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Tandalachi Kheer / Maharashtrian Rice Kheer

Total votes: 139
Tandalachi Kheer / Maharashtrian Rice Kheer

Rice 3/4 cup
Sugar 1 cup
Milk 3 cups
Sajuk Tup / ghee / clarified butter 1(1/2) tbsp
Cardamom powder 1 tsp
salt a pinch

To Grind

Dry coconut 1 big piece
Almonds 6
Cashew nuts 8-9
Dry dates 5


1. First dry roast rice on medium heat until it gets slight brown color.
2. Grind roasted rice coarsely.
3. Remove the seeds from dry dates and cut coconut into pieces.
4. Then grind cashew nuts, dates, almonds and coconut together to a fine powder. Keep it aside.
5. 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.
6. Then add sugar.
7. Add ground dry fruits powder and pinch of salt. Mix well and cook for 2-3 minutes.
8. Now it’s time to add sajuk tup/pure ghee (clarified butter).
9. Now add milk and let it boil. Keep stirring in between.
10.Finally add cardamom powder and mix well. Allow kheer to simmer on low heat for 10 minutes until it thickens nicely.
11.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.
12.Garnish with sliced almonds and serve warm.

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