Rice Kheer | Chawal ki Kheer

Kheer is a traditional and popular dessert made by boiling milk and sugar with rice. In south India it is known as payasam. Kheer is a perfect Indian sweet to celebrate a festival. Kheer is one such yummy sweet pudding which is loved and enjoyed by everyone.

This creamy pudding is flavoured with cardamom, kesar, kewra or rose water and garnished with nuts. You can add your twist of flavours and make this recipe more interesting. It is most common Indian dessert which is served after or along with meal. It is made all over India with different names.

Kheer has so many varieties like sewaiyan ki kheer, carrot kheer, makhana kheer and sabudane ki kheer but chawal ki kheer has its own place and made during religious or festival occasion.

The rich and creamy taste comes when we cook kheer on low heat. Thickening of milk gives a light golden colour to the kheer. You can choose any type of rice to cook kheer. The addition of nuts like almonds and raisins enhance its taste and texture. You should have patience and enough time to get a delightful kheer. It is an aromatic dish that has been part of the Indian tradition throughout generations.

Serve this kheer either hot or chilled. You can refrigerate it for 30 minutes before serving.

Course: Dessert
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 4

Ingredients:

¼ cup rice
1 ltr. Full fat milk
5-6 tbsp. sugar
1 tbsp. chopped almonds
1 tbsp. raisins
1 tbsp. chironji
½ tsp. cardamom powder
A pinch of saffron strands
1 tbsp. dry coconut, shredded, optional

Instructions:

Wash and rinse the rice very well and soak for 30 minutes.

Boil the milk in a heavy bottom pan. After boiling keep the flame low and stir continuously.

Drain all the water from rice and add into milk. Mix well and cook on a low flame. Keep stirring so that it will not stick at the bottom.
Meanwhile soak saffron in ½ cup lukewarm milk.

Cook the kheer for 20-25 minutes.
Add the sugar and mix well. Keep stirring.
Then add cardamom powder into kheer. Mix well.
Then add saffron milk and mix well.

Add chopped almonds, raisins, coconut and chironji. Cook the kheer for another 10-15 minutes.

When kheer gets its desire consistency, turn off flame. It thickens as it cools down.

Transfer the kheer into serving bowl and serve hot or chilled.

Tips:

Use full fat milk to get a rich and creamy texture.
Cook until rice is soft and mashed easily with a spoon.
Stir continuously so that it can not be burn at bottom.
Cook the kheer on low heat and in a heavy bottom pan.
To make kheer any type of rice can be used.
You may add rose water or kewra to further enhance its flavor.

Try other kheer variation :

Carrot Kheer

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