Pakistani Style Creamy Milk Pudding

Ingredients

While Leche Poleada is a Spanish dessert made with milk, eggs, and sugar, Kheer-e-Malai takes inspiration from this dish but adds a Pakistani twist. The Pakistani version incorporates aromatic spices like cardamom, saffron, and rose water, which give the dessert a unique flavor profile. Additionally, Kheer-e-Malai uses rice flour instead of eggs, resulting in a smoother and creamier texture. We alse have the original recipe for Leche poleada, so you can check it out.

• 1 liter (4 cups) whole milk 1 liter (4 cups) whole milk
• 1/2 cup rice flour 1/2 cup rice flour
• 1/2 cup sugar 1/2 cup sugar
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• A pinch of saffron strands A pinch of saffron strands
• 1 tablespoon rose water 1 tablespoon rose water
• Chopped nuts (almonds, pistachios, cashews) for garnish Chopped nuts (almonds, pistachios, cashews) for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 7g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, heat the milk over medium heat until it comes to a gentle boil.
2. 2.
   In a separate bowl, mix the rice flour with a little water to form a smooth paste.
3. 3.
   Slowly add the rice flour paste to the boiling milk, stirring continuously to avoid lumps.
4. 4.
   Reduce the heat to low and simmer the mixture for 15-20 minutes, stirring occasionally, until it thickens to a custard-like consistency.
5. 5.
   Add sugar, cardamom powder, saffron strands, and rose water to the mixture. Stir well to combine.
6. 6.
   Cook for an additional 5 minutes, allowing the flavors to meld together.
7. 7.
   Remove the pudding from heat and let it cool to room temperature.
8. 8.
   Once cooled, refrigerate the pudding for at least 2 hours or until chilled.
9. 9.
   Serve Kheer-e-Malai in individual bowls, garnished with chopped nuts.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth texture in the pudding.

Tips & Tricks

• For a richer flavor, you can substitute some of the milk with condensed milk.
• Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the pudding to enhance their color and aroma.
• Toast the chopped nuts lightly in a dry pan for a few minutes to bring out their natural flavors before garnishing the pudding.

Serving advice

Serve Kheer-e-Malai chilled in individual bowls for a delightful dessert experience. It can be enjoyed on its own or paired with crispy pakoras or savory samosas for a balanced meal.

Presentation advice

To enhance the presentation, sprinkle a few strands of saffron on top of each serving and place a whole almond or pistachio as a centerpiece. Serve the pudding in elegant glass bowls or traditional clay pots for an authentic touch.