Chawal ki Kheer
A rich and creamy traditional Indian dessert made with rice, milk, and sugar — this Chawal ki Kheer is slow-cooked to perfection and flavored with cardamom and dry fruits. It’s the perfect sweet dish for festivals or family meals.
Servings 4
Calories 285kcal
Equipment
- 1 Heavy-bottomed pan For even and slow cooking
- 1 Spatula or spoon For stirring regularly
- 1 Small bowl For soaking saffron
- 1 Knife For chopping nuts
Ingredients
- 1 litre full-fat milk
- 1/4 cup Rice Soaked for 30 minutes
- 1/2 cup Sugar Adjust to taste
- 1 pinch Saffron
- 1/4 tsp Cardamom powder Freshly ground
- 2 tbsp Cashews Chopped
- 2 tbsp Almonds Chopped
- 1 tbsp Pistachios Optional chopped
- 1 tbsp Raisins Optional
Instructions
Preparation
- Soak the saffron strands In a 1 tablespoon, warm milk.
- Wash the rice thoroughly and soak the rice in a water for 30 minutes.
- After 30 minutes drain out the water from rice and keep it aside.
Method
- Heat full-fat milk in a heavy-bottomed pan and bring it to a boil.
- Drain the soaked rice and add it to the boiling milk.
- Cook on a low flame, stirring frequently to prevent sticking.
- Simmer for 25-30 minutes until the rice is soft and the milk thicken.
- Add sugar and stir continuously until it dissolves completely.
- Mix in cardamom powder and soaked saffron (if using).
- Add chopped dry fruits and cook for another 2–3 minutes.
- Turn off the flame and let it rest for 10 minutes before serving.
- chawal ki kheer is ready to serve.
- Serve warm or chilled, garnished with more nuts and saffron strands.
Notes
- Stir regularly while cooking to avoid burning or sticking.
- For a richer taste, replace a portion of the milk with evaporated milk.
- You can substitute sugar with jaggery or coconut sugar for a healthier version.