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PESHAWARI QISSA KHAWANI KHEER

This isn’t your everyday kheer. This is the iconic Qissa Khawani Kheer — a 70-year-old recipe born in the heart of Peshawar’s Qissa Khwani Bazaar. What makes it special? A velvety blend of cooked rice, rusk, milk powder, and milk, slow-cooked to a rich, creamy perfection, and elevated with a touch of caramel for that deep, unforgettable flavour. One bite, and you’ll know why this kheer has been passed down like a delicious secret for generations.

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Ingredients:
For the kheer base:
1-1.5 cups cooked rice
4-5 pieces sweet rusk (or milk rusk)
4 tbsp milk powder
1 litre full-fat milk
1/2 cup sugar (adjust to taste)
A few saffron strands (or a pinch of saffron powder)
1/4 tsp cardamom powder (optional)
2 tbsp chopped almonds & pistachios

For caramel:
2 tbsp sugar
Method:
Step 1: Prepare the creamy base
1. In a blender, combine cooked rice, rusk, milk powder, and half a cup of milk.
2. Blend it into a smooth, lump-free mixture. This gives the kheer its iconic texture.
🔸 Step 2: Cook the kheer
1. In a deep, heavy-bottomed pan, pour the remaining milk.
2. Add sugar, saffron, cardamom powder (if using), and chopped nuts.
3. Let it come to a boil on medium heat, then reduce to low and simmer for 5–7 minutes.
🔸 Step 3: Add the rice-rusk mixture
1. Now pour in the blended mixture slowly while stirring continuously.
2. Cook on low flame, stirring often, until the kheer thickens — about 10–15 minutes.
You’ll notice it becoming velvety and luscious.
🔸 Step 4: Make the caramel
1. In a small pan, melt 2 tbsp sugar on low heat till it turns golden brown.
2. Immediately (but carefully), pour it into the kheer and stir it in. This adds a deep, nutty sweetness and signature flavour.
🔸 Step 5: Cool & garnish
1. Let the kheer cool to room temperature, then chill it for a few hours.
2. Garnish with more sliced nuts and saffron before serving.

Pro Tips:
For a smokier depth, you can even burn slightly the caramel before adding.
This tastes even better the next day once flavors mature.

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