How to make Chenna aur Chawal ki Kheer -

Chenna added to rice kheer makes it extra tasty.

Sanjeev Kapoor

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

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

Cuisine : Indian

Course : Desserts

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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 Matar ki Kheer Chocolate Crepes in Choco Sauce Rosemary and Cardamom Baked Custard Mangoes With Rabdi

Chenna aur Chawal ki Kheer

Chenna aur Chawal ki Kheer Recipe Card


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.    

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.