Author: FMGLvUzfhT4
Do you hate rice pudding? You’ll LOVE this! The recipe was shown to me by a lady in Lahore on a recent visit.
  • 1 litre (2 pints) milk
  • 400 g (14 fl oz) tin condensed milk (sweetened)
  • 100 g (3½ oz/½ cup) plain rice (basmati or long grain)
  • 5 tbsp raisins
  • 4 tbsp sliced almonds
  • ½ tsp cinnamon powder
  • ½ tsp cardamom powder
  • 100-150 g (3-4 oz) sugar if using non-sweetened condensed milk
  • 1 tsp kewra water or rose water
  1. Place the milk, condensed milk, (sugar if using), rice, and the spices in a pan. Bring to the boil with stirring.
  2. Turn the heat down and allow to simmer gently for around 45 minutes. Stir frequently!
  3. Add in the almonds and raisins and cook for another 20 minutes or until the kheer is thick and creamy. Add kewra water if desired.
Calories: 349 Fat: 9.2 Sugar: 38.5 Fiber: 1.6 Protein: 8.8 Cholesterol: 26.7
Titli's Tips
Kheer can be eaten hot or cold and keeps in the fridge for several days. This is definitely the best rice pudding ever!
Recipe by Titli's Busy Kitchen at