Chawal Ki Kheer | Rice Kheer
Traditional Indian Dessert Chawal Ki Kheer or Rice Kheer for auspicious occasions and festivals. Learn how to make the traditional way in open pot stove-top.
Equipment
- Heavy bottom Pan
- Ladle
- Measuring Cups and Spoons
Ingredients
- 1 L Full Fat Cream Cream
- ¼ cup Basmati Rice
- Sugar as per taste
- 1 tsp Cardamom Powder
- Almonds as required /mixed nuts(cashew nuts/chironji/pistachios)
- 8-10 Raisins
Instructions
- Wash and soak rice for at least 30 mins.¼ cup Basmati Rice
- Chop almonds(other nuts).
- Take milk in a heavy bottomed pan. Keep on medium flame to boil.1 L Full Fat Cream Cream
- When the first boil comes, lower the flame and let it boil for 5 more minutes.
- Then add rice and cardamom powder, raisins and half of the almonds(nuts) to it.1 tsp Cardamom Powder, Almonds as required, 8-10 Raisins
- Let it cook on slow flame till the rice gets cooked and milk is thickened with little runny consistency.
- Add sugar and cook for another 4-5 minutes, keep stirring continuously to avoid burning of kheer.Sugar as per taste
- Switch off the flame and take away the pan from the stove-top.
- After a while transfer it to the serving bowl and let it cool at room temperature.
- Cover with lid or cling film to avoid the layer forming on top.
- Once cool, keep it in the refrigerator to chill for 3-4 hrs and then serve garnished with rest of the almonds and some more nuts of your choice.
- If you like it warm, serve in individual serving bowls garnish with nuts.
Notes
You need a heavy bottom pan for making Kheer. As, it takes some time to cook and thicken kheer. Milk may burn at the bottom if we use light bottom pan.
Cook rice grains properly. These should not look separate. The grains should be seen kind of dissolved with milk and that gives the creamy texture of the kheer.
You can use rose water/kesar or kewara to flavour milk.
Prefer basmati rice but other local varieties are good to use.
Add jaggery/sugar free sweetener after the kheer is cooked. Switch of the flame and add after 2-3 mins. Else the kheer may curdle.
When using Almond milk you can add 2-3 tbsp of Almond meal, it will thicken the kheer quickly and give creamy texture to it.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!