peeshawpi kissa khwani kheerImage Credit source: whensabacooks
Taste works to connect people living in different countries, states and cities together, just as many Indian dishes are liked abroad, while many dishes from there have become a part of our food culture. When winters start and you don’t try sweet desserts, you feel incomplete. From carrot halwa to many different types of kheer and desserts-sweets, you must have tried them. Have you eaten Peshawari Kissa Khwani Kheer? This kheer is especially liked in winters, because the milk in it is cooked for a long time, which not only gives it a creamy texture but also forms a thick cream. There is an ingredient in this kheer which gives it a completely different twist. You will learn this recipe in this article.
Nuts and dry fruits are also added to Peshawari Kissa Khwani Kheer which is beneficial for your health in winters. The aroma of this kheer will woo you and whoever you feed this kheer to will not get tired of praising you. Let us know what is the step by step recipe of Kissa Khwani Kheer.
What are the ingredients required?
The twist ingredient in Peshawari Kissa Khwani Kheer is Rusk (semolina toast) and that is why it is completely different in taste from other kheers. To make this kheer, you will need 2 liters of full fat milk. Take 1 cup Basmati rice or any aromatic rice of your choice can be taken. Apart from this, 6-7 rusks will be required. Take 1 sugar or as per taste. Apart from this, take some sugar for caramelization. You can take half cup milk powder, 7-8 saffron threads, 5-6 green cardamoms, 10-15 almonds, same number of pistachios and as per your choice, nuts and dry fruits like raisins, walnuts, cashews etc.
Peshawari Kissa Khwani Kheer Recipe
- First of all, after cleaning the rice, wash it and keep it soaked for at least 30 to 40 minutes. Also soak saffron threads in two spoons of lukewarm milk.
- Put some milk to boil in a deep and thick bottom pan, add rice to it and cook till soft and then let it cool.
- Prepare a paste by grinding cooked rice and rusks together with a little milk. This will prepare the creamy texture of your kheer.
- Now keep the remaining milk boiling on low flame. Add crushed cardamom, almonds, pistachios or whatever nuts you have chopped and added to it. Save some dry fruits for garnish.
- Now put some ghee in a pan, add sugar to it and cook it on very low flame while stirring continuously till it turns golden, that is, the sugar has to be caramelized.
- Now slowly add the caramelized sugar in the milk you are boiling and stir continuously until it dissolves well.
- After adding caramel sugar, add rice and toast paste to the milk and stir it well with a ladle, so that lumps do not form.
- Let the kheer cook on very low flame for at least 10 to 15 minutes, until it becomes creamy. Just take care that it does not stick to the bottom.
- The last point of kheer is to add saffron milk, some sugar, milk powder (if you want to add) and mix it. Turn off the gas after 2 minutes.
- You can also serve this kheer hot and after it cools down, it tastes amazing. While serving it, garnish it with dry rose petals and pistachios and almonds.