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Kheer puda

Shilpa gupta
60 minutes
Prep Time
90 minutes
Cook Time
4 People
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Kheer puda is a monsoon special popular dish of Punjab and HARYANA region. Sweet wheat flour pancakes served with milk and rice pudding. These can be had in any main course of the day. People also like to have sweet puda with mango pickle. In shravan month these are offered to god and then distributed as prasadam.

Recipe Tags

  • Easy
  • Punjabi
  • Pan fry
  • Boiling
  • Main Dish

Ingredients Serving: 4

  1. For puda
  2. Wheat flour 1 cup
  3. Jaggery 3/4 Cup
  4. Fennel seeds 1 tesp
  5. Water 1+1/2 cup
  6. Ghee 1/4 cup
  7. For Kheer
  8. Rice 1 fist
  9. Milk 1 ltr
  10. Sugar 1/3 cup
  11. Almonds 5-6
  12. Green cardamom 2


  1. For puda
  2. Soak crushed Jaggery in 1 cup of water for an hour.
  3. Dissolve Jaggery in water completely.
  4. In a mixing bowl take wheat flour. Add strained Jaggery water to it.
  5. Make a lump free batter of dosa batter consistency by adding water as needed.
  6. Add fennel seeds to the batter and rest it for 15 minutes.
  7. Heat a non stick pan. Grease it lightly with ghee.
  8. Pour a ladle full of batter in medium hot pan and spread it into a thin pancake.
  9. Drizzle some ghee around and on top of pancake.
  10. When top seems like cooked flip the pancake carefully.
  11. Cook for 2 minutes.
  12. Flip again and cook for a minute if needed.
  13. Prepare all pancakes in same manner.
  14. For kheer
  15. Soak rice in water for half an hour.
  16. Heat milk.
  17. When milk starts boiling add washed and strained, soaked rice.
  18. Let the milk simmer for about 40-45 minutes.
  19. Keep stirring every five minutes to prevent sticking milk to the bottom of pan.
  20. When milk reduced to 2/3 add sugar and cook for other 5 minutes, stirring constantly.
  21. Add finely chopped almonds and powdered cardamom.
  22. Take off heat.
  23. Serve Jaggery pudas with rice kheer.

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Shikha Roy
Shikha Roy   Jul-05-2018

Nice one.

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