Chakhao Kheer

Chakhao Kheer

Chakhao Kheer

Veg

Black sticky rice pudding — Manipur's GI-tagged chakhao poireiton simmered in full-fat milk with sugar and cardamom until thick and glossy, turning the milk a deep violet-purple. Served at festivals, on fasting days, and at weddings; its dramatic colour and floral, nutty flavour make it one of India's most distinctive rice desserts.

Cuisines

Manipuri

Best for

Dessert Snacks

Recipe

Prep: 10 min Cook: 40 min Total: 50 min 2-3 servings

Ingredients

Black Rice 1/2 cup Black Rice
Milk 1 liter Milk , whole
sugar 1/4 cup Sugar
cardamom 1/4 teaspoon Cardamom , powder
Cashew 2 tablespoons Cashew , nuts
Raisin 2 tablespoons Raisin
ghee 1 tablespoon Ghee
Saffron — Saffron , strands, optional

Instructions

  1. 1 Rinse the chakhao (black rice) thoroughly under cold water and soak it for 30 minutes.
  2. 2 In a heavy-bottomed pan, bring the milk to a boil, then reduce the heat to a simmer.
  3. 3 Drain the soaked rice and add it to the simmering milk.
  4. 4 Cook the rice in the milk on low heat, stirring occasionally to prevent sticking, until the rice is tender and the mixture thickens, about 30 minutes.
  5. 5 Add sugar and cardamom powder to the mixture, stirring well to combine.
  6. 6 In a small pan, heat ghee over medium heat and fry the cashew nuts until golden brown. Remove and set aside.
  7. 7 In the same ghee, fry the raisins until they puff up. Remove and set aside.
  8. 8 Add the fried cashew nuts and raisins to the kheer, stirring to distribute evenly.
  9. 9 If using, add saffron strands to the kheer for additional flavor and color.
  10. 10 Serve warm or chilled, as desired.

Tips

For a richer taste, you can use a mix of whole milk and condensed milk.