Urdu Translate:
Bismillah! Aaj hum banayenge ek mazaydar aur mashhoor Pakistani mithai - Kheer! Yeh ek traditional recipe hai jo aksar khaas mauqon par banti hai aur sabko pasand aati hai.
Doodh (Milk) - 1 liter
Chawal (Rice) - 1/2 cup (dhoye aur 30 minute bhigo kar rakh lein)
Cheeni (Sugar) - 1/2 cup ya apni marzi ke mutabiq
Elaichi Powder (Cardamom Powder) - 1/4 teaspoon
Kishmish (Raisins) - 1 tablespoon (optional)
Badam aur Pista (Almonds and Pistachios) - garnishing ke liye
Pehle ek patile mein doodh garam kar lein. Achay se ubal anay tak chalayen.
Jab doodh ubal jaye, to usmein bhigay huye chawal daal dein. Flame ko low-medium par rakhain aur chalate rahein taa ke chawal doodh mein mix ho jayein.
Dheere dheere kheer ghadhi hoti jayegi. Aap dekhenge ke chawal aur doodh ka mix aik thick texture mein convert ho raha hai. Ye process 30-40 minutes tak chalayega.
Jab chawal achay se gal jayein aur kheer thick ho jaye, to cheeni aur elaichi powder daal dein. Cheeni ka swad apni marzi ke mutabiq adjust kar sakte hain.
Ab kishmish aur kuch badam pista dal ke 5-10 minutes aur paka lein taa ke wo bhi soft ho jayein aur acha flavor deyin.
Kheer ko serve karne se pehle thandi hone dein aur phir badam pista se garnish karein.
Isay thanda ya garam jaise chahein serve karein aur doston aur ghar walon ke saath enjoy karein!
Agar kheer ko aur creamy aur rich banana hai to ismein condensed milk bhi add kar sakte hain, lekin phir cheeni kum karein.
English Translate:
Bismillah! Today we will make a fun and famous Pakistani sweet - Kheer! This is a traditional recipe which is often made on special occasions and everyone likes it.
Doodh (Milk) - 1 liter
Chawal (Rice) - 1/2 cup (wash and soak for 30 minutes)
Cheeni (Sugar) - 1/2 cup or as per your wish
Elaichi Powder (Cardamom Powder) - 1/4 teaspoon
Kishmish (Raisins) - 1 tablespoon (optional)
Badam and Pista (Almonds and Pistachios) - for garnishing
First heat the milk in a pan. Cook till the milk boils well.
When the milk boils, add the soaked rice to it. Keep the flame on low-medium and keep stirring till the rice gets mixed in the milk.
Slowly the kheer will thicken. You will see that the mixture of rice and milk is getting converted into a thick texture. This process will continue for 30-40 minutes.
When the rice boils well and the kheer becomes thick, add the sugar and cardamom powder. You can adjust the taste of the sugar as per your liking.
Now add raisins and some almonds and pistachios and cook for 5-10 minutes more so that they also become soft and give a good flavour.
Let the Kheer cool down before serving and then garnish with almonds and pistachios.
Serve it cold or hot as you like and enjoy with friends and family members!
If you want to make Kheer more creamy and rich then you can add condensed milk to it, but then make it soft.
