Chawal ki kheer is a popular classic Indian pudding since ancient times. T . Satisfy your sweet tooth with the following recipe of chawal ki kheer:
Preparation Time: 5-10 minutes
Cooking Time: 40 minutes
Nutritional content: Chawal ki kheer is a light yet nourishing Indian dessert. The kheer is said to have a cooling effect on the body, which is helpful during summer. The cardamom or elaichi powder helps in digestion. Saffron has a cooling effect and helps to assimilate dish nutrients. The milk and nuts provide protein.
Taste type: Mild sweet to sweet (depending upon sweetness required)
Recipe yield: 4 servings
Ingredients:
- Small grain basmati rice - 1 small cup
- Milk - 1 ½ litres
- Sugar to taste
- Cardamom (Chhoti elaichi) powder: 2 - 3 cardamom (crushed)
- Dry fruits {Cashew (kaju) and Almonds (badaam) crushed to small pieces along with raisins (kismis)}: ½ small cup
- Saffron (kesar): ½ tea spoon soaked in milk or water for 5 minutes
Procedure:
- Wash the small grain rice just before beginning to cook and keep aside. Please note that if small grain rice is not available soak normal/long grain basmati rice 1 hour prior cooking in water, and if required churn it in mixer grinder to break it small pieces. (Do not over churn otherwise it will turn it to powder form)
- In a light base vessel (bhagona/ pateela), pour the milk and allow it to boil.
- Strain off the water from rice and add it to the milk vessel when the milk comes to boil.
- Lower the flame and allow the rice to cook in milk. Check it with ladle after 5 minutes and increase the flame. Remember to continuously move the ladle for uniform distribution of heat when cooking on high flame. Again lower the flame and allow it to cook for 5 minutes. Repeat the process till the rice grain softens.
- Cook in this pattern for 20-25 minutes till a creamy consistency is obtained and the rice is properly cooked in milk and swells. At this moment add sugar and crushed cardamom (chhoti elaichi) to the mixture and mix with the ladle. Turn off the flame when sugar is mixed completely.
- Add raisins (kismis) and nuts (kaju, badaam) to the kheer and allow it to cool to room temperature.
- Transfer it into a beautiful serving bowl and garnish with crushed nuts (kaju, badaam) and soaked saffron strands (kesar).
- Let it cool down further and serve.
(Tips: 1. Never add sugar while cooking, as it may result in curdling of the milk; 2.Add the saffron water or milk, in which it was soaked to the kheer, if required.)