Punjabi Kheer
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Punjabi Kheer is a quintessential, slow-cooked, and incredibly rich rice pudding, cherished for its thick consistency and comforting milk-solids profile. This recipe features aged basmati rice simmered for hours in full-fat milk until the milk reduces and thickens into a magnifique professional-grade 'Rabri-like' state. Seasoned with green cardamom and infused with saffron, it offers a sophisticated balance of sweetness and aromatic depth. It represents the heart of Punjabi hospitality, served at every major festival and family gathering. Best served chilled, garnished with a magnificent layer of toasted almonds and pistachios for a professional-grade finish.
Ingredients
Cooking Instructions
Tips & Secrets
- Slow-cooking on low heat is the absolute secret to achieving the authentic professional-grade 'Rabri' consistency.
- Sautéing the rice in ghee before adding milk is mandatory specifically to prevent the grains from sticking into a professional-grade lump.
- Adding a few raisins (Kishmish) at the very end can provide a professional-grade high-end sweet-tart contrast.
Nutritional Information(Per 1 bowl (200ml))
310 kcal
9g
14g
42g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.