Chawal ki Kheer / Rice Pudding
Chawal ki kheer- Indian dessert made with milk,rice and nuts India's most popular dessert!
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 5 minutes mins
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
- 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
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.
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.