Tandalachi Kheer- Chawal Ki Kheer
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 1-liter Full Cream Milk
  • ½ Cup=125 gms Rice (Short Grain and Aromatic or Basmati rice)
  • ¾ th Cup=180 gms Sugar (You can increase quantity of Sugar)
  • 1 tbsp Raisins
  • 1 tbsp Chopped Cashewnuts
  • 2 tbsp Chironji/Charoli
  • ½ tsp Cardamom Powder
  • ¼th tsp Nutmeg Powder
  • Ghee
  1. Clean and Wash rice. Strain it in a strainer for 30 mins. Grind rice in grinder for 10-seconds. Do not make a fine powder. Grind to break the rice grains and make a very coarse powder.
  2. Boil 1-liter Milk in a Pan. As Milk begins to boil, reduce the heat and stir it with a ladle. Now add coarsely grounded rice. Stir well to prevent formation of any lumps. Now cook rice on low heat. Stir intermittently.
  3. While rice is getting cooked, in a small Pan heat 1-2 tbsp Ghee. Add Chironji/Charoli and fry until it becomes light brown in color
  4. Remove from Pan and now add Cashewnuts. In same pan, fry Cashewnuts until it becomes light brown in color. Remove Cashews from the Pan.
  5. Now add Raisins and fry until it becomes puffed
  6. Scrape in the layer of cream at the sides. This makes Kheer thicker in consistency
  7. We have cooked rice and milk together for almost 12 mins on low heat. Rice and Milk have become thick too. Add Sugar and mix. Cook for few more mins on low heat.
  8. We have cooked Kheer for 8 more mins on low heat. Total cooking time=20 mins
  9. Now add fried dry nuts. Add Cardamom Powder, nutmeg powder and mix well. Kheer is now ready to be served. Remove from heat
  10. Tandalachi Kheer-Chawal Ki Kheer is now ready. It can be served with Hot Pooris or with Kaddu ki meethi Pooris (Gharge)
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/tandalachi-kheer-chawal-ki-kheer/