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chawal kheer
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5 from 3 votes

Chawal ki Kheer / Rice Pudding

Chawal ki kheer- Indian dessert made with milk,rice and nuts India's most popular dessert!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Desserts/Sweets/Mithai, Festive Recipe, Rice preparation
Cuisine: North Indian Cuisine, Punjabi Cuisine
Keyword: chawal ki kheer, kheer, rice kheer
Servings: 6 people
Author: Anjana Chaturvedi

Ingredients

  • 2 lit Full fat Milk
  • 100 gms Rice/chawal Short Grain / Tukda Rice / Broken Rice
  • 175 gms Sugar / Chini
  • 15 Almonds / Badam
  • 15 Pistachio / Pista
  • 1.5 tbsp Raisins / Kishmish
  • 2 tsp Chiroli / Chironji
  • 1/2 tsp Cardamom Powder / Elaichi Powder *
  • Pinch Saffron / Kesar Crushed

Instructions

  • Take a heavy bottom pan (I always use pressure cooker to make kheer) and grease it with pure ghee, especially the bottom of the pan.Add milk and give it a boil
  • Dry roast saffron, grind and soak in 1 tsp of hot milk.
  • Wash rice and then wipe it well with a napkin and add in the boiling milk. Mix properly.
  • Cook on medium heat, when it start boiling, lower the heat and cook till rice get cooked well and become soft, it will take minimum 40 minutes.
  • Keep stirring in between, and gently mash the rice grains with the laddle while mixing.
  • If the rice grains are not mashed while cooking then mash gently with a laddle or whisk.
  • Now add sugar and cook for approx 45 minutes on slow heat.
  • Keep stirring the kheer in between to avoid sticking to the bottom.
  • Add chopped nuts, saffron and cardamom powder.
  • Cook for 5 minutes and serve garnished with chopped pistachio.

Notes

Serving Suggestions - This dessert can be served hot or chilled .
NOTE-
1-Don't use thin bottom pan to make kheer,otherwise the kheer will stick to the bottom and burn.
2-The quantity of rice depends on the consistency of kheer you want to make,as some want to make it thin and some prefer to make it thick and creamy.
3-sweetness depends on your taste,so add sugar accordingly.