Chawal Ki Kheer Punjabi Style
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Chawal Ki Kheer Punjabi Style is the quintessential festive dessert of North India, celebrated for its luxurious creaminess and aromatic depth. This recipe features aromatic basmati rice slow-cooked in thick full-cream milk until the rice grains partially dissolve, thickening the milk naturally. Flavored with premium saffron, green cardamom, and rose water, the kheer offers a complex and delicate fragrance. Enriched with a lavish amount of slivered almonds, pistachios, and raisins, it provides a royal mouthfeel in every bite. Known for its soul-satisfying sweetness and traditional appeal, it is a mandatory part of weddings and festivals like Diwali. Best served chilled in clay bowls for an authentic earthy experience.
Ingredients
Cooking Instructions
Tips & Secrets
- Crushing the rice grains slightly before adding to milk is the absolute secret to a professional thick consistency.
- Slow cooking on low heat is mandatory; rushing the process will leave the rice raw and the milk thin.
- Scraping the solidified cream from the sides of the pot adds the signature 'Rabri' like texture to the kheer.
- Always add sugar at the end; adding it too early can hinder the softening of the rice grains.
Nutritional Information(Per 1 bowl (200ml))
290 kcal
7g
12g
38g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.