Kheer | Rice Kheer | Chawal Ki Kheer | Indian Rice Pudding
Sumit Malhotra
Kheer or Rice Kheer is a generous jadoo ki jhappi in a bowl. Kheer is a must-have in Punjabi homes – both by tradition and it’s luscious creaminess. Eating kheer as a dessert after meals is like bringing a rice pudding to a family celebration on your dining table.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine Indian
Servings 4 people
Calories 235 kcal
- 1 Piece Rice
- 1 Piece Milk
- 1/4 Cup Sugar I used brown
- 1 Tablespoon Cardamom Powder
- 10 Piece Pistachios Chopped
- 10 Piece Cashew nuts Chopped
- 10 Piece Almonds Chopped
- 12 Piece Sultanas or Raisin Chopped or Snipped
- 1 Tablespoon Kewra Water
Get your ingredients ready.
Clean half a cup of rice and soak it for an hour.
Boil one cup of water in a heavy-bottomed pan and drain. This will keep milk from sticking to the pan.
Add milk to the same pan and bring it to a boil.
Take a couple of spoons of milk and soak saffron strands in it. Set aside.
Simmer the heat and add the soaked rice.
Keep stirring it so that the milk does not stick to the pan for about an hour and a half or till the milk thickens.
Add the cardamom powder and kewra water now and mix well.
Add the soaked saffron strands to the mixture and mix well.
Incorporate the dry fruits (nuts) and raisins into the here. You can toast the nuts in a pan and then add so that they are more fragrant.
Remove from the flame.
Serve hot or cold.
Keyword Chawal Ki Kheer, Indian Rice Pudding, Kheer, Rice Kheer