RecipenKitchen

Recipe

Chawal ki Kheer

1 h · Serves 6 · Pakistani

Why make it

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

Serves 6

You’ll need

  • ⅓ cup basmati rice, soaked 30 minutes
  • 6 cups whole milk
  • ½ cup sugar
  • 4 green cardamom pods, crushed
  • 2 tbsp almonds, slivered
  • 2 tbsp pistachios, slivered
  • 1 tsp kewra or rose water (optional)
1

Step 1 of 4

Bring the milk to a boil in a heavy pan. Add the drained rice and cardamom.
2

Step 2 of 4

Simmer on low, stirring often and scraping the bottom, until the rice is soft and the milk thick.
3

Step 3 of 4

Add sugar and cook 5 minutes more. Stir in the kewra.
4

Step 4 of 4

Cool, then chill. Garnish with nuts to serve.

Cook’s tip

Lightly crush the soaked rice between your hands for a creamier kheer.

Ready to cook?

Chawal ki Kheer

Exact amounts, every step, timings and tips, free on RecipenKitchen.

 Get the full recipe