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Photo of Rasaawal by Namita Tiwari at BetterButter


Namita Tiwari
60 minutes
Prep Time
120 minutes
Cook Time
4 People
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Tastiest recipes are sometimes born in the humblest of kitchens with simplest ingredients. This is my Naani’s recipe. Unique in taste, texture and flavour and with just four ingredients, this kheer has a rustic charm to it. Naani used to cook it in a clay pot in wood fired chullah. Juice and rice simmered overnight in gentle heat to become thick and translucent. In the morning, milk and almonds were added and the delicious kheer was served for breakfast.

Recipe Tags

  • Veg
  • Easy
  • North Indian
  • Boiling
  • Dessert
  • Low Fat

Ingredients Serving: 4

  1. 1 liter fresh sugarcane juice
  2. ½ liter milk
  3. 2 tablespoons rice
  4. A handful of almonds


  1. Soak rice in clean water for 1-2 hours.
  2. Take sugarcane juice in a thick bottom steel wok. Add soaked rice.
  3. Cook till it starts boiling. A lot of scum will collect on top. Remove it with a ladle and throw it. You will have to keep cleaning four- five times till juice becomes transparent.
  4. Lower the heat and let it simmer for 2 to 3 hours or till rice becomes tender and juice becomes really thick and golden and is reduced to less than half. Keep stirring throughout.
  5. Take milk in a vessel. Boil and reduce it to half.
  6. Blanch almonds. Remove skin. Split into two from the center.
  7. Add thickened milk to rice mixture. Mix till you get a uniform consistency. Do not heat or boil the kheer after adding milk. Add blanched almonds.
  8. Serve chilled or warm according to climate.

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