Rice Kheer Recipe Without Condensed Milk – Chawal Ki Kheer With Video
When I posted North Indian Navratri recipes for 9 days, I found Rice kheer recipe (Chawal ki kheer in Hindi) is one of the most important prasad recipes offered on Navratri 3rd day for Mata Chandraghanta & 8th day for Maa MahaGauri & Kanya puja. So I wanted to try rice kheer and post in my food book. Usually I make South Indian rice kheer (Paal payasam in Tamil) by roasting and pressure cooking rice in milk. But North Indian kheer is prepared in a different method. Authentically, basmati rice or long grain rice (Chawal) is soaked in water, cooked in full fat milk in an open kadai simmering in low flame for long time. As the rice gets cooked, quantity of milk is reduced. It becomes thick and creamy. Kheer gets a natural color & sweetness from rice & milk. Then cooked rice is sweetened with sugar, boiled till thick and then flavored with cardamom & garnished with nuts. It can be served warm or chilled as you like. It tastes finger licking delicious. I saw few recipes with condensed milk (Milk maid) instead of sugar but I went with the traditional procedure & used sugar. Some people also made it with left over rice.
As I had already posted Bengali Chaler Payesh, making this North Indian rice kheer was not so difficult for me as the procedure is similar. After watching many video recipes and websites, I could do it confidently. It came out really well and tasty. Even though the quantity of rice is less, the yield of this kheer is more. Sendhil & myself enjoyed it taking 2 to 3 servings. Do try this simple and easy rice kheer during this navratri, offer God and get her blessings. Soon I till try to post an easier version of this kheer by using pressure cooker & condensed milk. Now Lets see how to make rice kheer recipe with step by step pictures and video !
Wash and soak rice in water for 30 mins to 1 hour.
Roll boil milk in a pan.
Add soaked rice, boil in medium flame.
Stir at regular intervals and boil till rice is cooked soft.
Add sugar, cardamom powder and boil till slightly thick.
Garnish with chopped nuts and serve warm or chilled.
Rice Kheer Recipe / Chawal Ki Kheer – Step by step photos
Wash and soak rice in water for 30 minutes to 1 hour.
Boil milk in a wide pan. When it roll boils, simmer the flame. Add the soaked rice.
Cook rice in medium flame by stirring at regular intervals to avoid burnt bottom. It takes nearly 20 to 25 minutes for rice to cook. You can also cover cook for last 5 minutes to make the rice soft. But keep the flame very low.
After rice is cooked, add sugar, cardamom powder.Sugar melts and kheer becomes watery.
Boil till kheer becomes slightly thick.i.e when you pour, rice & milk should not separate. They should be well blended but pourable. This is the right consistency. Remember this kheer thickens when cool down. So add more boiled milk, adjust sugar if needed. Garnish with chopped nuts, saffron threads and serve warm or chilled by refrigerating it.
Notes
Soaking helps the rice to cook quick & soft. If you don’t have time, you can wash and cook the rice without soaking too.
Add more sugar if you have sweet teeth, but not more than 1/3 cup.
I have not used ghee. If you wish, you can roast the nuts in ghee and add to kheer.
To make a quick version, you can cook rice & milk in a pressure cooker.
You can also use condensed milk instead of sugar.Add 3 tbsp. Guess it will be enough.
If you like kesar flavor, add saffron soaked milk.But color of kheer becomes yellow.
Easy to cook, delicious, festival special rice kheer is ready to enjoy !
Yummy payasam,love it
Thank you Suja 🙂
Nice post