Peshawari kheer is rich, creamy, deeply caramelized, and nutty, unlike any other kheer you have ever tried. A bowl of kheer completely changed the way I thought about it. Since that day, I knew I wanted to recreate the recipe. Boy, was it easy? NO!
 100vw, 781px” /></figure>
<p class=)
My first few attempts ended with burnt milk stuck to the bottom of the pot. Other times, I caramelized the sugar too long, and the kheer tasted bitter rather than rich. Some batches turned out too thin, too thick, or just missing that deep flavor I remembered.
Still, I didn’t give up. Each attempt taught me something new!
After many trials, everything finally came together. The milk thickened perfectly, the sugar caramelized just enough to create that deep golden color, and the aroma filling my kitchen instantly took me back to the very first bowl I had tasted.
I knew finally, I had recreated the Peshawari kheer I had been dreaming about.
How to caramelize sugar for peshawari kheer?
Add sugar to a pan; nonstick works better. Over medium heat, start heating it up. You can stir it now and then; it might crumble, but that’s okay; it will melt down. You want to remove the sugar from the heat once it turns light golden yellow. Turning off the stove is not enough; remove it from the stove and then quickly add it to the kheer and mix. Sugar has a very high temperature, so you don’t want to ever touch or taste it.
It will burn you!
Here is another way to avoid a bitter taste: only caramelize half of the sugar and add the rest without caramelizing it.
I didn’t try adding water, but some readers say adding water prevents the crumbling of sugar.
What goes into Peshawari kheer
This amazingly delicious kheer can be made in half the time compared to the regular kheer by following some key points, or else it can turn into a mess and ruin all of your efforts.
Milk
I used whole milk, which will give the creamy texture and the perfect consistency of the kheer. Sometimes I also use half and half. If you live in the USA, you know it’s half cream and half whole milk.
Rice
You will need new basmati rice (Not aged), which is easily available at any grocery store. New rice is more starchy and has a special aroma. They also take less time to cook.
Rusk
I used the regular tea rusk for this recipe. Do not use cake rusk, that is sweeter.
Sugar
Make sure to caramelize the sugar only until it’s light golden because over-caramelizing will give you a bitter taste. Read the paragraph above for the perfect color and when to stop cooking.
Cardamom
Cardamoms are optional, but I like to add some whole cardamoms and remove them before serving. You can also use cardamom powder.
Nuts
I only use nuts for garnish, as some people don’t like them in the kheer, so feel free to use more or less or not at all.
How to store leftover Qissa Khuwani kheer
Kheer can stay in the refrigerator for up to a week easily but after one week, it will start releasing water. Make sure to mix it well before serving so it is all homogenized. I don’t recommend keeping it more than a week. Try to consume it within that time or make a small batch. If you made a big batch remember, sharing is caring!
More Recipes
Peshwari Qissa Khuwani kheer or caramelized kheer is a famous Pakistani delicacy
” data-image-caption=”” data-large-file=”https://i0.wp.com/stewwithsaba.com/wp-content/uploads/2026/03/IMG_9614-edited-1.jpg?fit=450%2C600&ssl=1″ />Peshawari kheer
Ingredients
- 1/2 cup rice not aged
- 1 cup water
- 4 tea rusk not cake rusk
- 1.5 liters milk whole milk
- 1.5 cup sugar or to taste
- 1/2 cup Almonds and pistachios for garnish
- 3 cardamoms
Instructions
- Wash and soak rice for 15 minutes.
- Add rice to a pan along with 1 cup of water. Cook on high heat until most of the water dries. Lower the heat and steam for 10-15 minutes.
- Add rice, tea rusks, and 2 cups of milk to a blender to make a paste.
- In a bigger nonstick pot, add the remaining milk and warming it up. Also add cardamoms.
- Once milk is warm, add the rice mixture and cook for 40-45 minutes over medium heat or until it thickens to your liking. Make sure to keep stirring to avoid burning.
- Add sugar to another pan and over medium heat, start heating it up. Keep stirring the sugar until it's light golden.
- Once sugar turns light golden brown, add caramelized sugar to the kheer and mix it well. Give it a couple more minutes, and add any nuts if you like.
- Let it cool down completely then enjoy!