I'd be happy to help you with the Pakistani Kheer recipe. Here are two variations for you:


Classical Pakistani Kheer



Ingredients:

- 1 liter full-fat milk

- 1/2 cup basmati rice, washed and soaked for 30 minutes

- 1/2 cup sugar (adjust to taste)

- 1/4 teaspoon cardamom powder

- 10-12 strands of saffron (optional)

- 2 tablespoons chopped nuts (almonds, pistachios, cashews)

- 1 tablespoon raisins

- 1 tablespoon rose water (optional)

- Silvered almonds and pistachios for garnish


Instructions:

1. In a heavy-bottomed pan, bring the milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

2. Drain the soaked rice and add it to the boiling milk. Reduce the heat to low and let the rice cook in the milk, stirring occasionally, until the mixture thickens and the rice is fully cooked.

3. Add sugar, cardamom powder, saffron (if using), chopped nuts, and raisins. Stir well and let it simmer for another 10-15 minutes.

4. If using rose water, add it to the kheer and mix gently.

5. Remove the pan from the heat and let the kheer cool to room temperature.

6. Once cooled, refrigerate the kheer for a few hours until it's chilled.

7. Garnish with silvered almonds and pistachios before serving.


Vegan Pakistani Kheer

Ingredients:

- 1 liter coconut milk

- 1/2 cup basmati rice, washed and soaked for 30 minutes

- 1/2 cup sugar (adjust to taste)

- 1/4 teaspoon cardamom powder

- 10-12 strands of saffron (optional)

- 2 tablespoons chopped nuts (almonds, pistachios, cashews)

- 1 tablespoon raisins

- 1 tablespoon rose water (optional)

- Silvered almonds and pistachios for garnish


Instructions:

1. In a heavy-bottomed pan, bring the coconut milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

2. Drain the soaked rice and add it to the boiling coconut milk. Reduce the heat to low and let the rice cook in the milk, stirring occasionally, until the mixture thickens and the rice is fully cooked.

3. Add sugar, cardamom powder, saffron (if using), chopped nuts, and raisins. Stir well and let it simmer for another 10-15 minutes.

4. If using rose water, add it to the kheer and mix gently.

5. Remove the pan from the heat and let the kheer cool to room temperature.

6. Once cooled, refrigerate the kheer for a few hours until it's chilled.

7. Garnish with silvered almonds and pistachios before serving.


Enjoy your delicious Pakistani Kheer!