Authentic Chawal ki Kheer: A Traditional Indian Rice Pudding Recipe

Chawal ki Kheer Recipe – A Taste of India’s Rich Culinary Heritage

Chawal ki kheer, also known as Indian rice pudding, is one of the most iconic and loved desserts across the Indian subcontinent. This sweet delicacy finds its place everywhere, from cozy family dinners to grand festive feasts. It’s creamy, comforting, rich in tradition, and incredibly easy to prepare in your home kitchen. This dish's simplicity and versatility make it special—it’s made with just a few everyday ingredients, yet its taste is luxurious.

Across India—and even in neighboring countries like Pakistan, Bangladesh, Nepal, and Sri Lanka—this dish is relished in different variations. But the essence remains the same: milk slowly simmered with rice and sweetened to perfection, often garnished with cardamom and nuts. Whether you’re in the USA, UK, Canada, Australia, UAE, or anywhere else in the world, this is one dessert that brings families together, reminding many of childhood, tradition, and celebration.

Serves

This recipe makes approximately 4 to 5 servings. It's a great dessert to end a family meal or to serve on a festive occasion.

Ingredients Required

To make authentic and rich chawal ki kheer at home, you’ll need the following:

• ½ cup of basmati rice (or any fragrant short-grain rice)

• 1 liter full-fat milk (for creaminess and texture)

• ¾ cup sugar (adjust to taste)

• 4–5 green cardamom pods (crushed or powdered)

• 2 tablespoons chopped almonds

• 2 tablespoons chopped cashews

• 2 tablespoons raisins

• A few strands of saffron soaked in 1 tablespoon warm milk (optional but enhances aroma and color)

• 1 tablespoon desi ghee (clarified butter)

• A pinch of salt (enhances the overall taste)

Step-by-Step Process to Make Chawal ki Kheer

Step 1: Prep the Rice

Begin by washing the rice thoroughly in cold water until the water runs clear. This removes excess starch and prevents the kheer from becoming too thick or sticky. Once rinsed, soak the rice for 30 minutes to ensure it cooks evenly and quickly.

Step 2: Roast the Rice in Ghee

In a heavy-bottomed saucepan or a thick kadhai, heat a tablespoon of ghee over medium flame. Drain the soaked rice and add it to the pan. Roast the rice for 2–3 minutes until it slightly puffs up and gives a warm, nutty aroma. This step enhances the flavor and prevents the rice from breaking apart during slow cooking.

Step 3: Add Milk and Bring to a Boil

Pour in the full-fat milk. Stir it once to mix the rice well, and bring the entire mixture to a gentle boil on medium heat. Stir continuously to prevent the milk from sticking to the bottom or forming a skin on top.

Step 4: Slow Cook the Mixture

Once the milk begins to boil, lower the flame and let the mixture simmer gently. This is where the magic happens. Slow-cook the rice in milk for around 30–35 minutes. Keep stirring every few minutes and scrape the sides of the pan to reincorporate the thickened milk solids into the kheer. The milk will slowly reduce, and the rice will become soft and creamy.

Step 5: Add Sugar and Flavor

When the rice is completely cooked and the kheer looks rich and thick, add sugar and stir well until it dissolves. Then add crushed cardamom for that classic Indian aroma. Let it simmer for another 5–7 minutes. The sugar may loosen the mixture a bit at first, but it will thicken again as it cooks.

Step 6: Fry and Add Dry Fruits

While the kheer simmers, take a small pan, add half a teaspoon of ghee, and roast the chopped almonds, cashews, and raisins until golden and aromatic. Add these roasted dry fruits into the kheer, saving a few for garnish.

Step 7: Final Touch

Now add saffron milk (if using), stir once, and cook for 2–3 more minutes. Turn off the heat and let the kheer rest for a while. It thickens further as it cools down.

How to Serve Chawal ki Kheer

Chawal ki kheer tastes amazing both warm and chilled. Some prefer to serve it straight off the stove, while others enjoy it cold after refrigeration for a few hours. Garnish each bowl with the reserved dry fruits and an extra pinch of cardamom or saffron if desired.

This dessert pairs beautifully with puris or can be served on its own after a meal. It’s a great choice for festivals like Diwali, Eid, Raksha Bandhan, and birthdays, or just to make an ordinary day feel special.

Tips to Make Your Kheer Extra Special

If you want your kheer to have that "halwai" (sweet shop) style richness, make sure to use full-fat milk and let it simmer for long enough. The slow-cooking process is what gives it that signature thick and creamy texture. Do not rush it. Patience is key!

Also, feel free to customize it based on your region or availability. In South India, a splash of coconut milk is often added. In Bengal, a dash of rose water or kewra essence can bring an exotic touch. You can even add a touch of nutmeg or use jaggery instead of sugar for a more rustic flavor.

International Audience Love for Chawal ki Kheer

People across the world are exploring Indian flavors, and desserts like kheer are becoming favorites among dessert lovers globally. If you're in the US or UK, you might find basmati rice and cardamom easily in Indian or Asian grocery stores. In Australia and Canada, full-fat dairy and dry fruits are readily available, making it easy to recreate this dessert at home. Even in Middle Eastern countries like UAE or Qatar, the taste of kheer resonates due to the regional love for milk-based desserts like Umm Ali.

Frequently Asked Questions (FAQs)

Q1. Can I use brown rice or any other variety instead of basmati rice?
Absolutely! While basmati rice is traditionally used due to its aroma and texture, you can use any variety of short-grain rice or even brown rice. Just note that cooking time may vary.

Q2. How long can I store chawal ki kheer in the refrigerator?
Kheer stays good for 2–3 days in the refrigerator. Store it in an airtight container. Before serving, stir it once and warm slightly if you like it hot.

Q3. Can I skip saffron if I don't have it?
Yes, saffron is optional and mainly used for fragrance and color. The kheer still tastes amazing without it. You can enhance the aroma with a bit more cardamom.

Q4. Is it possible to make kheer with leftover rice?
It is! If you have plain cooked rice, just add it to boiling milk and follow the rest of the process. The flavor will be slightly different, but it's a great quick version.

Q5. What if the kheer turns too thick after cooling?
Kheer thickens as it cools due to the starch in the rice. If it's too thick, simply add a splash of warm milk before serving and adjust sweetness if needed.

We hope you enjoy making and sharing this beautiful, traditional chawal ki kheer with your loved ones. It’s more than just a dessert—it’s a bowl of nostalgia, love, and celebration. Whether it’s your first time or you’re just looking for that authentic homemade touch, this recipe will never fail to win hearts.

If you try this recipe or have your own version, don’t forget to drop a comment below. Let’s make this a sweet space full of stories, questions, and kitchen memories. Stay tuned for more delightful traditional recipes coming your way!