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Kheer Mix

Desserts

When it comes to traditional Desi desserts, Kheer is the most popular one in Pakistan. This rice pudding is made with milk, sugar and dry fruits of your choice. Making Kheer at home can be tricky as bringing same original flavors and aroma is not easy. That is why Pakistan’s best spice company, Milan Foods brings you the solution of your problem. Try our Milan Foods Kheer Mix and make instant Kheer every time with delicious taste and balanced sweetness that you will never forget.

Nutrition:

Energy1575 kj / 375 kcal
Protein2.5 gm kcal
OF Which Sugars55 gm
Fat5 gm
T.Carbohydrate80 gm
Dietary Fiber2.5 gm

Ingredients

  • Sugar
  • Processed Rice
  • Pistachio
  • Cardamom
  • Artificial Flavour (Fascicularis - Screw Pine)

Cooking Ingredients

  • Milk 1 liter
  • Milan Foods Kheer Mix 1 packet

Cooking Instructions

Recipe 1- Traditional Kheer

  • Heat milk in a pot and bring it to boil. Now let it simmer for 15 minutes on very low flame. Take the milk off the flame and let it cool for 10 minutes.
  • Add one packet of Milan Foods Kheer Mix and stir it well so no lumps are formed. Bring the pot on flames again and cook the Kheer for 15 more minutes on low flame until thick consistency.
  • Turn the flame off and let it cool. Dish out in a serving bowl and garnish with chopped dry fruits.

Recipe 2 – Badami kheer

  • Note: You will need chopped almonds and fresh cream for this recipe.
  • Follow the same steps of recipe one. Before turning the flame off after cooking, add one cup of fresh cream and cook it for 2 more minutes. Add chopped almonds and mix well. Turn the flame off and garnished with silver paper (Chandi ka warq) and sliced almonds.

Recipe 3 – Pista and Khoya Kheer

  • Note: You will need chopped Pistachios and Khoya for this recipe.
  • Follow the same steps of recipe one. Before turning the flame off after cooking, add one cup of fresh Khoya and ½ cup of chopped pistachios. Mix it for 2-5 mintues until khoya is thoroughly blended. Turn the flame off and garnished with Pistachios and Khoya.

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