Chaawaran ji Kheerni | Rice Pudding

Chaawaran ji Kheerni | Rice Kheer is an easy, creamy, and delicious rice pudding made with milk, rice, and sugar in Sindhi homes.

Chawaran is a Sindhi word for rice and Kheerni is kheer. Kheer is an Indian pudding, made by boiling milk, sugar, and rice till creamy. Another very popular kheerni that is made in Sindhi homes is Sayun ji Kheerni which is exactly like the South Indian Payasam.

It is a dessert that originated 2000 years ago in the Lord Jagannath Temple, Odhisa. The Kheer is made in different versions across the country. Each Indian state has its own recipe. Bengal’s Chaler Payesh and Uttar Pradesh’s Kesari Mishthan are my favorites. The pudding is very versatile You can make a kheer out of most of the fruits and vegetables that are known to the culinary world. Chocolate Mandarian Kheer, Strawberry Kheer, and even Banarasi Lauki ki Kheer are some good examples.

The humble dessert was offered to God and till today, it is always a part of any auspicious occasion. It is served for weddings, festivals or simply to curb our sweet cravings. I have tried many variations, but the basic classic Chaawaran ji Kheerni | Rice Kheer ranks at the top of my dessert list.

Ingredients required to make Chaawaran ji Kheerni | Rice Kheer

The basic Kheer is made with Milk, Rice, Sweetener, and a Flavoring Agent. You can customize the Kheer, with different options. I have given detailed notes on it.

How to make Chaawaran ji Kheerni | Rice Kheer

Wash and soak the rice for 20 minutes.

Place the milk to boil, and add the soaked drained rice. Cook both rice and milk on a simmer, stirring at regular intervals.

Continue to cook on slow flame till the rice is cooked, now add sugar and cardamom powder.

Add blanched almonds and continue to cook for another 5-7 minutes. I have used almonds but you can use any other nuts of your choice. At this point, you can add dissolved saffron. ( I have not used it for this Kheer)

Switch off the flame once the rice is completely cooked. Scrap the milk solids from the pan and mix well.

Transfer to the serving bowl. You can serve it warm or cold. If serving hot, now is the time to add rose water and garnish.

I like to serve the kheer cold, so allow it to come to room temperature and then add rose water. Now pour into glass jars and garnish with pistachio powder and rose petals.

Frequently Asked Questions –

Which Rice should I use to make Chaawaran ji Kheerni | Rice Kheer?

I like to use Basmati rice for the kheer. They are fragrant and have a wonderful aroma.

Govindbhog from Bengal is another aromatic rice and gives a delicious flavor to the kheer.

Besides these, you can use any starchy local rice available, as each state has its own take on the Kheer.

Which Milk should I use to make Rice Kheer?

To make Kheer, always use full cream milk. It will reduce fast and thicken to give a creamy texture. Use Coconut Milk or Almond Milk, if vegan.

What should I use to sweeten the Rice Kheer?

I use sugar to sweeten the rice kheer, but we can also sweeten it with –

• Jaggery
• Condensed Milk
• Coconut Sugar
• Brown Sugar
• Date Syrup
• Fruit Puree
• Artificial Sweeteners

Remember each sweetener will lend a different flavor.
When adding jaggery, cool the kheer and then add it or make a jaggery syrup. The Kheer might split if added to hot milk. The same goes for fruit puree.

Which Nuts should I use in Rice Kheer?

The Rice Kheer is versatile and the taste of the kheer changes with the nuts that we use. I keep varying the nuts to change their flavor. So go ahead and choose your nuts, and try different combinations.
At times I blanch them, while sometimes I use raw or roasted or even powdered.

• Almond
• Pistachio
• Cashew
• Charoli
• Walnut
• Raisin
• Coconut

Which flavoring agents should I use in Chaawaran ji Kheerni | Rice Kheer?

The creamy kheer tastes delicious with cardamom powder. In addition to this, I vary by adding any one of the following –

• Saffron ( dissolve it in warm milk )
• Rose water
• Kewra ( be careful while using this as it is very strong )

The Chaawarann ji Kheer | Rice Pudding is made in my kitchen very often, and I have updated this post with better content and images. Do try the recipe and give your feedback.

Also,I have compiled more than 25 varieties of Kheer for you. They are a mix of traditional and fusion Kheer.

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Kheer Recipes – Indulge into more than 25 varieties of Kheer this Festival

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Chaawaran ji Kheerni | Rice Kheer

Chaawaran ji Kheerni | Rice Kheer is an easy, creamy, and delicious rice pudding made with milk, rice, and sugar in Sindhi homes.

Course Dessert

Cuisine Indian Cuisine, Sindhi Cuisine

Keyword Festival Food, Indian Sweet

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Author Vaishali Sabnani

Equipment

• Pot

Ingredients

• 4 cups Milk full cream
• 1/4 cup Rice
• 1/4 cup Sugar
• 1/2 teaspoon Green Cardamom Powder
• 8-10 Blanched Almonds
• Rose Water a few drops
• Pistachio finely chopped
• Rose Petals

Instructions

• Wash and soak the rice for 20 minutes.
• Place the milk to boil, and add the soaked drained rice. Cook both rice and milk on a simmer, stirring at regular intervals.
• Continue to cook on slow flame till the rice is cooked, now add sugar and cardamom powder.
• Add blanched almonds and continue to cook for another 5-7 minutes. I have used almonds but you can use any other nuts of your choice. At this point, you can add dissolved saffron. ( I have not used it for this Kheer)
• Switch off the flame once the rice has completely cooked. Scrap the milk solids from the pan and mix well.
• Transfer to the serving bowl. You can serve it warm or cold. If serving hot, now is the time to add rose water and garnish.
• I like to serve the kheer cold, so allow it to come to room temperature and then add rose water. Now pour into glass jars and garnish with pistachio powder and rose petals.