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Chawal ki Kheer or Rice Pudding is a traditional North Indian dessert we love. This delicious pudding is made from basmati rice simmered in milk. The sweetner is sugar and aromatic spices like green cardamom and saffron add to the flavours.
As an easy and creamy dessert, it is a regular for festive occasions, gatherings or comfort food. Served warm it tastes especially delicious on a cold winter night. The chilled pudding tastes wonderful especially when topped with some nuts and seeds over it.
This recipe is something my mom made often. It tastes especially good as a side dish with pooris or chapatis. The other easy creamy desserts that we love are Saffron and Chia Seed Pudding Recipe, Delicious Sago and Chia Seeds Pudding Kheer, Shavige Payasa or Vermicelli Payasam. In case you are looking for vegan recipes then try out Bhagari Chi Kheer with Jaggery, Phirni, a Gluten Free Pudding with Plant-Based Milk Alternatives.
These are the ingredients you will need. For quantities please check the recipe card.
- Basmati rice
- Whole milk (6% fat)
- Green cardamoms powdered
- Condensed milk (optional)
- Saffron strands
- Clarified butter or ghee
- Almonds, cashew nuts, pistachios
- Wash the basmati rice thoroughly. 2-3 times till the water runs clear. Add some water and soak the rice for 30 minutes, then drain and set aside.
- In a heavy-bottomed pan generally, I choose my pressure cooker to heat milk. You can heat on low to medium heat until it comes to a boil. Stir occasionally this prevents the milk from sticking to the bottom.
- As the milk comes to a boil add the warm milk about a ladle full in a small bowl. Add saffron to this bowl. Set aside.
- Fry the nuts in a small pan in clarified butter and set aside.
- Lower the flame and add the soaked and drained rice to the milk. Stir occasionally to avoid sticking to the bottom. Let the milk simmer for about 40 minutes or till the rice is cooked and the mixture thickens.
- Now add condensed milk and mix well till the condensed milk is well disbursed.
- Now add sugar to the pan. Stir often now and simmer for another 10-15 minutes. As the sugar completely dissolves you will find the milk a little watery. However, do not worry it will thicken out as it cools.
- Add the saffron milk and cardamom powder. Stir well.
- Set the pan off the heat and let the kheer cool. As it cools it will thicken. Serve warm on a cold wintery day and chilled in summer.
- I like to serve my kheer garnished with fried chopped nuts. You can garnish it with raisins too.
The cooking time for Chawal ke Kheer may vary. The kind of your pan and its thickness and the heat will influence the cooking time. However, remember to stir and cook the kheer on low heat. This will help achieve a creamy texture and to prevent the milk from scorching.
- Milk: if you wish to make a vegan version of Chawal ki kheer you can use almond milk or oats milk. The taste and texture can differ. In case you need a vegan version try Vaishali’s Vegan Kheer.
- I have used cashew nuts, almonds and pistachios as nuts you can use any combo you wish. Avoid them completely if you have a nut allergy.
- If using raisins add them in the end. They hardly need any cooking but they will plump up deliciously.
- I use condensed milk you can avoid it or use milk powder to thicken the milk. Adding some Khoya is something I have not tried but should work. Only roast the khoya on low flame well before adding.
- I am not a big fan of cinnamon or nutmeg but if you like the spices add them to the simmering milk. Nutmeg you can add grated. The cinnamon stick you will need to fish out before serving.
- For a richer version, substitute the condensed milk with khoya (milk solids). Roast the khoya in a non-stick pan on low flame. Adding it to the while simmering the kheer.
- Spices like cinnamon or nutmeg will add a unique twist to the traditional recipe.
You will need
- Thick bottomed pan
- Ladles and spoons
- Refrigerate the Chawal ki Kheer in air-tight containers for 2 days maximum. This is dairy milk we have here so it is better to finish it quickly. Not to mention it is a delicious kheer and leaving it alone is difficult.
- Soak the rice this will help cook the rice faster, and softer. The texture of the kheer will be good.
- In case you are using a non-stick vessel your cooking time will reduce as non-stick heat up faster. However, a word of caution, low heat and frequent stirring is a must here.
- Stir frequently this will prevent the contents from sticking to the bottom of the pan.
- The sweetness of the kheer is a personal preference. I will suggest adding less sugar initially. You can always add more later but vice versa it is difficult to adjust.
- Adding condensed milk will add to the sweetness so if you plan to use it add the condensed milk first then add sugar.
- Adding condensed milk will give you a richer and thicker kheer.
- For a smoother texture, you can blend the kheer with an immersion mixer. In case you want to blend it in the mixer or food processor cool the kheer before processing. Add the nuts after blending.
Looking for similar recipes? Try these
How do I serve Kheer? Here are my favourite dishes that we enjoy with what we call payasa
Chawal ki Kheer Recipe
- 1 Thick bottomed pan
- Spoons and Ladles
- ¼ cup basmati rice
- 1 litre whole milk 6% fat
- ¼ cup sugar or as required
- 5 to 6 green cardamoms powdered
- 2 tablespoon milkmaid
- 1 pinch saffron strands
- 1 tablespoon clarified butter
- 1 tablespoon almonds chopped
- 1 tablespoon cashew nuts
- 1 tablespoon pistachios chopped
- Wash the rice 2-3 times till the water becomes clear. Soak the washed rice in water for about 30 minutes. Then drain and set aside.
- Meanwhile, in a large thick heavy-bottomed pan, heat the milk on low heat. Let the milk boil gently and stir occasionally so that the milk does not stick to the bottom. Boil for 5-10 minutes.
- When the milk is warm add a ladle of milk to the saffron in the bowl. Set aside. Roast the nuts on low flame in a nonstick pan till they become nice and aromatic. You can also fry them in clarified butter.
- Lower the flame to low and add the soaked and drained rice to the boiling milk. Let the mixture simmer for about 30-40 minutes or till the rice is half-cooked. Keep stirring occasionally to avoid sticking.
- Add the condensed milk and sugar to the pan. Stir well and continue to simmer for another 10-15 minutes. Stir frequently we need the rice to cook and the sugar to dissolve.
- Once the rice is cooked fully add the cardamom powder and the saffron milk. Switch off the flame it will thicken slightly as it cools
- Garnish with fried nuts and serve warm on a cold wintery day and chilled in summer.
This is an old recipe I posted for Blogging Marathon. Updating it with an SEO-friendly write-up and better pictures. Sharing it with my Foodie Friends where we redo old posts.
In conclusion, Chawal ki Kheer is a classic Indian dessert that calls for indulging in it. This rice pudding is made with rice, creamy milk, and the aromatic spices cardamom and saffron. An indulgent treat that has stood the test of time. Make some when you are celebrating a special occasion or need comfort food. Chawal ki Kheer is sure to satisfy your dessert desires.
So why wait? Treat yourself and your loved ones to the irresistible delight of Chawal ki Kheer. Follow our easy recipe, and your family and friends will love it.
Try it today and discover why it has been a cherished dessert for generations.