Khira Gaintha|Kheer Puli |Milky Rice Dumplings

Khiragaintha, kheer puli, festive, Odiafood

Khiragaintha, kheer puli, festive, Odia foodLet me introduce a very delicate and extremely elevating dessert that’s unique to Odisha and West Bengal. Its Khira Gaintha or Kheer Puli. Agreed, this is not a thandai infused holi dessert, but it’s also a festive dessert, which is made during festivals. This consists of balls of rice four dough soaked in reduced cardamom flavored milk. The rice flour is cooked with water and then kneaded to form a dough, moulded into balls, and dropped into simmering milk cream. Something like Ras Malai but instead of Chhena or Paneer balls, riceflour balls are being used in this case.

Serve Khira Gaintha on its own as a delicious dessert after your satisfying meal.

I was talking to my mom over the phone last week and as always, she was scolding me about how little I eat and how thin I’m becoming day by day (sure, ma!). And yes, like every other kid, I was pretending to listen to her but I was not really. Then she said something about how she used to make special stuff for me when I was a kid because I used to be a really fussy eater. That I was. So I remember, she used to make this delicious melt-in-your-mouth dessert for me, which were not overtly sweet and a very delicate dessert. Don’t ask me the name because I’m sure even in Odisha itself they call it differently in different parts (I know, right!!). But what my ma calls it is – Khira Gaintha. Khira as in Milk and Gaintha as in small balls. So in other words, these are Milky Balls.

Khiragaintha, kheer puli, festive, Odia food

Khiragaintha, kheer puli, festive, Odia foodThere is something fascinating about food and culture. Every country, every region has its own specific cultural flavor. There is novelty and differences for sure, yet, if you dig a little more, you will find striking similarities too. When I was researching more about this dish, I realized that its very similar in taste and preparation to Modak, Momos northeast, kozhakatai from South. The ingredients and the preparation of these dishes are very similar. The only thing that separates them is what they are known as and yes, they could be sweet or savory.

Here are some other traditional Indian desserts.

Almond Rice Kheer,Almond Rice Pudding

Rose Pistachio Phirni

Manda Pitha (Rice Dumplings with Coconut Filling)

So here is my mom’s recipe that I grew up on.

Khiragaintha, kheer puli, festive, Odia food


  • Rice Flour 2 cups
  • Water 4 Cups
  • Sugar ¾ cup
  • Evaporated Milk 1 cup
  • Salt ¼ tsp
  • Cardamom powder 1 Tbs
  • Shredded Coconut 1/2 cup
  • Milk 6 Cups
  • Crushed Cashew and Almonds – ¼ cup
Milky Rice Dumplings
Kheer Puli


  • If you don’t have Rice Flour handy, soak the rice in water for about 5 to 6 hours. Then wash and drain the water from rice and keep it aside. Grind the rice to a fine mixture
  • Boil water in a deep pan. Add a tsp of oil and a tsp of salt to this. Now gradually and continuously add the rice flour to the water and keep stirring. Make sure there aren’t any lumps. Lower the flame, cover the pan with a lid and cook it for five minutes.
  • Take this mixture and turn it on to a wide plate. Let it cool.
  • Once it has cooled just enough knead it with your fingers so that it forms a ball.
    Make small balls and steam them
  • In another deep pan boil the milk and evaporated milk. Simmer in low flame until milk thickens. Add the rest of the sugar, Cardamom powder and heat the milk some more.
  • Now one by one drop the rice balls into the boiling milk and continue stirring.
  • You can make a paste with 1 tbs of rice powder and add it to the milk to thicken it.
  • Add the coconut in the end along with slivered cashew and almonds.
  • Serve it cool.

If you like heirloom dishes, try my other traditional recipes:

Rice Kheer/Rice Pudding

Sandesh [shon-daesh]

Manda Pitha (Rice Dumplings with Coconut Filling)

PIN for Later:Khiragaintha, kheer puli, festive, Odia food

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

38 thoughts

  1. Beautiful, I remember my grandmother use to make a similiar dish when I was little. But we used coconut milk and the dumplings were made from regular flour… Milk dumplings, yummy.

    Liked by 1 person

  2. I love cashews and almonds which is what your recipe calls for so I’m certain that I would love this dish! Thanks for sharing this great recipe!

    Liked by 1 person

  3. I’m a southern girl and omg this looks so yummy and sounds so fancy . I’m totally that girl that would try this but I’m sure I would mess it up for whatever reason deserts and baking never have gone well for me lol im thinking it might be my impatience .

    Liked by 1 person

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