Chawal ki Kheer

Simple, healthy, cooling, smooth and a delicious indulgence, Chawal ki Kheer or Phirni , similar to rice pudding ~ the dessert which every Hyderabadi immensely enjoys. Today I share with you my family’s recipe for it.

Chawal ki Kheer served along with Poori

Rice is first soaked for a little while in cool water, and then powdered to a semolina texture. This powdered rice is used to prepare the Kheer. Be careful when you add the rice powder to the milk. Always soak it in water and add it to the cooking milk to avoid any lumps. Do not substitute the powdered rice with the rice flour that is available in the market. Chawal ki Kheer is enjoyed cold, on its own. It is also served along with Pooris.

Chawal Ki Kheer – Rice Pudding
Makes – 4 or 5 servings


Basmati rice – 1/3 cup
Milk – 3/4 litre
Sugar – 1 cup
Finely powdered cardamom seeds – 1/4 tsp
Finely sliced Pistachios – for garnish
Finely Sliced Almonds – for garnish

Chawal ki Kheer served in individual cups


1. Wash and soak the rice in cool surplus water for about 2 hours. Later, drain the water and spread the rice overnight on a cloth so that the rice air-dries.
2. The next day, add the dry rice grains in a grinder and powder it, not too coarse, not too fine, the texture of the rice should be similar to that of semolina/rawa.
3. Pour milk into a saucepan at medium high heat and let it come to a boil. Lower the heat to medium and cook the milk for 3 minutes.
4. In a small bowl, add the powdered rice, and about 3/4 cup of cool water. Mix well and slowly add this to the boiling milk while stirring continously but gently. Stirring the milk continously while adding the coarse rice powder soaked in water is vital, or else you will end up with lumps of rice powder in the milk. Keep stirring and simmer for about 5 minutes. Add sugar and let it cook for about 10 minutes more. During this time you will observe that the pudding has started to thicken up and the rice powder is thoroughly cooked. Do not cook for too long, as the pudding will thicken more once it is cold. Remove from heat, when the consistency is just slightly thick.
5. In the last few seconds, add the cardamom seeds powder and mix well. Remove from heat and keep side to cool. Once cool, refrigerate the pudding until cold. Serve in individual cups garnished with the sliced nuts.

Note: For best flavor, serve this dessert in small unglazed terracotta pots(called as ‘katori’ in Hyderabad). The earthern pots absorb all the moisture and impart a delicate flavor to the dessert which is out of the world.


13 thoughts on “Chawal ki Kheer

  1. Asak Mona..

    Ramadan Mubarak to u and ur family.. I am sooo thankful to u for this site infact i have learnt literally all my cooking from this very website LOL!!:D

    I love mango souffle n i’ll be glad if u could post the recipe for it.

    WaAlaiKumAsSalaam Sophia, Jazakallahu Khairun for the appreciation. Your request is duly noted.

  2. hey mona!! 🙂 this is just waaaay awesome 🙂 i’m really happy i found out about this dish 🙂 -=- what are those thingies in the picture that are like patties? i really wanna know how i could make them too 🙂

    Melissa, those are not patties in the background. They are Poori. To go through the recipe, please click the link.

  3. Hi Mona,
    A few months back I had rice kkeer in a Pakistani restaurant. It was just too good. I am going to try your wonderful recipe for this kheer. Thanks.


  4. Mona, I recently came to your website through google, i can not be more happy to found your website. The way you explain the dishes and the pictures are fabulous. I appreciate the efforts you put into it, and i wish you good luck!

  5. monajee, assalamualaykum, if i m not mistaken a dish named PHIRNI can also be prepared same way as u have mentioned here. thanks.

    Shaikhmohammed, yes I guess they are just two different names for the same dish. I believe traditional Phirni is more richer compared to Kheer. ~Mona

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