Photo: Sumit Surai · CC BY-SA 3.0 · Wikimedia Commons

Manipur · Dessert

Chak-Hao Kheer

Traditional 1. Chak-Hao Kheer recipe

🧺 Ingredients

• Black rice (chak-hao): 100g
• Water (for soaking/cooking): 600ml
• Whole milk: 1000ml
• Jaggery (grated): 100g
• Coconut (grated): 60g
• Cardamom pods (crushed): 4
• Ghee: 20ml
• Bay leaf: 1
• Nutmeg powder: 1g
• Cashews (halved): 25g
• Raisins: 20g

👩‍🍳 How to make Chak-Hao Kheer

1. Rinse black rice (1 min)
2. Soak rice in water 1 hour (transfers to quicker cooking) (1 hour)
3. Pressure cook soaked rice with 600ml water 4 whistles (5 min cooking + time for pressure)
4. Once cooked, rice should be very soft and water absorbed (1 min)
5. In heavy pan, pour milk and add crushed cardamom, bay leaf
6. Bring to boil over medium heat (5 min)
7. Add cooked rice to milk, stir well
8. Reduce heat to low
9. Simmer 15-20 minutes, stirring frequently, until milk reduces and thickens
10. Add jaggery, stir until dissolved (2 min)
11. In separate pan, fry cashews and raisins in 20ml ghee until golden (1 min)
12. Add grated coconut to kheer, stir gently
13. Add fried nuts and raisins
14. Add nutmeg powder
15. Stir well
16. Serve hot or chilled
17. ---

Track the macros of Chak-Hao Kheer and 100s of Indian dishes with Nutri Macro India.