Chawal ki kheer | Rice Kheer | Indian Rice Pudding | How to make chawal ki kheer | Recipe of rice kheer with step by step instructions

Gluten free, vegetarian, easy to make 3 ingredient Chawal ki kheer | Rice Kheer | Indian Rice Pudding is free of refined sugar &  ghee/clarified butter, with flavours of cardamom and saffron (optional), turns out delicious by using bare minimum pantry staples.

This is a quintessential Indian must have dessert for any occasion or no occasion. The secret ingredient used here makes this kheer more delicious.

Finish it with some milk soaked Saffron for beautiful color and garnish with chopped dry fruits which add so much oomph to simple yet classic chawal ki kheer.

This one is one of my favourite kheer recipes. However, Makhane ki kheer is equally loved by my folks.

This Magical yet easy to find 3 ingredient recipe is certainly worth trying for any occasion.

You may check out my following recipes where I have served rice kheer in a unique way for the

Rice kheer Fruit sushi

Hibiscus poached pears served with chawal ki kheer

Secret ingredient used to make Chawal ki kheer | Rice Kheer | Indian Rice Pudding

This simple and easy to make chawal ki kheer/ Rice Kheer, a fragrant and delicious Indian rice pudding is generally made with a base of rice, whole milk, and sugar.

However, these 3 basic ingredients can be replaced with any type of rice, your choice of milk and sweetener.

To sweeten the rice pudding I have not used any refined sugar. So you all would be wondering what’s the secret ingredient?

So let me reveal that ingredient without any further ado.

That secret ingredient used here  is Date palm jaggery.

On earlier occasions I always used sugar to sweeten the kheer, but once my Aunt suggested to use Date palm jaggery instead.

Let me tell you, it made a huge difference in taste of kheer once I switched to Date palm jaggery. However you can always choose the sweetener according to your preference.

This kheer is also known as Nolen Gurer Payesh / Khajur Gud Ki Kheer or Rice Pudding with date Palm Jaggery.

Serving suggestions for Chawal ki kheer | Rice Kheer | Indian Rice Pudding

The best thing about this rice kheer is that you can serve it warm or chilled, it’s all about personal preference.

I personally prefer it hot with a sprinkle of toasted coconut, dried rose petals, chopped pistachios and a dash of saffron.

Can you Make this Kheer Vegan?

Yes, for that just swap the regular whole milk with almond milk or coconut milk and you are good to go.

Print Recipe

5 from 1 vote

Chawal ki kheer | Rice Kheer | Indian Rice Pudding

Easy to make 3 ingredient Chawal ki kheer | Rice Kheer | Indian Rice Pudding is free of refined sugar &  ghee/clarified butter, with flavours of cardamom and saffron (optional), turns out delicious by using bare minimum pantry staples

Prep Time10 minutes mins

Cook Time40 minutes mins

Soaking rice30 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: Chawal ki kheer, Gud ki kheer, Indian rice pudding, Nolen gurer payesh

Servings: 4

Author: Lata Lala

Ingredients

• 4 cups or 1 litre milk preferably full fat milk
• 3 tbsp uncooked short-grain starchy white rice  you may use any variety of regular rice like ambe mohar, vada kolam, or Gobindo bhog
• 1/4 cup Date palm jaggery adjust more or less as per desired sweetness
• 1/8 tsp cardamom elaichi powder
• A generous pinch of saffron soaked in 2 table spoons of warm milk.
• A handful of sliced nuts of your choice like cashew nuts almonds, pistachios

Instructions

• Rinse the rice a couple of times in water and then soak in enough water for about 30 minutes.
• Meanwhile when the rice is  soaking, take full-fat milk in a heavy bottom pan.
• Bring it to a boil and add soaked and drained rice.
• Simmer and cook rice on low heat without the lid on. Keep mashing  the rice at regular intervals with the back of the ladle while cooking.
• Meanwhile continue to stir the milk rice mixture so that it should not stick to bottom of the pan. If required keep adding few spoonfuls of water.
• Scrape milk solids from the sides of the pan and keep adding to the kheer.
• Simmer till the rice is almost cooked and well incorporated. The rice grains shouldn't be seen separate from the milk.
• Continue to cook on low heat till the rice kheer thickens and the rice is almost mashed. This would take approximately 30 to 40 minutes.
• Add cardamom powder and mix. Also add the sliced nuts and simmer for 2 more minutes and switch off the flame and keep aside to cool for about half an hour.
• Once cooled add grated Date palm jaggery and stir well.
• Let it rest for 10 minutes until the jaggery slightly dissolves.
• Now, transfer the pan back on the stove and cook it on very low heat until the jaggery melts completely. Garnish with slivered nuts.
• Your delicious Rice Kheer is ready. Serve it either hot / warm or let it chill in the refrigerator and serve it cold.

Notes

1. Always add jaggery once the kheer is fully cooked and cooled down a bit.

2. Ensure that you add sugar only after the rice is cooked well. If sugar is added earlier, it will be difficult to cook rice.

3. You may garnish the kheer with dry fruits or some milk soaked saffron strands while serving.

4. In Bengal people are very fond of Date Palm jaggery Kheer with Govind Bhog Rice. However you may use any variety of rice to make this kheer

5. Remember this ratio of 1:3:8, that translates to 1 litre milk, 3 tbsp rice, 8 tbsp sugar. It works well for beginners.

Process to make chawal ki kheer | Rice kheer | Indian Rice pudding

Rinse the rice a couple of times in water and then soak in enough water for about 30 minutes.

Meanwhile when the rice is  soaking, take full-fat milk in a heavy bottom pan.

Bring it to a boil and add soaked and drained rice.

Simmer and cook rice on low heat without the lid on. Keep mashing  the rice at regular intervals with the back of the ladle while cooking.

Meanwhile continue to stir the milk rice mixture so that it should not stick to bottom of the pan. If required keep adding few spoonfuls of water.

Scrape milk solids from the sides of the pan and keep adding to the kheer.

Simmer till the rice is almost cooked and well incorporated. The rice grains shouldn’t be seen separate from the milk.

Continue to cook on low heat till the rice kheer thickens and the rice is almost mashed. This would take approximately 30 to 40 minutes.

Add cardamom powder and mix. Also add the sliced nuts and simmer for 2 more minutes and switch off the flame and keep aside to cool for about half an hour.

Once cooled add grated Date palm jaggery and stir well. Let it rest for 10 minutes until the jaggery slightly dissolves.

Now, transfer the pan back on the stove and cook it on very low heat until the jaggery melts completely. Garnish with slivered nuts.

Your delicious Rice Kheer is ready. Serve it either hot / warm or let it chill in the refrigerator and serve it cold.

Lastly, you can check my other Dessert recipes.

Storage Suggestions

This kheer will last in the fridge for about 4 days when stored in an airtight container. Bring it to room temperature before storing it.

If you like to serve it hot, heat it in a pan or microwave it.

When stored in fridge it becomes a little thick, feel free to add in some milk and heat it nicely.

Do not freeze the kheer. The milk curdles when thawed.

Notes

1. Always add jaggery once the kheer is fully cooked and cooled down a bit.

2. Ensure that you add sugar only after the rice is cooked well. If sugar is added earlier, it will be difficult to cook rice.

3. You may garnish the kheer with dry fruits or some milk soaked saffron strands while serving.

4. In Bengal people are very fond of Date Palm jaggery Kheer with Govind Bhog Rice. However you may use any variety of rice to make this kheer

5. Remember this ratio of 1:3:8, that translates to 1 litre milk, 3 tbsp rice, 8 tbsp sugar. It works well for beginners.

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