Rice pudding with detailed step by step photos recipe. Rice Kheer or Chawal ki Kheer is one among the foremost and popular dessert in North India. It is a traditional Indian rice pudding which is quite long process but it's really easy to make. 

Made by simmering rice and milk in heavy pot or big vessels for a long time, this kheer has a rich, creamy taste and attractive pink colour that comes out of the natural thickening of milk. 

Krishna Janmashtami is a Hindu festival that celebrates the birth of Krishna, the eighth avatar of lord Vishnu. Krishna devotees all around the world celebrate this festival with great joy and enthusiasm. 

Various dishes are made on this day to offer to the deity. We made chawal ki kheer as a bhog (prasad). Rice Kheer or Chawal ki Kheer is a milk based sweet and this creamy dish that is offered to lord Krishna on the auspicious occasion of Janmashtami.  

This tradition is going on my mom side, so I followed the same tradition. As we all know the story goes Lord Krishna was very fond of butter and all dairy products. So dishes using milk, or milk products like dahi, white butter are included in the prasad(bhog).



What is Kheer?

Kheer is an Indian pudding where rice is cooked with milk until creamy texture. Traditionally kheer is seasoned with cardamom and saffron.

Kheer is an all time favorite Indian dessert. All of us, in fact have grown up, enjoying it with the family and for all festivities, it's a must sweet at our home. Rice Kheer also brings back many memories of my childhood. I've learn this thick & creamy texture rice ki kheer from my papa(dad). Whenever we visit to my hometown, my dad make chawal ki kheer for us(for all siblings) and that will be finished in same day only. 😜😋😋

Kheer is a rice pudding, originating from the Indian subcontinent, made by boiling rice, broken wheat, sabudana or vermicelli with milk and sugar; it is flavored with cardamom, raisins, saffron, cashews, pistachios or almonds. 

Rice Pudding is typically served during a meal or after a meal as a dessert. It is also known in some regions as payasam, payasa, and phirni, while in Bengal the payesh is a variation of Kheer.

Let's see how to make Chawal ki Kheer recipe with step by step photos

Course : Dessert
Cuisine : Indian
Prep Time : 10 minutes
Cook Time : 1 hour
Total Time : 1 hour 10 minutes
Servings : 4 people
Author : Jolly Makkar

Ingredients : 

Full Fat Milk - 1 litre 
Rice - 3 tbsp (Washed and soaked for 30 minutes)
Saffron strands - 15-20
Cardamom Pods/powder - 4-5 / 1/2 tsp 
Chopped Almonds - 1/4 cup (Washed and soaked for 30 minutes)
Sugar - 1/4 cup 

Preparation Method :

1. Wash the rice properly and soaked it for 30 minutes.

2. Heat milk in a pan. When it comes to a boil, add drained rice. 

3. Cook on low heat till rice is cooked. Add saffron strands in between. 

4. Keep stirring in between. It will take 45 minutes to an hour for the kheer to thicken. Scrap all cream from the sides.

5. Add cardamom pods (seeds as well its skin also) that gives natural flavour to dish or you can use the cardamom powder too.

6. Add sugar and cook for another 5 minute.

7. Add chopped almonds or any dry fruits like pistachio or raisins.

8. Garnish with almonds. Serve hot or chilled.

Notes **

• Use full fat milk to make the kheer.
• You can skip adding saffron if you wish to.
• When it is cooked, checked using your finger it is easily mashed or not.
• Soaking the rice is very important so do not miss this step.
• Cook the kheer on low heat and in a heavy bottom pan.

Keep it covered at room temperature where it will stay deliciously fresh for a few days or covered in the fridge where it will stay fresh for up to a week.

What is coconut cake?

This eggless coconut cake is very easy and tender cake recipe to make without any fuss. Fabulously coconutty flavored cake topped with a desiccated coconut. Super easy, moist, fluffy and dense at the same time, this delicious cake is a total delight to the tastebuds😍😍


I have posted quite a few eggless cakes recipes till now in my blog, but this recipe of eggless and simple coconut cake recipe is unique. Unlike the other cake recipes, the coconut cake is not just topped with desiccated coconut, but also mixed to the cake batter.

This is an eggless cake and uses yogurt and oil as an egg substitute. Both are my favourite ingredients and perfect substitute for eggs. It gives a wonderful texture to the cake. I use the saffron colour  touch up the celebration of Independence special, it's totally optional if you don't like it, just avoid it. In this cake the colour will make your cakes more attractive.


My situation is like that only. When he'll be fine little bit, I was down with cold and fever :( now I am little bit fine, so coming with an interesting baking recipe. After a decade I baked something, I remember last time I baked "Homemade Fudgy Walnut Brownie" during Christmas time, almost 8 months passed.

Today is the perfect day to post one of my favorite cake, today is Independence day and Raksha Bandhan as well. 

          Happy Independence Day + Raksha Bandhan to All

This is our Recipe Swap Challenge month, where we choose recipes from our partner's blog, this month my partner is Sujata Roy didi who blogs at BatterUpwithSujata. She is amazing blogger, I know her since very long time and she is so friendly in nature, very cooperative and naughty too 😃😃 

Her recipes are awesome and mostly to those who are more health consciousus like sugar free, vegan and gluten free recipes. She is such a great blogger that I have ever met(virtually), we didn't met face to face but ya definitely will meet one day. 

This time I have tried her coconut cupcake recipe, but I did some minor changes into the recipe, firstly pattern cupcake into loaf cake 😉, tutti frutti with chocochips

and I used plain flour, the actual recipe taken two varieties of flour soybean with all purpose flour, as I know my family members don’t like the soya bean flour into cakes so I avoid it. 

I have posted quite a few eggless cakes recipes till now in my blog, but this recipe of eggless coconut cake recipe is unique. Unlike the other cake recipes, the coconut cake is not just topped with desiccated coconut, but also mixed to the cake batter. 

So I hope you will love this coconut loaf cake! It is:

** Super coconutty
** Rich and Decadent
** So Easy

Let's see this how to make easy and soft, moist coconut cake recipe with step by step photos method plus video..

Total Time : 45 minutes
Preparation Time : 10 minutes
Baking Time : 30-35 minutes
Servings : 4 person
Cuisine : Baking
Author : Jolly Makkar

[Measuring cup used, 1 cup = 240 ml, 1 tsp = 5ml, 1 tbsp = 15ml]

Ingredients :

Refined flour – 1.5 cup
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Desiccated coconut – 1 cup + 2 tbsp for sprinkle
Oil – 1/2 cup
Milk – 3/4 cup
Thick yogurt – 1/4 cup
Milk powder – 1/4 cup
White Sugar/Powdered sugar – 1 cup
Vanilla essence – 1 teaspoon
Saffron food colour – 2 drops, optional
Choco chips to sprinkle

Other EQUIPMENTS

Loaf tin
butter paper
whisker/ hand machine

Preparation Method :

1. Preheat oven at 180 deg C for 10 minutes. Meanwhile lay butter paper inside the tin(only for the bottom)…Grease it with butter.

2. In a bowl sieve the flour, baking powder and soda. After sieving then add dessicated coconut.

3. In another bowl whisk milk, white sugar, add yogurt and oil. Mix well until sugar completely dissolves. Add milk powder and whisk again.

4. Add vanilla essence. Whisk well.

5. Now add the dry ingredients gradually and mix well. Make a lump free batter. 

6. Divide the batter into two bowls, in one bowl add 2 drops of saffron, mix well. Add choco chips into the batter. mix it with light hands.(You can add tutti-frutti, dry fruits) Check the video

7. Pour the batter into the loaf tin. Tap the cake for 1 or 2 times, if there is bubbles in batter it will set, after tapping. 

8. Bake the cake at the same temperature for 30-35 mins or until the toothpick inserted at the center comes out clean. Mine will ready in 35 min.

9. Immediately transfer the tin onto a wet cloth for easy unmold. Allow it to cool for15 minutes, then invert and carefully peel of the butter paper. Then allow it to cool for least an hour before slicing. 

10. Sprinkle desiccated coconut on top(optional), slice it and Serve it with tea, coffee or enjoy on your munching time.

Notes 

1 . Instead of refined flour or APF you can use whole wheat flour or atta in the cake batter. Or use any gluten free flour.

2.  You can use same amount of butter instead of oil.

3. Baking time again differs from oven to oven, depends on the tin also… mine took around 35 mins flat for the cake to bake fully but what I would suggest is check after 30 mins then proceed accordingly.

4.Instead of vanilla essence you can use any flavour of your choice, like cardamom powder, nutmeg powder, cinnamon powder etc. 

5. Food colour is also optional but colour will make your cakes more attractive.

6. I used homemade curd , you can use market based dahi too.

Coconut Loaf Cake Video Recipe

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