How to make Aloo Bukhara Kheer

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Plums (आलूभुखारे), Milk (दूध)

Cuisine : Uttar Pradesh

Course : Desserts

For more recipes related to Aloo Bukhara Kheer checkout Plum, Peach and Apricot Crumble, Plum Crumble, Plum Chenna Payasam, Plum Shortcake . You can also find more Desserts recipes like Mango Bhapa Doi Chocolate-Hazelnut Puff Pal Paniharam Peach Bread Halwa

Aloo Bukhara Kheer

Aloo Bukhara Kheer Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Aloo Bukhara Kheer Recipe

  • Plums 20 grams

  • Milk 1 litre

  • Walnuts 1/4 cup

  • Milk powder 1/2 cup

  • Sugar 3/4 cup

  • Cinnamon powder 1/4 teaspoon

  • Green cardamom powder 1/4 teaspoon


Step 1

Wash plums thoroughly. Remove stones and discard them. Grind the flesh into a coarse paste. Blanch walnuts in boiling water for one minute. Discard water and chop walnuts. Keep aside. Heat milk in a thick-bottomed pan, bring it to a boil. Reduce heat and simmer for half an hour, stirring constantly.

Step 2

Dissolve milk powder in half a cup of water, mix thoroughly to ensure that no lumps are formed. Add this to the simmering milk. Cook on low heat for five minutes. Add sugar, cinnamon powder, cardamom powder and chopped walnuts.

Step 3

Cook on medium heat, stirring constantly, for five minutes. Remove from heat and cool to room temperature. Mix plum paste and chill it for an hour.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.