi tootta.

Aksar Puche Jane Wale Sawal

Kya main Kheer pehle se bana sakti hoon?

Ji haan. Kheer thandi hone ke baad agle din aur bhi mazedaar lagti hai. Ek din pehle banayein, band dabbe mein fridge mein rakhein aur 1 se 2 din mein khayein. Agar bohat gaarhi jam gayi ho to serve karne se pehle thoda doodh milayein.

Meri Kheer patli aur paani jaisi kyun hai?

Patli kheer ka matlab aam tor par kam charbi wala doodh, kam pakane ka waqt, ya kam chawal hai. Full-cream doodh istemal karein, 1 litre doodh mein ¼ cup chawal ka ratio rakhein, aur halki aanch par tab tak pakayein jab tak chawal poori tarah naram na ho jayein aur mixture chamach ke peeche chipakne na lage.

Kya main cheeni ki jagah gur istemal kar sakti hoon?

Ji haan, lekin gur tabhi daalein jab kheer pak kar 4 se 5 minute thandi ho chuki ho. Ubalte doodh mein gur daalne se doodh phat sakta hai.

Kheer garam serve karni chahiye ya thandi?

Dono tarah se. Karahi se utaar kar garam serve karein, ya poori tarah thanda karke kam se kam 2 ghante fridge mein rakhein. Thandi kheer gaarhi hoti hai, aur Pakistan mein Eid aur shadiyon mein kheer aksar isi tarah serve ki jati hai.

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