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The Hirshon Indian Rice and Rose Pudding - गुलाब चावल पुडिंग

The Hirshon Indian Rice and Rose Pudding – गुलाब चावल पुडिंग

  • Total Time: 0 hours


Units Scale
  • Filtered water for soaking rice
  • 1/4 cup uncooked Basmati Rice
  • 3/4 tsp. Ghee (clarified butter)
  • 1 liter Half and Half
  • 1/2 cup sugar + 2 tbsp.
  • 1 tsp Gulkand, homemade or store-bought (optional but strongly recommended!)
  • 1 tbsp dried Rose Petals
  • 2 drops ONLY Rose Essence or Rose Water
  • 2 peeled Cardamom pods, ground to a powder


  1. Start by rinsing the measured rice in cold water 3-4 times and then soak the rice in filtered water for at least half an hour. You may soak rice much earlier before you move on to the next step.
  2. Soak the rice for 1 hour,  wash and drain well.
  3. Heat ghee in a pan and fry the rice for 3-4 min on medium flame, avoiding them to stick to the base.
  4. Add 2 cups of water to the rice, and cook on medium flame till boiling point. Lower the flame and simmer for just 2 more min until rice is almost cooked. There is no need here to get the rice completely cooked, half cooked rice will work best.
  5. Now, add half and half to the pan and cook on medium flame till the boil comes. Lower the flame and start simmering for next 25-30 min stirring frequently in between. You have be really careful here not to stick the Kheer at the bottom of the pan else it would spoil the taste of the whole thing.
  6. Add sugar to it and keep simmering for next 10 min. check the consistency, it should be runny at this time else it would get denser later.
  7. In a heavy bottom saucepan, pour the milk and let it cook on low heat. Stir occasionally to take care that the milk doesn’t boil over.
  8. Stir and let the rice cook in the milk till the grains are soft. Keep the heat on low throughout.
  9. Add the crushed cardamom at this stage. Stir the Kheer occasionally to check that it doesn’t stick to the bottom.
  10. After letting the milk simmer for almost an hour, the milk would have reduced and thickened. Add a small amount of Gulkand/ rose petal jam and stir everything to incorporate.
  11. Cook for another 10 minutes till the jam dissolves. The Gulkand will change the colour of the Rose Kheer slightly. At this stage, when the Kheer is almost cooked, add a tablespoon’s worth of dried rose petals and stir them in.
  12. Now take the Kheer off the heat and let the rose petals steep in. You may adjust the flavour of the roses by adding more rose petals and Gulkand. But adding more Gulkand will also sweeten the Rose Kheer further. You can taste and change the quantities according to how strong you want the rose flavour to be.
  13. Finally, CAREFULLY add the drops of rose essence or rose water and stir it in. Once the Rose Kheer cools to room temperature, you can transfer it to the fridge to chill. Chilling the kheer also thickens it.
  14. Serve this delicate Rose Kheer cool or warm (TFD prefers it ice cold).
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 482.42 kcal
  • Sugar: 36.94 g
  • Sodium: 106.5 mg
  • Fat: 30.24 g
  • Saturated Fat: 18.79 g
  • Carbohydrates: 46.42 g
  • Fiber: 0.2 g
  • Protein: 8.41 g
  • Cholesterol: 96.51 mg