Food has a way of connecting people across regions and cultures. Just as Indian dishes are loved worldwide, many traditional flavours from outside India have become part of our kitchens too. And winter feels incomplete without a rich, comforting dessert. You may have tried classic kheers and halwas, but have you tasted Peshawari Kissa Khwani Kheer?

This special winter kheer is known for its ultra-creamy texture because the milk is cooked for a long time, reducing it to a thick, luxurious consistency. What makes this kheer unique is a secret ingredient that adds an unexpected twist — rusks. Yes, semolina toasts are blended into the kheer, giving it a rich, grainy, melt-in-the-mouth flavour you won’t find in regular kheer.

It’s also packed with nuts and dried fruits, making it not just delicious but also nourishing during winter.

Ingredients needed
The key twist in Peshawari Kissa Khwani Kheer is the use of rusks. Here’s what you’ll need:

• Full-fat milk – 2 litres
• Basmati or any aromatic rice – 1 cup
• Rusks (semolina toast) – 6 to 7 pieces
• Sugar – 1 cup (adjust to taste)
• Sugar for caramelising – 2 to 3 tbsp
• Milk powder – ½ cup (optional)
• Saffron strands – 7 to 8
• Green cardamoms – 5 to 6
• Almonds – 10 to 15
• Pistachios – 10 to 15
• Other dry fruits – raisins, walnuts, cashews
• Ghee – 1 tbsp

Peshawari Kissa Khwani Kheer: Step-by-step recipe

1. Wash the rice thoroughly and soak it for 30–40 minutes.
   Soak saffron in 2 tbsp lukewarm milk and keep aside.

2. In a deep, thick-bottomed pan, boil some milk, add the soaked rice, and cook until soft. Let it cool slightly.

3. Grind the cooked rice and rusks together with a little milk to form a smooth paste.
   This is what gives the kheer its creamy, velvety texture.

4. Heat the remaining milk on low flame. Add crushed cardamom, almonds, pistachios and other chopped dry fruits (save some for garnishing).

5. In a separate pan, heat 1 tbsp ghee. Add sugar and caramelise it on very low flame until golden brown.

6. Slowly pour this caramel into the boiling milk while stirring continuously so it blends evenly.

7. Add the rice-rusk paste to the milk and mix well to avoid lumps.

8. Let the kheer cook on low heat for 10–15 minutes until it becomes thick and creamy.
   Keep stirring occasionally so it doesn’t stick to the bottom.

9. Add saffron milk, remaining sugar, and milk powder (optional). Cook for 2 more minutes, then turn off the heat.

10. Serve hot or chilled — but it tastes divine once cooled.
    Garnish with dried rose petals, almonds, and pistachios.