Basmati rice
बासमती चावलباسمتی چاول
bāsmatī chāwal
Rinsed and soaked.
Its job: Starch that thickens the milk.
Science-backed recipe
From the MedRise Food Science kitchenPublished
Chawal ki Kheer with Kewra and a Hint of Rose
Also called Rice Kheer · Payasam · Firni’s cousin · चावल की खीर · چاول کی کھیر
Basmati rice slow-thickened in milk with cardamom and saffron, finished off the heat with kewra water and a few drops of rose water.
In short
Chawal ki kheer is rice pudding cooked in milk with cardamom and saffron. This Instant Pot version is finished with kewra water and a hint of rose water.
From the MedRise Food Science kitchenPublished - Active
- 50 min
- Prep
- 10 min
- Total
- 50 min
- Serves
- 6
Why this recipe works
- ✓Instant Pot creamyNo hour of stirring.
- ✓Kewra and roseAdded off the heat.
- ✓Sugar at the endRice softens fully.
- ✓FestiveDiwali, Eid and every celebration.
What is kheer?
Kheer is rice simmered in milk until creamy, sweetened and scented with cardamom. It’s one of the oldest Indian desserts and made for nearly every celebration. Kewra (screwpine flower water) gives the classic Mughlai perfume.
Meet the ingredients
The main ingredients, with their English, Hindi and Urdu names.
Kewra water
केवड़ा जलکیوڑہ پانی
kevṛā jal
Screwpine flower water.
Its job: The festive perfume.
Rose water
गुलाब जलعرق گلاب
gulāb jal
Food-grade rose water.
Its job: A floral hint.
Green cardamom
इलायचीالائچی
ilāychī
Ground.
Its job: Warm aroma.
The lab notes
The science behind every step
Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.
Lab note01
Rice starch thickens the milk
Lightly crush the soaked rice.
As rice cooks, starch granules swell and leak amylopectin into the milk, thickening it into a creamy pudding; broken grains release more.
Lab note02
Sugar at the end
Add sugar only after the rice is soft.
Sugar competes for water and slows starch swelling, so rice cooked in sweet milk stays firm. It also makes milk scorch faster.
Lab note03
Perfumes off the heat
Stir in kewra and rose water after turning off the heat.
Their aroma compounds are volatile and boil away; added off the heat they stay fragrant.
How to make it, at a glance
- Toast the riceSelect Sauté and warm the ghee. Add the drained rice and stir 1 minute, then lightly crush some grains with the spoon.
- Pressure cookAdd the milk and water, scraping the bottom well so nothing sticks (this avoids the burn warning). Lock the lid and pressure cook on High for 20 minutes; natural release 15 minutes.
- Thicken and sweetenSelect Sauté (Less). Stir in the sugar, cardamom and saffron and simmer, stirring constantly, until it coats the spoon, 5–8 minutes.
- PerfumeTurn off the heat. Stir in the kewra water and the rose water.
- ServeServe warm or chilled, topped with nuts and rose petals. It thickens as it cools.
Exact amounts and timings are in the recipe card below.
Health benefits, honestly rated
A festive dessert.
Macros per serving
Calories240
Protein7 g
Carbs34 g
Fat9 g
Fiber0 g
Sodium70 mg
2.9 g protein per 100 calories. Estimated from the ingredients with USDA FoodData Central values.
Gym-friendly tip: Treat-sized. For more protein, serve with a cup of milk (+8 g) or Greek yogurt.
Calcium
Whole milk supplies calcium and protein.
Keep in mind
- High in added sugar; small bowls.
General nutrition information, not medical advice. Numbers marked “estimated” are calculated from the recipe’s ingredients and vary with brands and portions. If you have diabetes, heart or kidney disease, a food allergy, or are pregnant, ask your doctor or a registered dietitian how this dish fits your diet.
Health sources: NIH Office of Dietary Supplements: Calcium · Dietary Guidelines for Americans
See the full ingredient health guide: benefits, traditional roots and the science →
Questions, answered
Can I make kheer in an Instant Pot?
Yes: 20 minutes on High, then simmer with sugar on Sauté.
What is kewra water?
A floral water distilled from screwpine flowers, the classic perfume for kheer and biryani.
What does kewra taste like?
Floral and sweet, a little like rose and pandan.
Why did my Instant Pot say Burn?
Milk solids stuck to the bottom; always scrape after sautéing.
About MedRise Food Science
Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.
Recipe card
Chawal ki Kheer
Creamy chawal ki kheer in the Instant Pot: basmati rice cooked in whole milk with cardamom and saffron, sweetened at the end and perfumed with kewra water and a hint of rose water.
Prep10 minCook40 minTotal50 minServes6 servings
Ingredients
Kheer
To finish
Instructions (Instant Pot)
- Toast the riceSelect Sauté and warm the ghee. Add the drained rice and stir 1 minute, then lightly crush some grains with the spoon.
- Pressure cookAdd the milk and water, scraping the bottom well so nothing sticks (this avoids the burn warning). Lock the lid and pressure cook on High for 20 minutes; natural release 15 minutes.
- Thicken and sweetenSelect Sauté (Less). Stir in the sugar, cardamom and saffron and simmer, stirring constantly, until it coats the spoon, 5–8 minutes.
- PerfumeTurn off the heat. Stir in the kewra water and the rose water.
- ServeServe warm or chilled, topped with nuts and rose petals. It thickens as it cools.
Stovetop method
- SimmerSimmer the rice in the milk in a heavy pot, stirring often, until creamy, 45–50 minutes. Sweeten and perfume as above.
Notes
- Kewra is strong
- Start with ½ tsp and add more drop by drop; rose water should be a hint, not the main flavor.
- Storage
- Refrigerate up to 4 days; thin with a little milk.
Equipment
- Instant Pot (6 qt)