Sunday, 25 August 2019

Chaula Khiri | Odia Rice Pudding


The day has come again. Exactly on this date just 3 years back I have created my food-blog www.firsttimercook.com. This is my second child which turns 3 years old today 😊😊 So some celebration must be here. And for that type of occasion particularly we Indians make kheer at least in our homes which is the integral part of any celebration. Well, kheer is an Indian version of rice pudding made by slowly cooking rice in milk with addition of generous amount of nuts and some fragrant ingredients like saffron, cardamom, rose water etc. This can be sweetened with sugar or even jaggery. This pudding dessert is completely egg free.


These days there are a no. of variation in having this sweet dessert where the main ingredient is being varried and results into kheers like gajar kheer, millet kheer, dalia (broken wheat) kheer, pasta kheer, modak kheer, orange kheer, makhana kheer, besan kheer, chhena kheer and lots more. Today's post is rice kheer from Odia cuisine aka Chaula Khiri / payesh for the celebration. Traditional method follows to cook the rice in the milk while boiling. But one can separately cook the rice, then add into the boiled milk and again cook both further to incorporate well. This way, the preparation time is bit less as compared to the traditional one. 


At my place, the Caramelization part is added at the starting of boiling the milk. Means in a heavy bottom pan, the sugar is caramelized with ghee and then milk is poured cautiously into that. Also the rice which I am here following to cook in pressure cooker separately is first fried for 1-2 minutes in ghee. This results into no sticky rice after pressure cooking and the cooked rice can get easily mixed with the boiling milk without creating much lumps. So this is a kind of kheer where the rice is being fried to use in kheer. The kheer here is also fully gluten free dessert. With the addition of fried nuts and the freshly grounded cardamom the kheer has a flavorsome taste and looks super delicious. 

Recipe Card for 'Chaula Khiri | Odia Rice Pudding' :


Dessert, Rice, Gluten free dessert, eggfree Pudding, Kheer, payasam, payesh, Basmati rice
Dessert, Rice, Gluten free, Pudding, Kheer, Eggfree pudding
Odia
Author:

Chaula Khiri / Odia Rice Pudding

much deliciously flavorsome pudding using rice from Odia cuisine
prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M

ingredients:

  • Short grain rice (jasmine / basmati) 1/2 cup
  • Milk (full fat) 1.5 lt
  • Sugar 1 cup + 2 tsp
  • Ghee 2.5 tbsp
  • Bay leaf 1 no.
  • Cashew
  • Raisin
  • Almond
  • Cardamom 4-5 no.
  • Salt 1 pinch
  • Water

instructions:

How to cook Chaula Khiri / Odia Rice Pudding

  1. Wash and clean the rice with regular water.
  2. In a bowl soak the rice with some water for 15-20 minutes.
  3. Take a heavy bottom deep pan and heat 1/2 tbsp ghee in it.
  4. Add 2 tsp sugar and start caramelizing over low heat.
  5. Immediately pour the milk cautiously and give a nice stir.
  6. Allow to boil over low heat stirring in between.
  7. Meanwhile in a pressure cooker, heat 1 tbsp ghee.
  8. Add bay leaf along with soaked and drained rice.
  9. Using a spatula, mix everything.
  10. Fry till 1-2 minutes over low heat.
  11. Then pour 1 cup water, mix well and close the lid of the pressure cooker.
  12. Cook till the rice is well done.
  13. Turn off heat and allow the pressure to release automatically.
  14. Then mash the cooked rice slightly and add into the boiled milk.
  15. Mix everything well and allow to cook again for 30-35 minutes over low heat, stirring and scrapping the sides of the pan in between. Otherwise kheer will stick to the bottom and burnt.
  16. In a separate pan, fry the dry fruits in 1 tbsp ghee. Keep aside.
  17. When the khiri / kheer turns little thick, add sugar along with a pinch of salt, freshly crushed cardamoms and fried dry fruits.
  18. Cook for 2-3 minutes till sugar melts.
  19. Turn off heat and keep aside the kheer to cool down to the room temperature.
  20. Serve as it is or cold !

NOTES:

Caramelization part impacts a beautiful color to the chaula khiri. So i always recommend not to skip that step. Frying the rice in ghee results into no sticky rice after pressure cooking.



If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.


You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊

PIN for later :

24 comments:

  1. Kheer looks so delicious and I like the idea of caramelizing sugar before adding milk and rice. congratulations on completing 3 years of wonderful blogging!!Wishing you many more to come!!

    ReplyDelete
  2. Incredible and so authentic recipe, Sasmita. I love the way you have explained the caramelization.

    ReplyDelete
    Replies
    1. it lends a lovely flavor to the kheer actually :)

      Delete
  3. Congratulations on the completion of 3 years of your blog. The kheer just looks amazing, i love the way you explained the recipe.

    ReplyDelete
  4. Chaula khi looks so creamy and delicious. The method of making this kheer is so different from the normal kheer recipes. Burnt sugar must be giving the kheer a caramelized taste.

    ReplyDelete
    Replies
    1. yes di, its kind different from other type of kheer. The sugar is not burnt actually, just it has to be caramelized before adding the milk into it :)

      Delete
  5. The kheer looks very yummy. Congratulations for completing 3 years of blogging.
    I love rice kheer and keep making it quite often. This one sounds so unique and loved the caramalisation part in the beginning.

    ReplyDelete
    Replies
    1. thank you so much ! do try and let me know how it comes out :)

      Delete
  6. Many congratulations on completing 3 years of blogging journey.... yes this occasion needs celebration and what could be better than a kheer recipe to celebrate the achievement....

    ReplyDelete
  7. The kheer looks really good. Congrats for the third year of blog anniversary. I have never caramelised the sugar while making the kheer. Will definitely try this out

    ReplyDelete
    Replies
    1. Thank you so very much ! Glad you like to try this odia version :)

      Delete
  8. Kheer looks scrumptious! the caramalized sugar must add a lovely taste to the kheer, cooking rice with bay leaf for kheer is totally new to me, would love to try this next time i make rice kheer!

    ReplyDelete
    Replies
    1. Ahaa do share with me Priya after trying :) Thank you for taking interest in this kheer .

      Delete
  9. The kheer looks so delicious, it is one of the favourites at home. Congrats on your blogversary Sasmita

    ReplyDelete
  10. Oh I can imagine the caramelized sugar taste in this kheer, must be divine. Kheer looks so delicious.

    ReplyDelete
    Replies
    1. Absolutely it is that much divine taste and during the preparation, the room just fills with the aromatic flavor of this kheer

      Delete
  11. I love trying dishes from different cuisine. This Odia style rice pudding looks rich and creamy.

    ReplyDelete
  12. OMG I am sooo drooling here. When I saw this post, I was wondering how different is this odia rice pudding from the usual one. And it surely is. Loved tha caramelising part also. Definitely trying this for navaratri. Thank you. :)

    ReplyDelete
  13. Congratulations on turning 3. It is a great milestone. As for the khiri it sure is delicious and apt for the celebration.

    ReplyDelete