Chawal ki Kheer
Rice Kheer is made with full fat milk, rice, sugar and cardamom powder. This recipe is very easy to make and can be prepared in pressure cooker easily.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 people
Calories 140 kcal
1.5 - 1.75
Full Cream Milk
plus keep a cup or two extra to adjust consistency if required
Wash rice till the water comes out clean. Soak it for an hour.
Drain all the water. Rub the rice with your fingers and break it properly.
Boil the milk in a cooker.
Once it starts boiling, reduce the heat to very low and add broken rice to the milk. Stir well.
Close the lid and put the weight on. Reduce the heat to the lowest.
Cook for 1/2 hour. Turn off the heat and let the pressure release fully on its own before opening the lid. (this is very important as the more time you keep it untouched, the more it tastes good and the color changes from white to pink)
Now open the lid, add sugar and mix well.
Cook for another 5-10 minutes on low heat. Switch of the flame. Set aside.
Now heat the ghee, add the raisins and cashews.
Fry the cashewnuts in ghee until light golden and the raisins are plumped. (if you want you can break the cashew into pieces)
Add the cashewnuts, raisins and cardamom powder to the kheer. Mix well.
Cool it to room temperature.
The kheer will turn thicker as it cools, add the reserved milk as needed to adjust the consistency.
You can eat it hot, but it tastes really good the next day.
Use full cream milk to make the kheer tastier and ensure to keep some extra full cream milk to adjust the consistency.
Avoid adding any fragrance or kesar, it tastes good without adding anything.
Chawal ki Kheer
Amount Per Serving
Calories from Fat 45
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Total Carbohydrates 22g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.