This creamy rice kheer is a quintessential Indian dessert with milk and is commonly served during festive occasions.
Rice kheer, also known as chawal ki kheer in hindi, is an indian version of rice pudding. In South India, it is called rice payasam or paal payasam.
The main ingredients remain similar to a creamy rice pudding, but contain the addition of Indian spices such as cardamom, ghee and basmati rice are specific to Indian cuisine.
The same ingredients are added to Pakistani Kheer too.
In this rice kheer recipe, milk is simmered to which soaked white rice is added and cooked to achieved a creamy texture. it is then sweetened and flavoured until aromatic.
Have you seen my Best Indian Milk Desserts Recipes yet? This post includes 9 uncommon milk recipes too.
Different types of kheer
The basic recipe consists of sweetened milk with the addition of different grains or even vegetables.
Kheer is served during special occasions. Different regions of India and certainly each Indian household will have its own version of this popular dessert.
Paneer kheer – crumbled paneer replaces the rice.
Doodh pak – Gujarati style rice pudding with thinner consistency.
Seviyan kheer – also known as vermicelli kheer, it is an easy kheer recipe using vermicelli noodles.
Sabudana kheer – sabudana are tapioca pearls. You can also make vegan tapoica pudding in the instant pot .
Carrot kheer
Instant pot kheer – instant pot rice kheer is made in an electric pressure cooker.
Mango Kheer – exotic flavours of mango and cream combined
Ingredients
Key ingredients:
Milk – whole milk or full-fat milk gives the best results and thickens quicker than semi skimmed milk
Basmati rice
Sugar – use white rather than brown sugar to prevent any changes in colour.
Ghee – optional. I use homemade ghee
Cream or evaporated milk optional
Ground cardamom powder
Nuts Slivered
Optional ingredients:
Saffron strands optional
Kewra water or kewra essence
Rose water
Rose petals to garnish
How to make Rice Kheer
Wash rice and set aside to soak for 30 minutes.
In a heavy bottomed pan, add a splash of water.
Pour in the milk and bring to a simmer on a medium flame, whilst gently stirring.
Once the milk reaches a simmer, lower the heat and add in the soaked rice. Add ghee at this stage if using.
Allow the rice to cook in the milk until the rice grains have become mushy and soft. The milk should also have thickened, if not, continue to cook until it reaches your desired consistency.
Now add the sugar and cook another 2-3 minutes until the sugar dissolves.
Flavour with cardamom powder and switch off the heat.
Add chopped nuts if using.
Pro Tips
Some substitute in condensed milk instead of sugar – do not cook the rice kheer for longer if adding condensed milk as it is already cooked.
Adjust the amount of sugar based upon your desired kheer taste.
Use full fat milk for perfect creamy texture.
Adding water prior to milk decreases the risk of milk burning at the bottom of the pot.
Ensure to scrape down to the bottom of the pan and sides of the pan when stirring to prevent the milk sticking or burning.
Stick to low heat to reduce the risk of burning.
To check that the rice is cooked, mush a grain between your thumb and finger – it should become soft immediately.
Serving Suggestion
Serve this easy dessert alongside or at the end of an Indian meal.
Rice kheer can be part of a Gujarati thali in small bowls alongside poori and shaak.
Make deep fried kheer arancini balls for a fun fusion dessert!
Storage
Store leftover kheer in an airtight container and place in the fridge as soon as it reaches room temperature. Store for up to 3-4 days.
Other Indian Desserts
Instant Kalakand Recipe
Coconut Barfi
Sutarfeni
Kheer (Indian Rice Pudding)
Equipment
- 1 heavy bottomed pan or Kadai
- 1 Spatula
Ingredients
- 4 cup whole milk
- ¼ cup rice
- 1 teaspoon ghee optional
- ¾ cup sugar
- ½ teaspoon cardamom powder
Garnish
- nuts optional
- rose petals
Instructions
- Wash rice and set aside to soak for 30 minutes.
- In a heavy bottomed pan, add a splash of water.
- Pour in the milk and bring to a simmer on a medium flame, whilst gently stirring.
- Once the milk reaches a simmer, lower the heat and add in the soaked rice.
- Add ghee at this stage if using.
- Allow the rice to cook in the milk until the rice grains have become mushy and soft. The milk should also have thickened, if not, continue to cook until it reaches your desired consistency.
- Now add the sugar and cook another 2-3 minutes until the sugar dissolves.
- Flavour with cardamom powder and switch off the heat.
- Add chopped nuts if using.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Kheer (Indian Rice Pudding)
Equipment
- 1 heavy bottomed pan or Kadai
- 1 Spatula
Ingredients
- 4 cup whole milk
- ¼ cup rice
- 1 teaspoon ghee optional
- ¾ cup sugar
- ½ teaspoon cardamom powder
Garnish
- nuts optional
- rose petals
Instructions
- Wash rice and set aside to soak for 30 minutes.
- In a heavy bottomed pan, add a splash of water.
- Pour in the milk and bring to a simmer on a medium flame, whilst gently stirring.
- Once the milk reaches a simmer, lower the heat and add in the soaked rice.
- Add ghee at this stage if using.
- Allow the rice to cook in the milk until the rice grains have become mushy and soft. The milk should also have thickened, if not, continue to cook until it reaches your desired consistency.
- Now add the sugar and cook another 2-3 minutes until the sugar dissolves.
- Flavour with cardamom powder and switch off the heat.
- Add chopped nuts if using.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Sweet Potato Chaat or Shakarkandi Chaat is a flavourful Indian snack recipe. Sweet potato cubes are topped with a flavor bomb of garnishes such as spices, chutneys, sev and pomegranate.
- Why you will love this chaat recipe
- Sweet Potato Chaat Ingredients
- Vegan Sweet Potato Chaat
- How to make Sweet Potato Chaat
- Storage
- Dishoom Sweet Potato Chaat
- Sweet Potato Chaat for fasting
- Other Sweet Potato Recipes
This sweet potato chaat, also known as Shakarkandi ki Chaat, is a popular Indian street food and snack made from roasted or fried sweet potato cubes.
These cubes are typically seasoned with various spices, such as chaat masala, and served with chutneys, yogurt, and sometimes garnished with cilantro and pomegranate seeds, creating a flavorful and tangy dish with a delightful combination of textures.
It is a healthier version of chaat, a bit like sweet corn chaat , and is also gluten-free.
If you love chaat, you’re guaranteed to be a fan of pani puri , papdi chaat , samosa chaat , dhokla chaat , farali sabudana vada chaat or smashed potato chaat .
Why you will love this chaat recipe
Easy chaat recipe
Healthy Chaat Recipe
Can be served as an appetizer or snack – also goes great as a part of a Vegetarian Indian Thanksgiving Menu
Requires less ingredients than traditional chaat recipes
Suitable for vegetarians and can easily be made vegan. It is also gluten-free.
Sweet Potato Chaat Ingredients
Sweet Potato
Oil – any flavourless oil to cook the sweet potatoes
Yogurt – beat the yogurt until smooth so it is pourable
Tamarind Sauce or date and tamarind chutney
Green Chutney – a mint coriander chutney
Sev – I have used Ratlami Sev but you can use sadi sev.
Pomegranate seeds aka pomegranate arils
Chaat masala – if you don’t have chaat masala, you can sprinkle over amchur (mango powder)
Cilantro – fresh leaves, finely chopped
Optional additions:
Chopped red onion
Peanuts – plain roasted or masala peanuts
Lemon juice or lime juice – a drizzle adds extra zing
Vegan Sweet Potato Chaat
To make this sweet potato chaat vegan, you just need one simple switch. Instead of dairy yogurt, use a dairy free yogurt.
The other ingredients are naturally vegan.
How to make Sweet Potato Chaat
Wash and scrubs the sweet potatoes under running water.
You can choose to peel or leave the skin on. I find it tastes delicious even with the skin.
Chop the sweet potato into small to medium sized cubes. Toss in oil and salt to coat the sweet potato cubes.
You can choose to oven roast, steam, boil, microwave, air fry or deep fry the sweet potato until fork tender.
I would recommend air frying or roasting as this caramelises the sugar in the sweet potato and gives a wonderful flavour.
Air Fryer: Arrange the sweet potato in the air fryer basket in a single layer and air fry at 200C or 400F for around 10 minutes or until the sweet potato is tender.
Roast: Arrange on a baking tray and roast for approximately 20 minutes at 200C or 400F.
To assemble, place the sweet potatoes in serving plate or bowls of choice.
Top with yogurt, mint chutney, imli chutney, sev, pomegranate, coriander leaves and sprinkle over chaat masala.
Serve immediately.
Storage
Store leftovers in an airtight container and keep in the fridge.
If possible, store ingredients separately rather than everything mixed together.
Dishoom Sweet Potato Chaat
The popular Indian restaurant, Dishoom, has been gracing us with exciting Indian dishes. This Dishoom house Black Dal is a classic.
They have their own version of the sweet potato chaat but it is served a little differently.
First fry the sweet potato cubes then top with a drizzle of yogurt and tamarind sauce.
Then you want to julienne beetroot, radish and carrot, stack over the sweet potato and finish with pomegranate and finely chopped coriander.
It is to be served “warm-cold”.
Sweet Potato Chaat for fasting
To make sweet potato chaat that is suitable for fasting days, do not add the sev or chaat masala.
Also, omit the onions.
Other Sweet Potato Recipes
Sweet Potato Fries (Masala flavour)
Baked Sweet Potato Crisps with Orange and Thyme Oil
Air Fryer Baked Sweet Potato
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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- YouTube
Sweet Potato Chaat (Shakarkandi Chaat)
Equipment
- 1 Air fryer or oven
Ingredients
- 3 large sweet potatoes
- 1 tablespoon oil
- salt to taste
Toppings
- ½ cup tamarind chutney
- ½ cup green chutney
- ½ cup yogurt whisked
- 1 tablespoon chaat masala
- ¼ cup sev I have used Ratlami Sev
- ¼ cup pomegranate arils pomegranate seeds
- 1 tablespoon chaat masala
- 3 tablespoon cilantro
Optional additions
- red onion chopped
- peanuts plain roasted or masala peanuts
- lemon juice or lime juice – a drizzle adds extra zing
Instructions
- Wash and scrubs the sweet potatoes under running water.
- You can choose to peel or leave the skin on. I find it tastes delicious even with the skin.
- Chop the sweet potato into small to medium sized cubes. Toss in oil and salt to coat the sweet potato cubes.
- You can choose to oven roast, steam, boil, air fry or deep fry the sweet potato.
Air Fryer Sweet Potato Chaat
- Arrange the sweet potato in the air fryer basket in a single layer and air fry at 200C or 400F for around 10 minutes or until the sweet potato is tender.
Oven roasted
- Arrange on a baking tray and roast for approximately 20 minutes at 200C or 400F.
- To assemble, place the cooked sweet potatoes in serving plate or bowls of choice.
- Top with yogurt, mint chutney, imli chutney, sev, pomegranate, coriander leaves and sprinkle over chaat masala.
- Serve immediately.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
