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Overhead view of chawal ki kheer
Pakistani · Desserts

Chawal ki Kheer

Rice simmered slowly in milk with cardamom until creamy, finished with pistachios and almonds. Serve chilled in clay bowls.

Published 9 Sep 2026Updated Tested by Hina Ikram

Prep10 min
Cook50 min
Total1 h
Serves6
DifficultyEasy
CuisinePakistani
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Ingredients

6 servings

Equipment: Heavy-based pan

Method

  1. Bring the milk to a boil in a heavy pan. Add the drained rice and cardamom.

  2. Simmer on low, stirring often and scraping the bottom, until the rice is soft and the milk thick.

  3. Add sugar and cook 5 minutes more. Stir in the kewra.

  4. 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

290kcal
9 gProtein
42 gCarbs
10 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

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