Monday, 5 August 2013

Chawal Ki Kheer

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Rich, creamy and velvety "Chawal ki Kheer" is a traditional  dessert of Pakistan, its similar to rice pudding flavored with fragrant cardamom pods, kewra essence and garnished with almonds and pistachios. The recipe I am sharing with you is a hit every time i make, so if you want to give a sweet treat to your family, friends or the guests you have invited over for dinner do give it a try... 


2 liters Fresh milk 
1/2 cup Rice  (soaked in water for 2-3 hours)
4-5 Green cardamoms
2-3 drops of kewra essence 
1/4 tsp Salt 
Sweetened condensed milk (3/4 can of 380 gm can)
1/2 cup Pistachio and blanched almonds ( used half in kheer (optional) while cooking and half used for garnishing)


1) Take a heavy bottom pan, add milk and let it come to a boil, once the milk starts to boil turn down the flame to medium-low and let it simmer.

2) Drain the water from rice and crush the rice  with your hands, this will break one grain of rice in to 3-4 pieces, now add the rice to the milk and stir for a few minutes, also add the cardamom pods and let it cook on low flame till milk reduces to almost half  and rice grains gets soft and mushy (Don’t forget to stir). 

3) Once the Milk has reduced to half add ¼ tsp of salt and ¾ can of sweetened condensed milk and cook till you feel that the kheer has started to get thick and starts to bubble, but don't make it too thick as the kheer tends to thicken a bit while it cools down.

4) Turn off the flame and add 3 drops of kewra essence and nuts (although I personally don’t add nut). Allow it to cool down at room temperature, pure it in to a serving dish, Garnish with slivered almonds and pistachios. Its best to let it chill in fridge for 3-4 hours before serving.

Note: please adjust sweetness according to your own taste, if you prefer it to be more sweet add the whole can. 


  1. we call it sikode ka kheer and make it in a earthen dish. tastes absolutely divine!