✨ Comprehensive Introduction of Shadiyon Wali Kheer
Shadiyon Wali Kheer; the name alone evokes memories of grand wedding feasts, silver plates, and the scent of cardamom wafting through the air. This traditional Pakistani rice pudding is a luxurious, slow-cooked dessert made with full-fat milk, basmati rice, sugar, and khoya simmered until thick, creamy, and utterly indulgent.
Unlike everyday kheer, the wedding-style version is extra rich, thickened with reduced milk, and flavored with aromatic spices and nuts. It’s often garnished with silver leaf (warq), dried fruits, and sometimes even rose petals for that true celebratory touch.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Sweetness Level | Difficulty |
| 10 mins | 1.5 hours | 1 hr 40 mins | 6–8 | Rich & Sweet | Moderate |
Ingredients of Shadiyon Wali Kheer
For the Kheer Base:
• 1 liter full-fat milk
• Need ½ cup of rinsed & soaked basmati rice
• ¾ cup sugar (adjust to taste)
• ½ cup khoya (mawa), crumbled (optional but recommended)
• ¼ cup sweetened condensed milk (for richness, optional)
• 2–3 green cardamom pods
• 1 tbsp rose water (optional)
For Garnish:
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios
• 1 tbsp desiccated coconut (optional)
• Edible silver foil (warq), for authentic presentation
• A few saffron threads (optional; soaked in 1 tablespoon of heated milk)
Detailed Instructions of Shadiyon Wali Kheer
1. Prepare the Milk Base
• Heat the milk in a pot with a firm bottom until it boils.
• Lower the heat and add crushed cardamom pods.
• Let it simmer gently for 10–15 minutes, stirring occasionally to prevent burning.
2. Add Rice
• Combine the rice and milk when it has drained.
• Cook on low heat, stirring regularly, until the rice is completely soft and begins to break down (about 30–40 minutes).
• Use a wooden spoon to lightly mash the rice for a creamier texture.
3. Sweeten and Enrich
• Add sugar, khoya, and condensed milk (if using).
• Stir continuously as the kheer thickens and deepens in flavor (another 20–30 minutes).
• Add rose water and saffron milk at this stage, if desired.
4. Final Simmer
• Keep cooking until the kheer reaches your preferred thickness (it thickens more as it cools).
• Taste and adjust sugar or cardamom as needed.
5. Garnish
• Spoon the heated kheer onto a plate.
• Garnish with chopped almonds, pistachios, and coconut.
• It should be removed from the refrigerator and let to reach room temperature.
• Before serving, add edible silver foil (warq) for that true “shadiyon wali” look.
Serving Suggestions
• Serve chilled or at room temperature in small bowls or clay pots (matkas).
• Ideal for Eid, weddings, family get-togethers, or just a cozy weekend dessert.
• Pair with crispy puris or serve after a hearty biryani meal for tradition’s sake!
Nutritional Info (Per Serving: Approx.)
| Nutrient | Amount |
| Calories | 280–350 kcal |
| Carbohydrates | 35g |
| Protein | 7g |
| Fat | 12g |
| Sugar | 25g |
Final Thoughts
Shadiyon Wali Kheer is more than just a dessert; it’s a nostalgic experience served in a bowl. Every spoonful is a creamy, fragrant reminder of celebration and tradition. Whether you’re making it for a festival or a family dinner, this luxurious kheer will always be the showstopper.
