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Rice Kheer Recipe: How To Make Chawal Ki Kheer

Posted By: Sowmya Subramanian
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Chawal ki kheer, also known as rice payasam in South India, is a famous and most commonly prepared Indian sweet. This sweet is mainly made from full cream milk, rice and sugar along with other toppings to add more flavour. It is thick, creamy and rich in texture that leaves everyone asking for more.

The rice kheer is usually made for almost all Indian festivals and is also served as a dessert after a South Indian thali meal. In North India, it is considered auspicious to make chawal ki kheer during the festive season of Teej. It is a delectable and mouth-watering sweet that is enjoyed by both the kids and adults.

The rice payasam is one easy recipe to prepare at home and does not require any special skills to get the consistency right. If you are keen to try this recipe at home, continue to read and watch a detailed preparation method with a video on how to make rice kheer.

RICE KHEER RECIPE VIDEO

CHAWAL KI KHEER RECIPE | HOW TO MAKE RICE PAYASAM RECIPE | HOMEMADE RICE KHEER | INDIAN RICE PUDDING RECIPE
Chawal Ki Kheer Recipe | Rice Payasam Recipe | Home-made Rice Kheer | Muzaffar Recipe
Prep Time
30 Mins
Cook Time
20M
Total Time
50 Mins

Recipe By: Meena Bhandari

Recipe Type: Sweets

Serves: 4

Ingredients
  • Full cream milk - 1 litre

    Soaked basmati rice - 1/4th small bowl

    Sugar - 7 tbsp

    Cardamom powder (elaichi powder) - 1 tsp

    Chopped almonds - 2 tsp

    Saffron dissolved in rose water - 5-6 strands in 1 tbsp of rose water

Red Rice Kanda Poha
How to Prepare
  • 1. Pour the milk in a heated deep pan.

    2. Once it starts boiling, add the soaked rice and stir well to prevent burning.

    3. After one boil, turn the stove to low flame and allow the milk to reduce by quarter. Keep stirring in between, so that the rice does not stick to the bottom of the pan.

    4. Once the milk is reduced, add sugar and let it dissolve for about 2 minutes.

    5. Add cardamom powder, chopped almonds and the soaked saffron strands.

    6. Remove the kheer from the stove immediately after the kheer boils.

Instructions
  • 1. Check if the rice is cooked properly while the milk reduces.
  • 2. The sugar must be added to the milk only after it has reduced to give the kheer that thickness.
  • 3. You can use jaggery instead of sugar to give it a different flavour.
  • 4. You can also used cooked rice instead of cooking the rice with the recipe.
Nutritional Information
  • Serving Size - 1 small bowl
  • Calories - 185
  • Fat - 7.2 g
  • Protein - 4.3 g
  • Carbohydrates - 26.5 g
  • Sugar - 18 g
  • Fibre - 0.8 g

STEP BY STEP - HOW TO MAKE RICE KHEER

1. Pour the milk in a heated deep pan.

2. Once it starts boiling, add the soaked rice and stir well to prevent burning.

3. After one boil, turn the stove to low flame and allow the milk to reduce by quarter. Keep stirring in between, so that the rice does not stick to the bottom of the pan.

4. Once the milk is reduced, add sugar and let it dissolve for about 2 minutes.

5. Add cardamom powder, chopped almonds and the soaked saffron strands.

6. Remove the kheer from the stove immediately after the kheer boils.

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