Famous Peshawari kheer -Qissa khwani Bazar Kheer


Kheer is a popular dish in India, Pakistan, Bangladesh, etc. It is a form of wet pudding. Typically it is made by boiling milk sugar or jaggery and rice however one of the following grains may be used in place of rice: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is often flavored with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts. It is served as a sweet dish or dessert in the Indian subcontinent

Indian sub-content in which kheer is made in different ways in different places. Today we will share with you a famous recipe from Qissa Khawani Bazar, a famous market in Peshawar, the capital of the KPK province of Pakistan, Qissa Khawani Bazar Kheer Recipe. It is also called Peshawari Kheer.

 In the old days, there was a bazaar in Peshawar where every evening the storytellers used to stand in the market and tell people the stories of different cities, places, and countries, due to which this bazaar got the name Qissa Khawani Bazar.

A specialty of Peshawari Kheer is the addition of rice and milk along with rusk (which is eaten with tea) which makes the taste of this kheer different from other kheers which takes it to a different level of taste. Peshawari Kheer is served as a sweet dish on various occasions, weddings, festivals, celebrations, and feasts, which people eat with great enthusiasm. Today I will share with you a famous Kheer recipe from this Bazar.

Famous peshawari kheer -Qissa khwani Bazar Kheer
Famous Peshawari kheer -Qissa khwani Bazar Kheer

Ingredients for Peshawari kheer

  • Whole milk: 1-1/2 liter
  • Powder milk: 1 cup
  • Medium-sized rusk: 3 to 4
  • Basmati rice: 7 to 8 Tablespoons 
  • Sugar: 1 cup or as per your taste 
  • Crushed almonds: 3 tablespoon 
  • Crush pistachios: 3 tablespoon
  • Desiccated coconut: 3/4 cup
  • Khoya ( Cottage cheese): 250 gram
  • Rose water: 2 tablespoon
  • Water: 1- 1/4 liter

Preparation of the famous Peshawari kheer


  1. Wash the rice and soak it for an hour.

  3. Now boil soaked rice in one cup of water until it is cooked and the water is dried.
  4. In a blender jar take cooked rice, milk powder 1 l water, and rusks. Blend all ingredients very well.

  6. Turn on the flame and put a heavy bottom pan on it. Now pour whole milk and boil it.

  8. Split green cardamom and add into boiling milk after that add the blended mixture of rusk milk and rice and cook it for 25 to 30 30 minutes mean while keep string the mixture otherwise it would be stuck or burnt to the bottom of the Pan.
  9. When kheer gets thickened, add sugar, desiccated coconut, one teaspoon of crushed almonds, and one teaspoon of crushed pistachios. Keep stirring and cook for 5 minutes.

  11. Take out one cup of cooking mixture in a bowl and add khoya and mix it well. Keep steering and cook until bubbles appear in kheer. At this stage add rose water, mix it and turn off the flame.
  12. Dish out the Peshawari kheer in a dish and Ganesh it with crust almonds and pistachios.  

Precautions

  • Use heavy bottom utensil for cooking.
  • During cooking, keep stirring kheer.
  • If kheer got burnt or badly stuck to the bottom of the pan, transfer kheer into a clean pan.
  •  Do not scrap the burnt part from the bottom of the pan and also Do not add this burnt part to the kheer, otherwise, your kheer will give you a burning smell and bitter flavor.