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
Servings 4
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.