Kunda Kheer recipe

08 Jul Kunda Kheer recipe

Last Updated on July 9, 2023 by blessmyfoodbypayal

Kunda kheer recipe with step wise pictorial and video method.

When it comes to desserts, Kheer is such a dish that caters to every sweet tooth. And if talking about Kunda Kheer, it stands out as a beloved traditional delicacy that has delighted palates for generations. It is a timeless dessert that captivates hearts with its luscious texture and captivating flavors.

This creamy and aromatic rice pudding is a true celebration of flavors, blending the goodness of milk, rice, khoya and a tantalizing array of aromatic ingredients. So, let’s embark on a culinary journey to explore the wonders of this delicacy Kunda Kheer.

A Glimpse into Kunda Kheer’s Origins:

Kunda Kheer traces its roots back to the Peshawar city of Pakistan. Peshawar’s narrow lanes and bustling sweet shops offer a tantalizing array of desserts, with Kunda Kheer reigning supreme among them.

This beloved dish is often associated with festive occasions, religious celebrations, and family gatherings, where it is relished with great enthusiasm.

The Art of Preparing Kunda Kheer:

For preparing Kunda Kheer, a base is made by grinding soaked rice, rusk and milk together. Kunda Kheer also calls for khoya, which brings richness to the dessert.

These 2 things are then added to milk alongwith sugar and allow the milk to simmer until it reaches a thick, creamy consistency. To enhance the taste and aroma, a delicate blend of saffron, cardamom, and kewra water is added, infusing the kheer with a heavenly fragrance.

As the kheer cooks, it gradually thickens, acquiring a rich, creamy texture. The final touch involves decorating the kheer with a generous sprinkle of chopped nuts, such as almonds, cashews and pistachios or anything you like. These roasted nuts are there to add a delightful crunch, a satisfying contrast in texture and a burst of nutty flavors adding an earthy richness to every spoonful.

Celebrating Tradition and Festivities:

Kunda Kheer holds a special place in festivals and celebrations. It is often prepared during auspicious occasions like Eid, and weddings, symbolizing abundance, prosperity, and togetherness.

So, go ahead and dive into a bowl of creamy delight.

KUNDA KHEER RECIPE WITH STEP WISE PICTORIAL AND VIDEO METHOD

1.Wash and soak 1/4 cup rice for 2-3 hours.

2. Drain the water from the rice and add rice to the blender.

3. Also add 1/2 cup milk, 1/2 cup milk powder, 15-20 saffron strands and 2 suji rusks.

4. Grind to a coarse texture and keep aside.

5. Add 1 tbsp desi ghee in a heavy bottomed pan.

6. Add chopped nuts and roast them until slightly brown.

7. Take the nuts out of the pan.

8. Add the grinded mixture to the pan.

9. Add 2 cup of milk and stir.

10. Let milk simmer on low heat.

11. After 5-10 minutes, milk will thicken.

12. Add 1/3 cup sugar and mix.

13. Let sugar dissolve completely and let milk thickens more like a porridge.

14. Add 1/4 tsp cardamom powder, few drops of kewra water and half of the roasted nuts.

15. Give them a good mix.

16. Transfer the kheer into a kunda/earthen pot. If you don’t have kunda, drop the kheer in any bowl.

17. Garnish with leftover nuts and silver varq.

18. Put a tight lid and place the kheer in refrigerator when it comes to room temperature.

Serve chilled.

NOTES

In place of milk powder, you can also add khoya/mawa direct in the milk while making kheer.

ALSO SEE

• Phool makhana Kheer Recipe
• vermicelli kheer with custard powder
• rasawal recipe (sugarcane juice kheer)
• Orange Kheer
• Gond Katira Kheer

KUNDA KHEER RECIPE – RECIPE CARD

Kunda kheer recipe

blessmyfoodbypayal

For preparing Kunda Kheer, a base is made by grinding soaked rice, rusk and milk together. Kunda Kheer also calls for khoya, which brings richness to the dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine Pakistani

Servings 3

Ingredients

  

• 1/4 cup rice
• 2.5 cup milk
• 1/2 cup milk powder
• 2 suji rusk
• 1/3 cup sugar
• 15-20 strands of saffron
• 1/4 tsp cardamom powder
• Few drops of kewra or rose water
• 1 tbsp desi ghee
• 2 tbsp nuts of your choice (we used almonds, cashews, pistachios and chirongi)
• Silver varq for garnish (optional)

Instructions

 

• Wash and soak 1/4 cup rice for 2-3 hours.
• Drain the water from the rice and add rice to the blender.
• Also add 1/2 cup milk, 1/2 cup milk powder, 15-20 saffron strands and 2 suji rusks.
• Grind to a coarse texture and keep aside.
• Add 1 tbsp desi ghee in a heavy bottomed pan.
• Add chopped nuts and roast them until slightly brown.
• Take the nuts out of the pan.
• Add the grinded mixture to the pan.
• Add 2 cup of milk and stir.
• Let milk simmer on low heat.
• After 5-10 minutes, milk will thicken.
• Add 1/3 cup sugar and mix.
• Let sugar dissolve completely and let milk thickens more like a porridge.
• Add 1/4 tsp cardamom powder, few drops of kewra water and half of the roasted nuts.
• Give them a good mix.
• Transfer the kheer into a kunda/earthen pot. If you don't have kunda, drop the kheer in any bowl.
• Garnish with leftover nuts and silver varq.
• Put a tight lid and place the kheer in refrigerator when it comes to room temperature.
• Serve chilled.

Notes

In place of milk powder, you can also add khoya/mawa direct in the milk while making kheer.

Keyword kunda kheer, kunda kheer recipe, peshawari kunda kheer