How to make Chenna aur Chawal ki Kheer - Chenna added to rice kheer makes it extra tasty.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chenna (छैना), Rice (chawal)

Cuisine : Indian

Course : Desserts

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Chenna aur Chawal ki Kheer Recipe Card

Chenna aur Chawal ki Kheer

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Chenna aur Chawal ki Kheer checkout Chhenar Payesh, Chhenar Payesh, Chenna Pudding, Chhenar Payesh . You can also find more Desserts recipes like Banana Elaichi Caramel Icecream, Caramel Custard, Rainbow Cake, Walnut Chocolate Fudge.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chenna aur Chawal ki Kheer Recipe

  • Chenna 1/4 cup

  • Rice (chawal) soaked and drained 1/2 cup

  • Milk 2 cups

  • Bay leaf 1

  • Black cardamoms 2-3

  • Green cardamoms 2-3

  • Ghee 2 teaspoons

  • Raisins 2 tablespoons

  • Cashewnuts 8-10

  • Sliced almonds 1 tablespoon + for garnishing

  • Castor sugar 1/2 cup


Step 1

Heat milk in a non-stick pan, add rice and bay leaf. Cook on low heat till the rice is done.

Step 2

Remove the skin of both the cardamoms and put the seeds in a mortar. Crush them with a pestle.

Step 3

Add crushed cardamoms to the pan and mix well.

Step 4

Heat ghee in another non-stick pan, add raisins and cashewnuts and sauté till lightly browned. Add sliced almonds and sauté for half a minute.

Step 5

Discard bay leaf from the 1st pan, add sautéed nuts and castor sugar and mix well.

Step 6

Divide the chenna mixture into equal portions, shape into balls and add to the kheer and mix well. Cook for 4-5 minutes.

Step 7

Transfer the kheer into a serving bowl, garnish with sliced almonds and serve immediately.