Chawal ki Kheer, or rice pudding, is one of the oldest desserts. The combination of rice, milk, and sugar was considered pure and nourishing. Chawal ki kheer isn't just food; it's a memory. In every home, it's cooked for happy occasions-birthdays, Eid, Diwali, or just when someone wants to show love.


Ingredients:

  • 1 liter Full-fat milk 
  • 1/4 cup basmati rice (soaked for 30 mins )
  • half cup sugar (adjust to taste )
  • 3-4 Green cardamom pods 
  • a pinch of saffron strands
  • 1 tablespoon rose water or kewra water
Garnish:

  • 1 tablespoon chopped almonds
  • 1 tablespoon chopped pistachios
  • 1 tablespoon cashews
  • 1 tablespoon raisins
Instructions:

Step 1: Preparation and boiling milk

Rinse and soak 1/4 cup basmati rice in water for 30 minutes. Drain and set aside. You can slightly crush the soaked rice if you want the kheer to be thicker. In a heavy-bottomed pan, pour 1 liter of full-fat milk. Bring to a boil over medium heat while stirring occasionally to prevent burning. 

Step 2: Add Rice and Sugar

Once the milk boils, add the soaked and drained rice. Lower the heat and simmer. Stir regularly to avoid sticking, scraping the sides of the pan to mix in the cream (Malia). Let it cook for about 30-40 minutes on low heat. The rice should become very soft, and the milk will reduce and thicken. Stir frequently. Add half a cup of sugar and stir till it dissolves. Add a crushed cardamom pod, saffron strands (if using ), and a splash of rose or kewra water (optional). 

Final Touch:


Add chopped almonds, pistachios, cashews, and raisins. Cook for another 5-10 minutes till everything blends well. Turn off the heat. 

  • Let the kheer cool slightly-it will thicken more as it cools.
  • Serve warm or chilled, garnished with more dry fruits and silver varq if desired.