Chawal Ki Kheer is a classic Indian dessert. You will find it in every wedding and every festival. It is also very simple to make and the ingredients can be found in any kitchen at any given time.
|Preparation time:||60 minutes|
|Full Cream Milk||2 litre|
|Basmati Rice||65 gm or 3/8 cup|
|Kewra Water||1 tbsp|
- Wash rice till the water comes out clean. Soak it for an hour.
- Drain all the water. Rub the rice with your fingers and break it a little.
- Heat milk in a large and heavy pan. Keep stirring it otherwise it will stick to the bottom of the pan and get burnt.
- Once it starts boiling, reduce the heat to very low and add broken rice without the water to the milk. Stir and let it cook.
- Keep stirring it once in a while. Slowly the milk will reduce and rice will puff up.
- Once it reduces to 2/3 and feels creamy, it’s done. Add sugar and kewra water. Mix well so that the sugar dissolves.
- Turn off the heat and let it cool. Chawal Ki Kheer is ready. Once at room temperature, store it in refrigerator.
- Garnish it with almond slices and serve Chawal Ki Kheer chilled.
- Make sure to cook it at very low heat otherwise the milk will burn and the dessert will be destroyed.
- Please remember that Kheer thickens after refrigeration.
- You could use any other fragrance in place of kewra water. I personally prefer kewra water.
- During last 10 minutes of cooking you can add sliced almonds, walnuts, raisins to the kheer if you like.