Chawal ki Kheer
Rice slow-simmered in milk until soft and creamy, sweetened and flavoured with cardamom and saffron — the customary festival and celebration dessert of Haryana.
- Prep
- 10 min
- Cook
- 60 min
- Total
- 70 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 250 kcal
Equipment
- •Heavy-bottomed pan
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 9 g
- carbs
- 35 g
- fibre
- 1 g
- protein
- 7 g
- calories
- 250 kcal
Instructions
- 1
Heat the milk in a heavy-bottomed pan until it boils. Turn the heat down to low.
- 2
Drain the soaked rice and add it to the milk. Stir well.
- 3
Simmer on low heat for 35-40 minutes, stirring often so it does not stick. Cook until the rice is completely soft and milk thickens.
- 4
Add the sugar and stir until it dissolves. Cook for another 10 minutes.
- 5
Stir in the cardamom powder and saffron. Let the kheer (sweet rice pudding) simmer for a final 5 minutes.
- 6
Scatter the chopped nuts and raisins over the top. Serve warm or chilled.
Chef's tips
Stir often while cooking so the milk does not burn at the bottom. The pudding thickens as it cools, so turn off the heat while it is still slightly runny.
Ingredient substitutions
- basmati rice → any short-grain rice
Storage
Refrigerate for up to 3 days.
Reheating
Reheat gently on low flame with a splash of milk to loosen.
Common mistakes to avoid
- •Adding sugar too early, which stops the rice from cooking soft
- •Not stirring often enough, causing the milk to burn at the base
Serving suggestions
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