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Saturday, October 3, 2015

Old Fashioned Style Chawal ki Kheer | Rice Dessert

The most humble and rustic of all the desserts is, the old fashioned chawal ki kheer. Kheer means a slow cooked dessert. I call it 'old fashioned' because of the method of cooking. The milk is reduced by way of slow cooking along with the rice making it grainy and mushy. All of it cooked in one pot with the infused flavors of cardamom and sometimes a dash of rose water or rose petals are added. 

There is no one way of cooking this dessert. Many shortcuts recipes are available where condensed milk is used to thicken and sweeten the milk. But the charm still lies in the traditional way of cooking.

The good thing about this dessert is that it can be served warm as well as chilled and can also be enjoyed as a comfort food.

Serves: 5 
Cooking time: 1 hour and 15 minutes.


  • 1 litre full fat fresh milk
  • 1/4 cup basmati rice | jeera rice
  • 3/4 cup sugar (according to preference)
  • 1/4 tsp powdered cardamom seeds.
  • 1 tbsp rose water | or | orange blossom water.
  • Few strands of saffron
  • 1/4 cup chopped almonds and pistachios. 


  1. Wash rice and soak it for 30 minutes.
  2. Dissolve the saffron strands in 1 tbsp warm milk and set aside.
  3. Heat a heavy bottom non-stick sauce pan, add milk and bring it to a boil. 
  4. When it starts boiling, reduce the heat to the minimum and then add soaked rice.
  5. Cook on low flame and stir constantly in order to avoid the milk sticking to the bottom. The rice will cook in milk and at the same time milk will start to reduce and thicken. This will take about 45 minutes to 1 hour.
  6. When the milk has reduce to almost half, then add sugar, cardamom powder, saffron mixture and rose water.
  7. Cook for another 10 minutes till the sugar dissolves completely. Taste and check the sweetness. If needed add some more sugar.
  8. Remove from heat and cool it for sometime. Pour it into the serving dish and garnish with chopped almonds and pistachios.
  • Use a separate dish to cook milk desserts.
  • Cooking time for dessert can vary.
  • Keep a close eye on the dessert when it is being cooked as it might stick to the bottom of the pan.

1 comment:

  1. I have always made kheers with basmati rice , breaking it into small pcs so that they cook faster and with condensed milk , this is the first attempt of making it with jeera rice and cooking it for so long , but the attempt was worth the results.. thank u again