Discover The Secret To Perfect Chak Hao Kheer: A Must-Try Recipe

Chak Hao Kheer is a creamy black rice pudding made by simmering rice and milk together. Sweetened with sugar and flavored with cardamom, it's garnished with roasted nuts and raisins. The black rice gives the dessert a unique purple hue and rich texture. Serve it warm or chilled for a delightful treat.

Start by soaking black rice for a few hours, then cook it in water until tender. Simmer full-fat milk separately and combine with the cooked rice. Stir in sugar and cardamom powder for sweetness and aroma. Roast nuts and raisins in ghee, then mix them into the pudding, reserving some for garnish. The rice imparts a beautiful purple hue to the creamy kheer. Serve warm or chilled, adjusting consistency with extra milk if needed.

Ingredients:

• Black rice (Chak Hao): cup
• Milk: 4 cups (preferably full-fat)
• Sugar: cup (adjust to taste)
• Cardamom powder: teaspoon
• Nuts (almonds, cashews, pistachios): 2 tablespoons, chopped
• Raisins: 1 tablespoon
• Water: 2 cups
• Ghee: 1 teaspoon (optional, for roasting nuts)

Preparation Steps:

• Wash and Soak the Black Rice
  • Rinse the black rice thoroughly under running water to remove excess starch.
  • Soak the rice in 2 cups of water for at least 4-6 hours or overnight. This helps soften the grains and reduces cooking time.
• Cook the Black Rice
  • Drain the soaked rice and transfer it to a heavy-bottomed pan.
  • Add 2 cups of water and bring it to a boil over medium heat.
  • Reduce the heat to low, cover the pan, and cook for 20-25 minutes until the rice becomes tender and absorbs most of the water. Stir occasionally to prevent sticking.
• Prepare the Milk Base
  • In another pot, bring the milk to a gentle boil over medium heat.
  • Reduce the heat and let it simmer for 5-7 minutes, stirring occasionally to avoid scorching.
• Combine the Rice and Milk
  • Once the rice is cooked, add it to the simmering milk. Stir well to mix.
  • Continue to cook on low heat, stirring frequently, for about 15-20 minutes until the kheer thickens and the rice releases its natural color, turning the kheer a beautiful purple hue.
• Add Sweeteners and Flavor
  • Stir in the sugar and cardamom powder, mixing well to dissolve.
  • Let the kheer simmer for another 5 minutes to blend the flavors. Adjust the sweetness as per your preference.
• Prepare the Garnish
  • Heat ghee in a small pan and lightly roast the chopped nuts and raisins until golden. This step enhances their flavor and gives a rich aroma.
  • Add the roasted nuts and raisins to the kheer, reserving a few for garnishing.
• Final Touches
  • Turn off the heat and let the kheer cool slightly. It will thicken further as it cools.
  • Serve warm or chilled, garnished with the reserved nuts and a pinch of cardamom powder.

Tips for Perfect Chak Hao Kheer:

• Consistency: If the kheer thickens too much, add a little warm milk to adjust the consistency before serving.
• Sweetness: Substitute sugar with jaggery for a more traditional flavor, but add it after turning off the heat to avoid curdling the milk.
• Aromatic Twist: A pinch of saffron soaked in warm milk can be added for extra richness.

Enjoy this delightful Manipuri dessert, rich in flavor, nutrients, and the unique aroma of black rice