Chironji Kheer
Rice kheer enriched with chironji (charoli) seeds native to the forests of Bundelkhand, made for festivals and special family occasions.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Heavy-bottomed pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9 g
- carbs
- 34 g
- fibre
- 1 g
- protein
- 8 g
- calories
- 260 kcal
Instructions
- 1
Rinse and soak the rice for 20 minutes. Drain the water.
- 2
Bring the milk to a boil in a heavy-bottomed pot. Lower the heat so it simmers gently.
- 3
Add the drained rice. Cook on low heat for 25-30 minutes, stirring often, until soft and thick.
- 4
Gently toast the chironji seeds in a dry pan until they smell fragrant.
- 5
Add the toasted chironji seeds to the kheer (sweet pudding). Simmer for another 5-10 minutes.
- 6
Stir in the sugar, cardamom powder and saffron. Simmer for a final 5 minutes.
- 7
Let it cool slightly and top with slivered almonds. Serve warm or chilled.
Chef's tips
Stir often so the milk does not stick to the bottom. Toasting the chironji first brings out its nutty flavour.
Ingredient substitutions
- chironji → chopped cashews (different flavour)
Storage
Refrigerate for up to 3 days.
Reheating
Warm gently on the stove, adding a splash of milk if too thick.
Common mistakes to avoid
- •Not stirring often enough, which burns the milk at the bottom of the pan.
Serving suggestions
Cooked Chironji Kheer?
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