Wednesday, 8 October 2014


Chawal ki Kheer (Indian Rice |Pudding)


full fat milk                               -1 litre
basmati rice                               -1/4 cup
sugar                                          -7 to 8 tbspoon or as per your taste
cardamom powder                     -2 pinch
Milk Powder / Mawa                 -2 tbspoon
Saffron                                       -a pinch or 3-4 strands (soaked in a tspoon of milk)
Almonds                                     -10-12 grated or sliced
Cashews                                     -10-12 grated or sliced
Pistachio                                    -5-6 sliced
Rose water                                 -1 tspoon (optional)


Rinse the rice till the water runs clears of the starch. soak the rice in enough water for 20 minutes.
Boil the milk. Turn the heat to low.
Drain the water from rice and keep aside.
While in the low flame add the rice to milk.
stir and simmer the milk and let the rice grains cook.
The whole rice cooking process in the milk takes about approx 30-35 minutes on a low flame.
Let the rice cook really well.
Now add the milk powder or mawa to the kheer and the kheer will start to thicken up.
Now add the sugar. Stir and continue to stir often so that lumps are not formed.
Now add sliced or grated nuts to the kheer. Also add the cardamom powder to it.
scrape the sides of the pan once in a while and add this dried milk into the pan.
cook further till the rice grains are completely cooked. the kheer would also thicken by then.
Now add the saffron milk to the kheer.
remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.

The kheer stays good for 2-3 days in refrigerator. This can be served as dessert or can be eaten with puri in breakfast.

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