Chahou Kheer/ Manipur style kheer recipe

Chahou Kheer is usually made from black rice and the ultimate result is a beautiful lavender coloured kheer. I used the regular Basmathi rice to make it because of the unavailability of Black rice. It is almost similar to the kheer made in South India. The only difference is the addition of coconut, either grated or in slivers.

Ingredients :

  • 1.5 litres Milk
  • 250 gms sugar
  • 100 gms Basmathi rice
  • 10 pods Cardamom
  • 10 cashewnuts halved
  • 25 kishmish/ Black raisins
  • 3 tbsps grated coconut
  • 1 tbsp Ghee/clarified butter

Method :

Wash the rice and tip it into the pressure cooker along with the milk and sugar. After one whistle, lower heat and allow to cook for 20 minutes. Allow the pressure cooker to cool thoroughly before opening the lid. Powder the Cardamom. Tip it into the kheer. Heat Ghee in a pan. Add the cashewnuts and Kishmish and roast to a golden yellow. Drop it into the kheer along with the grated coconut and allow to boil for a minute, cover and keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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