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 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.
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!