Easy Pakistani Qalaqand Kheer
An Easy Pakistani Qalaqand Kheer - a luxuriously creamy rice pudding recipe! Loaded with rich and decadent goodness, and served in the tradition clay mud pots, this make-ahead dessert is perfect for any dawat!
Ingredients
- ¼ cup + 2 tablespoons of Basmati rice
- 2 cups Water
- 1 Litre full-fat milk
- 4 green cardamoms
- ¾ can of condensed milk
- 3 drops kewra essence
- 1-2 tablespoons Sliced almonds and pistachios
- ¼ teaspoon green cardamom powder
- 2 pieces qalaqand I used Loki Qalaqand
Instructions
- Wash rice very well then soak in water. Drain this water.
- Boil rice in 2 cups of water. Some water should be left behind. Use the back of spoon o mash the rice really well.
- Add 1 Litre of full fat milk, 4 pieces of cardamom and bring to a boil. Once it comes to a boil, low the flame and let it reduce. Stir frequently to prevent sticking.
- Once your kheer gets thick, add the condensed milk and 2 pieces of loqi qalaqand and cook till the qalaqand is well combined with the kheer and you are happy with consistency. Kheer does get thick as it sets, so keep it slightly towards the runny side.
- Remove from stove, add kewra essence, cardamom powder and slivered nuts.
- Spoon into clay mud pots or a medium serving dish. till the consistency is thick enough.
- Sprinkle with more almonds and pistachios.
Notes
Without the kalakand, it’s a basic kheer recipe.
VARIATIONS:
You can add 2 tablespoons of khoya, different flavor of qalaqand or gajar ka halwa.
