Desserts recipes

Pakistani desserts lean heavily on slow-reduced milk rather than baking, which is why most everyday sweets are stovetop dishes, not oven dishes. Kheer — rice pudding made by simmering rice in milk until it thickens and takes on a faint caramelised note from the reduction itself — is the clearest example, and one of the most commonly made desserts for both routine family meals and religious occasions like Eid. The technique that matters most is patience: kheer needs a slow, low simmer with regular stirring so the milk reduces evenly instead of scorching at the bottom of the pan, which is the most common way home cooks ruin it. Garnishes (usually chopped nuts like almonds or pistachios, and sometimes a few strands of saffron) are added at the end rather than cooked in, both for texture and because saffron loses aroma under prolonged heat. Kheer's texture sits between a pudding and a thin custard, and it's traditionally served warm or at room temperature rather than fully chilled.