Fragrant Pakistani Cardamom Kheer with Fig Compote
Enjoy a classic South Asian dessert with a delightful modern twist—aromatic Kheer paired with a luscious fig compote.
Preparation
Get these tasks done before you start cooking.
Preparing the Kheer
- 1
Prep Rice
Drain the soaked rice and set aside.
- 2
Cook Rice and Milk
In a large heavy-bottomed pan, bring the milk to a boil. Lower the heat and add the rice and cardamom pods.
Tip: Gently crush cardamom pods right before adding for maximum flavor.
- 3
Reduce Milk
Cook, stirring frequently, until the milk reduces to about half and the rice is very soft — approximately 30-40 minutes.
Tip: Stir frequently to prevent sticking and burning.
Preparing the Fig Compote
- 1
Combine Figs and Water
Combine figs and water in a small saucepan and bring to a simmer over medium heat.
- 2
Cook with Honey
Add honey and cook until figs are tender and mixture thickens, about 10 minutes.
- 3
Add Vanilla
Stir in vanilla extract and remove from heat.
How to Make Fragrant Pakistani Cardamom Kheer with Fig Compote
Total time: 2 h · Yields 4 servings
- 1
Reducing the Milk
Stir constantly to prevent the milk from scorching at the bottom.
- 2
Making the Compote
Ensure figs are plump and the sauce is syrupy but not too thick.
- 3
Final Touches
Add sugar, saffron milk, and nuts to the kheer, stirring until the sugar dissolves.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this ahead?
Yes, both the kheer and compote can be made a day in advance and assembled just before serving.
Can I use a milk substitute for kheer?
Yes, coconut milk can be used for a dairy-free version, but it will slightly alter the flavor.
How can I thicken the compote if needed?
Simmer longer to evaporate liquid, or add a teaspoon of cornstarch mixed with a little water.
Can I replace almonds with other nuts?
Certainly, walnuts or cashews make excellent substitutions.
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