Chhattisgarhi Kheer
Veg
Rice pudding made with Chhattisgarh's prized local aromatic rice — varieties like Dubraj or Vishnu Bhog simmered in full-fat milk until thick, sweetened with sugar or jaggery and perfumed with cardamom. The aromatic rice gives the kheer a floral depth absent in kheer made with ordinary varieties.
Cuisines
Chhattisgarhi
Best for
Dinner
Snacks
Recipe
Prep: 10 min
Cook: 40 min
Total: 50 min
2-3 servings
Ingredients
| 1/4 cup | basmati rice |
| 1 liter | full cream milk |
| 1/4 cup | sugar |
| 2 tablespoons | ghee |
| 1/4 teaspoon | cardamom powder |
| 10-12 | cashew nuts |
| 10-12 | almonds |
| 10-12 | raisins |
| 1 pinch | saffron strands |
| 2 tablespoons | chironji (charoli seeds) |
Instructions
- 1 Wash and soak the basmati rice in water for 30 minutes.
- 2 Drain the rice and set aside.
- 3 In a heavy-bottomed pan, bring the milk to a boil.
- 4 Add the soaked and drained rice to the boiling milk.
- 5 Cook on low heat, stirring occasionally, until the rice is fully cooked and the milk thickens, about 25-30 minutes.
- 6 In a separate pan, heat ghee and fry the cashew nuts, almonds, and raisins until golden brown. Set aside.
- 7 Add sugar and cardamom powder to the thickened milk and rice mixture, stirring well.
- 8 Add the fried nuts, raisins, chironji, and saffron strands to the kheer.
- 9 Mix well and cook for another 5 minutes on low heat.
- 10 Remove from heat and let it cool slightly before serving.
Tips
For a richer taste, you can add a few drops of rose water or kewra essence before serving.