Chawal Ki Kheer

Rice Kheer

Let’s get started with Chawal ki Kheer

Namaste! Here I am today to take care of all the sugar cravings this quarantine! Chawal ki kheer always brings along with it memories of Maa’s love and affection put in a bowl in the form of homemade ghee, roasted dry fruits, and a heartfelt amount of sugar. Chawal ki kheer recipe is easy to make, the only drawback being the patience required for the process, for it’s tedious to wait when so many amazing aromas keep hitting when you are making it! Let us move ahead with this rice kheer recipe.

The History of Kheer

Kheer has been a part of the Indian diet since time immemorial, all thanks to its mention in Ayurveda. But very little is known as to when the first kheer was prepared or its story of origin. The first mention of kheer, which historians say was derived from the Sanksrit word kshirika (meaning a dish prepared with milk), is found in the fourteenth-century Padmavat of Gujarat, not as rice pudding but a sweet preparation of jowar and milk. Back then using millets in the pudding was quite common and chawal ki kheer wasn’t so common.

In fact, kheer remains one of the only sweet dishes that has had a meaty side to it, like Potega and blancmange, which many believe were the dishes that led to the origin of kheer as we know it today. Romans used this dish as a stomach coolant and often used the classic recipe for rice pudding as a detox diet.

Unlike in the West where nutmeg became a famous flavoring agent for rice pudding, the Indian rice kheer always had the use of spices – prominently powdered cinnamon ( dalchini powder) or cardamom (elaichi). This may have been to balance the sweet-bitter jaggery or fruits, as sugar was still an unknown ingredient in India back in the time.

Variations of Kheer in India

While Kheer is most often made with rice, it can also be made with other ingredients, such as vermicelli. The other famous version in North India is called Firni which was introduced by the Persians. In Bihar, a classic kheer recipe called Rasiya is also prepared, with jaggery, having a mild, sweet taste.

Followed by this famous version of kheer, the other versions belong to Tamil Nadu, Karnataka, and Andhra Pradesh. In Tamil Nadu, it is called Payasam itself, whereas in Karnataka and Andhra Pradesh it is known as Payasa.

In the city of Hyderabad (Andhra Pradesh) there is another version of kheer called “Gil-e-Firdaus”, and it is quite popular. It is a thick kheer made with milk and bottle gourd. Gil-e-Firdaus, in literal translation, means “the clay of paradise”. This particular dish has a Nawabi influence in its preparation.

In the Eastern part of the country. Wanna know more about kheer? Click here!

The Milk for Chawal ki Kheer

Full fat milk can be preferred in making this chawal ki kheer recipe, giving it its creamy and rich texture.

For chawal ki kheer, heat milk in a pan first, and then add rice, saffron, raisins, cardamom, and crushed almonds and keep stirring at low heat, for if you use full cream milk, the malai will tend to stick at the sides and well as the bottom.

The Rice used in Chawal ki Kheer

Short-grain, sticky rice is considered the best quality of rice to make rice kheer. Gobindobhog rice is the best type of rice that can be used to make this dish. Which was originally used in Bengali temples to prepare this sweet for festivals. Click here to buy some Gobindobhog rice!

Basmati rice can also be used for making this chawal ki kheer recipe. Although broken rice also gives a distinct flavour and consistency.

Remember to soak the rice beforehand!

The Garnish

The classic garnish is using slivers of Pistachio and almonds.

Dry fruits like almonds, cashew nuts, raisins roasted in ghee add an earthy flavour to the kheer. Dalchini powder (powdered cinnamon),  Elaichi powder (powdered cardamom), few drops of Rosewater can also be added to highlight the varying flavours of your dish.

A few strands of saffron also add a lovely colour and aroma to the kheer.

Nutritional Value

One serving of Rice kheer provides 12% of the total calorie intake of a standard adult dietary requirement of 2000 calories.

Rice is a great source of complex carbohydrates, which is an important source of energy for the body.

Almonds are rich in B complex vitamins, such as Vitamin B1, Thiamine, Vitamin B3, and Niacin, which help in brain development.

1 cup of milk provides 70% of the recommended allowance for calcium, which promotes strong bones. Protein is another key ingredient in milk, 8.6g in a cup. So, gulp away.

So, what are you waiting for? Go ahead and impress your Mom with this simple, yet elegant recipe today!

Yield: 6

Rice Kheer

Chawal ki Kheer

Today I bring you one of my Mom's recipe. I have been having this Kheer for the last 20 years of my life and it just gets better every time I have it.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 300 g Short Grained Rice
  • 1-litre Milk
  • 200 gram Sugar
  • 2 pieces Cardamom
  • 50 grams Cashews
  • 50-gram Raisins


  1. Start with boiling your milk and reduce that almost by 20%.
  2. Once you have reduced the milk ads your soaked short-grain rice and cook it until it 80% done.
  3. Once your rice is almost about to be fully cooked add your sugar and crushed cardamom.
  4. In separate pan roast cashews and raisins in some clarified butter and add that to your rice kheer.
  5. Now cook it for some more time till the rice is completely cooked.
  6. If you feel like there is still a lot of milk and its too liquidy you can keep cooking it, just make sure you keep stirring so that it thickens.
  7. Once you are happy with the consistency you can take it off the flame and let it cool.


  • Always make sure before you cook the rice in milk soak it for at least 20 minutes.
  • There are a lot of varieties of short-grain rice but I used some gobindobhog rice in this recipe. You can feel free to add any variety of short-grain rice. 
  • Even broken basmati rice works.

Nutrition Information



Serving Size


Amount Per Serving Calories 357Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 14mgSodium 145mgCarbohydrates 66gFiber 1gSugar 39gProtein 9g

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