Chawal ki Kheer
Rice simmered slowly in milk with cardamom until creamy, finished with pistachios and almonds. Serve chilled in clay bowls.
Ingredients
Equipment: Heavy-based pan
Method
Bring the milk to a boil in a heavy pan. Add the drained rice and cardamom.
Simmer on low, stirring often and scraping the bottom, until the rice is soft and the milk thick.
Add sugar and cook 5 minutes more. Stir in the kewra.
Cool, then chill. Garnish with nuts to serve.
Cooking tips
- Lightly crush the soaked rice between your hands for a creamier kheer.
Substitutions
- Sugar → jaggery (gur), added off the heat so the milk doesn’t curdle
Serve with
Chilled, especially after Eid lunch.
Storage
Fridge up to 3 days.
Reheating
Serve cold or at room temperature.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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