Tandalachi Kheer Recipe / Maharashtrian Rice Kheer Recipe with step by step pictures
Posted on March 31st, 2013
Rice is called ‘tandul’ in Marathi. ‘Tandalachi kheer’ is nothing but Maharashtrian version of rice pudding. This is extremely delicious Maharashtrian dessert. The method of preparation may vary in different regions of Maharashtra. I am sharing my mom’s way of making kheer. I have been following her recipe without failure. I hope you will also like it.
This recipe makes 8-9 medium sized bowls of kheer.
- Rice – ¾ cup
- Sugar – 1 cup (you may reduce if you don’t like very sweet)
- Milk – 3 cups
- Sajuk Tup (ghee or clarified butter) – 1 and 1/2 tbsp
- Cardamom powder – 1 tsp
- Pinch of salt
Ingredients to grind
- Dry coconut – 1 big piece
- Almonds – 6
- Cashew nuts – 8-9
- Dry dates – 5
How to make Maharashtrian Rice kheer?
- First dry roast rice on medium heat until it gets slight brown color.
- Grind roasted rice coarsely.
- Remove the seeds from dry dates and cut coconut into pieces.
- Then grind cashew nuts, dates, almonds and coconut together to a fine powder. Keep it aside.
- Boil 2 and ¼ cups of water in a heavy bottomed vessel. Once water comes to boil, add ground rice and cook until rice is cooked completely.
- Then add sugar.
- Add ground dry fruits powder and pinch of salt. Mix well and cook for 2-3 minutes.
- Now it’s time to add ‘sajuk tup’/pure ghee (clarified butter).
- Now add milk and let it boil. Keep stirring in between.
- Finally add cardamom powder and mix well. Allow kheer to simmer on low heat for 10 minutes until it thickens nicely.
- Due to addition of dry fruits powder, kheer becomes thick. We prefer thick version but if you don’t like then you can add more milk to it.
- Garnish with sliced almonds and serve warm.
Do give it a try and let me know how you liked it. For any questions, you can contact me on my facebook page or leave a comment below.