Kheer recipe (CHAWAL KI KHEER)

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🪔 Introduction: Kheer – A Spoonful of Celebration and Comfort

There are few dishes in Indian cuisine that carry as much emotional weight as kheer. This humble rice pudding, simmered slowly in milk and sweetened with sugar, is more than just a dessert—it’s a ritual, a memory, a celebration. From temple prasad to wedding feasts, from quiet family dinners to grand festive spreads, kheer has always held a place of honor on the Indian table.

Its aroma—warm milk infused with cardamom and saffron—can instantly transport you to childhood, to the comforting clatter of steel bowls and the gentle hum of a ladle stirring love into every bite. For many, the first taste of kheer is tied to festivals like Diwali, Raksha Bandhan, or Janmashtami, where it’s served with reverence and joy.

What makes kheer truly special is its versatility. It can be rich and indulgent, thickened into rabdi-like decadence, or light and soothing, perfect for a summer afternoon. It adapts to every region, every palate—whether it’s the coconut-laced payasam of the South or the saffron-laden versions of North India.

In this blog, we’ll explore the classic chawal ki kheer recipe to make your kheer not just delicious, but unforgettable. Whether you’re a seasoned cook or a first-time experimenter, this guide will help you create a bowl of kheer that’s steeped in tradition and bursting with flavor.

So let’s begin—because every spoonful of KHEER is a story waiting to be told

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INGREDIENTS

• 1 litre full-fat milk (दूध)
• ¼ cup basmati rice (बासमती चावल)
• ½ cup sugar (चीनी)
• 4–5 green cardamoms (इलायची)
• A pinch of saffron (केसर)
• 1 tbsp rose water (गुलाब जल)
• 2 tbsp ghee (घी)
• Dry fruits: almonds, cashews, pistachios, raisins (काजू, बादाम, पिस्ता, किशमिश)

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Step-by-Step Cooking Guide

Step 1: Prep the Rice

Wash the basmati rice thoroughly and soak it for 30 minutes. This softens the grains and ensures they cook evenly.

Hindi: बासमती चावल को अच्छे से धोकर 30 मिनट के लिए भिगो दें।

Step 2: Boil the Milk

Pour the milk into a heavy-bottomed pan and bring it to a boil. Stir occasionally to prevent sticking.

Hindi: दूध को भारी तले वाले बर्तन में उबालें और बीच-बीच में चलाते रहें।

Step 3: Add Rice and Simmer

Drain the soaked rice and add it to the boiling milk. Lower the flame and let it simmer for 25–30 minutes. Stir every few minutes.

Hindi: चावल डालें और धीमी आंच पर 25–30 मिनट तक पकाएं।

Step 4: Sweeten and Flavor

Add sugar, crushed cardamom, and saffron soaked in warm milk. Stir until the sugar dissolves.

Hindi: चीनी, इलायची और केसर डालें। चीनी घुलने तक चलाएं।

Step 5: Garnish and Serve

Fry dry fruits in ghee until golden. Add to the kheer and mix gently. Serve warm or chilled.

Hindi: घी में मेवे तलें और खीर में डालें। गरम या ठंडी परोसें।

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🧪 Secret Techniques & Variations 

1. Rabdi-Style Kheer

Simmer the milk longer to reduce it into a thick, rabdi-like texture. This intensifies the flavor and richness.

2. Instant Kheer

Use condensed milk or custard powder for a quick version. Ideal for busy days or last-minute guests.

3. South Indian Payasam

Swap sugar with jaggery and add coconut milk. Temper with mustard seeds and curry leaves for a festive twist.

4. Vegan Kheer

Use almond or oat milk and coconut sugar. Garnish with toasted nuts and dried rose petals.

Flavor Boosters:

• Kewra essence
• Nutmeg
• Rose petals
• Toasted coconut

Nutrition (per serving)

Serving Ideas

• With puris during festivals
• Chilled in summer with rose water
• Warm in winter with saffron and nutmeg
• As prasad in temples or pujas

Storage: Refrigerate for up to 3 days. Reheat gently with a splash of milk.

💬 Call to Action & Reader Engagement

Have you ever made kheer for a special occasion? Share your story in the comments below. Did you try this recipe? Tag me on Instagram or Pinterest with your styled shots—I’d love to feature them!

Looking for more festive recipes? Check out my guides on Litti-Chokha, Besan Ladoo, and No-Cook Rose Coconut Barfi.

Let’s keep the tradition alive, one creamy spoonful at a time.

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🧭 Bonus: Quick Version for Busy Days

Need kheer in a hurry? Use ½ tin condensed milk, ¼ cup rice, and 2 cups water. Pressure cook for 2 whistles. Add cardamom and dry fruits. Done in 15 minutes!

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🍚 Recipe Collections & Variations

• Explore 100+ kheer variations including Paneer Kheer, Poha Phirni, and Hyderabadi Lauki Kheer on Tarla Dalal’s Kheer Recipe Collection.
• Discover fasting-friendly versions like Badam Kheer and Fruit Kheer on Milkbasket’s Blog.
• Find quick and creamy condensed milk-based recipes like Mango Kheer, Palada Payasam, and Chanar Payesh on Milkmaid’s Kheer Recipe Hub.

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FAQs

1. Can I make kheer without rice?

Yes! Popular variations include:

• Seviyan kheer (vermicelli)
• Sabudana kheer (tapioca pearls)
• Paneer kheer (crumbled paneer)
• Quinoa kheer (gluten-free option)

2. Is kheer the same as payasam or phirni?

Not exactly:

• Payasam is the South Indian version, often made with jaggery and coconut milk.
• Phirni is a Mughlai variation made with ground rice and served chilled in earthen pots.

3. Can I make vegan kheer?

Absolutely. Use plant-based milk like almond or oat milk, and sweeten with coconut sugar or jaggery. Garnish with nuts and dried rose petals for flavor.

4. Is kheer healthy?

In moderation, yes. It provides:

• Calcium and protein from milk
• Energy from rice
• Healthy fats from nuts Using jaggery instead of sugar makes it even more nutritious.

5. Can I serve kheer cold?

Yes! Kheer tastes delicious both warm and chilled. Chilled kheer is especially refreshing in summer.

RECIPE CARD

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