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
| 1/2 cup | chakhao (black rice) |
| 1 liter | whole milk |
| 1/4 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | cashew nuts |
| 2 tablespoons | raisins |
| 1 tablespoon | ghee |
| — | saffron strands (optional) |
Instructions
- 1 Rinse the chakhao (black rice) thoroughly under cold water and soak it for 30 minutes.
- 2 In a heavy-bottomed pan, bring the milk to a boil, then reduce the heat to a simmer.
- 3 Drain the soaked rice and add it to the simmering milk.
- 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 Add sugar and cardamom powder to the mixture, stirring well to combine.
- 6 In a small pan, heat ghee over medium heat and fry the cashew nuts until golden brown. Remove and set aside.
- 7 In the same ghee, fry the raisins until they puff up. Remove and set aside.
- 8 Add the fried cashew nuts and raisins to the kheer, stirring to distribute evenly.
- 9 If using, add saffron strands to the kheer for additional flavor and color.
- 10 Serve warm or chilled, as desired.
Tips
For a richer taste, you can use a mix of whole milk and condensed milk.