Chakhao Kheer
An authentic dessert recipe from Manipur, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
DessertIngredients
For 4 servings
100g Chakhao (Manipuri black rice)
800ml Full-fat milk
80g Sugar
4piece Green cardamom pods
20g Cashew nuts
20g Raisins
1tbsp Ghee
200ml Water
8 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the chakhao (black rice) thoroughly under cold water until the water runs less purple. Soak in water for 30 minutes, then drain.
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In a heavy-bottomed saucepan, combine the soaked black rice with 200 ml water. Cook on medium heat for 10–12 minutes until the rice is partially cooked and the water is absorbed.
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Add the full-fat milk to the partially cooked rice. Stir well and bring to a gentle boil over medium heat.
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Reduce heat to low. Add crushed cardamom pods (or cardamom powder from the seeds). Stir frequently to prevent the milk from sticking to the bottom.
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Simmer on low heat for 20–25 minutes, stirring every few minutes, until the rice is completely cooked and the kheer has thickened to a creamy consistency. The colour will deepen to a beautiful deep purple.
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Add sugar and stir until completely dissolved. Taste and adjust sweetness.
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Cook for another 5 minutes until the kheer reaches your desired consistency — it will thicken further as it cools.
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In a small pan, heat ghee and lightly fry the cashew nuts until golden. Add raisins and fry for 30 seconds until they plump up.
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Pour the kheer into serving bowls. Top with the fried cashews and raisins.
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Serve warm or chilled — both are delicious.
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Chef's Tips
Chakhao (Manipuri black rice) is a GI-tagged heritage grain with a nutty flavour and stunning deep purple colour — it's what makes this kheer unique.
Soaking the black rice before cooking reduces the cooking time and helps it cook more evenly in the milk.
Stir the kheer frequently while it simmers — black rice starch is sticky and will cause it to catch on the bottom if left unattended.
The kheer thickens considerably as it cools; if serving chilled, make it slightly thinner than desired consistency.
About This Dish
Chakhao Kheer is a traditional dessert dish from Manipur, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Chakhao (Manipuri black rice) is a GI-tagged heritage grain with a nutty flavour and stunning deep purple colour — it's what makes this kheer unique. - Soaking the black rice before cooking reduces the cooking time and helps it cook more evenly in the milk. - Stir the kheer frequently while it simmers — black rice starch is sticky and will cause it to catch on the bottom if left unattended. - The kheer thickens considerably as it cools; if serving chilled, make it slightly thinner than desired consistency.
Category
Dessert
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy