How to make Chenna aur Chawal ki Kheer -

Chenna added to rice kheer makes it extra tasty

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chenna (छैना), Rice (chawal)

Cuisine : Bengali

Course : Mithais

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For more recipes related to Chenna aur Chawal ki Kheer checkout Chennar Payesh, Rosogolla . You can also find more Mithais recipes like Ande ka Halwa Gajar Ke Tukde Anar ki Barfi Mawa Gujiya Tart

Chenna aur Chawal ki Kheer

Chenna aur Chawal ki Kheer Recipe Card


The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chenna aur Chawal ki Kheer Recipe

  • Chenna 1/4 cup

  • Rice (chawal) soaked for 1/2 hour and drained 1/2 cup

  • Milk 2 cups

  • Bay leaf 1

  • Black cardamom 1

  • Green cardamoms 2-3

  • Ghee 1 tablespoon

  • Raisins 2 tablespoons

  • Cashewnuts 8-10

  • Almonds sliced 1 tablespo for garnishing

  • Castor sugar 1/2 cup


Step 1

Heat milk in a non-stick pan, add rice and bay leaf, mix and cook on low heat till the rice is done.

Step 2

Remove the skin of both the cardamoms, put the seeds in a mortar and crush them with a pestle. Add this mixture to the pan and mix well.

Step 3

Heat ghee in another non-stick pan, add raisins and cashewnuts and sauté till lightly browned.

Step 4

Once the rice in the 1st pan is cooked, discard bay leaf.

Step 5

Add sliced almonds to the 2nd pan and sauté for ½ minute. Add this mixture to the rice mixture in the 1st pan. Add castor sugar and mix well.

Step 6

Break the chenna into small pieces and add the rice mixture and cook for 4-5 minutes.

Step 7

Transfer the kheer into serving bowls, garnish with sliced almonds and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.