Traditional Maharashtrian Rice Kheer (Tandalachi Kheer)

This authentic Maharashtrian Tandalachi Kheer is a rich and creamy rice pudding prepared with fragrant Ambemohor or Indrayani rice, fresh coconut, milk, ghee, saffron, and cardamom. The rice is soaked, coarsely ground, and slow-cooked in milk for a smooth, velvety texture, making it a perfect dessert for festivals, family gatherings, and special occasions.

Recipe Information

• Cuisine: Maharashtrian
• Course: Dessert
• Prep Time: 40 minutes (includes soaking)
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10
• Difficulty: Easy

Ingredients

• 1 cup Ambemohor rice or Indrayani rice
• 2 litres full-fat milk
• ½ cup freshly grated coconut
• 4 tablespoons ghee
• 1 cup sugar (adjust to taste)
• 10–12 saffron strands (optional)
• ½ teaspoon cardamom powder
• 1 tablespoon chopped almonds, cashews, and pistachios (optional)

Instructions

Step 1: Soak the Rice

Wash the rice thoroughly until the water runs clear. Soak it in clean water for 30 minutes.

Step 2: Grind the Rice

Drain all the water. Transfer the soaked rice to a blender and pulse a few times until you get a coarsely ground texture. Do not make it into a fine paste.

Step 3: Fry the Dry Fruits

Heat the ghee in a heavy-bottomed saucepan over medium heat. Add the chopped almonds, cashews, and pistachios, and fry for about 1 minute until lightly golden. Remove and keep them aside for garnishing.

Step 4: Sauté Rice and Coconut

Using the remaining ghee in the pan, add the coarsely ground rice and freshly grated coconut. Sauté for 2–3 minutes, stirring continuously until aromatic.

Step 5: Add the Milk

Pour in the boiled milk and mix well. Bring the mixture to a gentle boil while stirring continuously.

Step 6: Cook the Kheer

Reduce the heat to low and cook for 15–20 minutes, stirring frequently until the rice becomes soft and the kheer starts thickening.

Step 7: Sweeten the Kheer

Add the sugar, saffron strands, and the fried dry fruits. Mix well and cook for another 5 minutes until the sugar dissolves completely and the kheer reaches a rich, creamy consistency.

Step 8: Finish with Cardamom

Add the cardamom powder and stir well. Turn off the heat.

Step 9: Serve

Serve the kheer warm, or refrigerate for a few hours and enjoy it chilled. Garnish with additional chopped nuts and a few saffron strands before serving.

Chef’s Tips

• Ambemohor rice gives the most authentic Maharashtrian aroma.
• Grinding the soaked rice coarsely creates a naturally thick and creamy texture.
• Stir the kheer regularly to prevent the milk from sticking to the bottom of the pan.
• Add sugar only after the rice is fully cooked for the best texture.
• The kheer thickens as it cools. Add a little warm milk before serving if needed.

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheating: Warm gently over low heat and add a splash of milk if the kheer has thickened.
• Freezing: Not recommended.

Nutrition (Approx. Per Serving)

• Calories: 310
• Carbohydrates: 40g
• Protein: 8g
• Fat: 13g
• Saturated Fat: 7g
• Sugar: 22g
• Fiber: 1g
• Calcium: 250mg

Frequently Asked Questions

Why is the rice ground before cooking?
Coarsely grinding the soaked rice gives the kheer a thicker, creamier consistency while allowing the rice to cook faster.

Can I skip the fresh coconut?
Yes, but fresh coconut adds the traditional Maharashtrian flavor and richness.

Can I use basmati rice instead?
Yes, but Ambemohor or Indrayani rice provides the authentic aroma and texture.

Can I make this kheer ahead of time?
Yes. It tastes even better after chilling for a few hours.

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