Chakhao Kheer: A Meitei Mithai to Make Your Dil Dance!

Namaste and Khurumjari! (That’s hello in Manipuri, folks!) Chef Curry Do’pyaza here, ready to whisk you away on a culinary journey to the beautiful land of Manipur, nestled in the northeast of India. Today, we’re diving deep into the creamy, dreamy world of Chakhao Kheer, a sweet rice pudding that’s as unique as it is delicious.

This isn’t your everyday kheer, my friends. This is Chakhao Kheer, made with the wonderfully fragrant and nutty Chakhao (black rice) of Manipur. It’s a dish that warms the soul and brings a smile to your face, especially during festivals like Ningol Chakouba (a day dedicated to celebrating daughters and sisters) and other auspicious occasions. It’s also a popular treat during the cooler months, when a warm, comforting dessert is just what the doctor ordered.

A Little History, A Lot of Love

Chakhao, also known as black rice, has been cultivated in Manipur for centuries. It was once reserved for royalty and special occasions, making it a truly regal grain. Chakhao Kheer is a traditional dish passed down through generations, each family adding their own special touch to this delightful dessert. It’s a taste of history, a spoonful of tradition, and a whole lot of love in every bite!

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:

Chakhao (Black Rice): 1 cup
Dudh (Full Cream Milk): 4 cups
Cheeni (Sugar): ½ cup (adjust to your sweetness preference)
Elaichi (Green Cardamom): 4-5 pods, lightly crushed
Kaju (Cashews): 10-12, chopped
Badam (Almonds): 10-12, chopped
Kishmish (Raisins): 1 tablespoon
Ghee (Clarified Butter): 1 teaspoon (optional, but adds a lovely richness)

Instructions:

Wash the Chakhao: Gently wash the black rice 2-3 times under cold running water until the water runs clear. This removes any excess starch.
Soak the Chakhao: Soak the washed rice in 2 cups of water for at least 30 minutes. This helps the rice cook faster and become nice and soft.
Simmer in Milk: In a heavy-bottomed pan or pot, bring the milk to a gentle boil over medium heat.
Add the Rice: Drain the soaked rice and add it to the simmering milk. Stir well to prevent sticking.
Cook Slowly: Reduce the heat to low and let the kheer simmer gently, stirring occasionally, for about 30-40 minutes, or until the rice is cooked through and the kheer has thickened to your desired consistency. The milk will reduce and become wonderfully creamy.
Sweeten the Deal: Add the sugar and crushed cardamom pods. Stir well until the sugar is completely dissolved.
Nuts and Raisins: Add the chopped cashews, almonds, and raisins. Stir gently to combine.
Ghee Magic (Optional): If you’re feeling fancy, add a teaspoon of ghee for an extra layer of flavor and richness.
Simmer Some More: Continue to simmer for another 5-10 minutes, allowing the flavors to meld together beautifully.
Serve with Love: Remove from heat and let the kheer cool slightly before serving.

Tips for the Best Chakhao Kheer:

Patience is Key: The secret to a perfect kheer is slow cooking. Don’t rush the process. The longer it simmers, the creamier and more flavorful it becomes.
Stir, Stir, Stir: Stir the kheer frequently to prevent the rice from sticking to the bottom of the pan.
Sweetness Control: Adjust the amount of sugar to your liking. Start with less and add more as needed.
Garnish with Flair: Before serving, garnish with a sprinkle of chopped nuts and a few strands of saffron (kesar) for a touch of elegance.

Cooking Variations:

Pressure Cooker: For a quicker version, you can cook the kheer in a pressure cooker. Combine the rice, milk, sugar, and cardamom in the cooker. Cook for 2-3 whistles on medium heat. Let the pressure release naturally before opening. Add nuts and raisins after opening.
Slow Cooker/Crockpot: For a truly hands-off approach, cook the kheer in a slow cooker on low heat for 4-6 hours. Stir occasionally.
Induction Stove: Follow the same instructions as the gas stove method, adjusting the heat settings as needed.
Microwave: Not recommended as it is difficult to achieve the desired creamy texture.

Nutritional Information (Approximate, per serving):

Calories: 250-300
Protein: 6-8g
Fat: 8-10g
Carbohydrates: 40-45g

Serving Suggestions:

Serve Chakhao Kheer warm or chilled, depending on your preference.
Garnish with chopped nuts, saffron strands, or a drizzle of honey.
Pair it with a dollop of fresh cream or a scoop of vanilla ice cream for an extra indulgent treat.
Enjoy it as a dessert after a hearty Indian meal, or as a sweet snack any time of day.

So there you have it, folks! My take on the delightful Chakhao Kheer. It’s a recipe that’s easy to make, incredibly delicious, and full of cultural significance.

Now, it’s your turn! Go ahead, try this recipe at home. You’ll be amazed at how easy it is to create this delicious Indian mithai. Share it with your friends and family. Let them experience the magic of Chakhao Kheer!

Happy Cooking!
Chef Curry Do’pyaza signing off.