TOPICS COVERED
Kheer or rice pudding belongs to the Indian cuisine.
Kheer or rice pudding is a must during winter seasons
Ingredients
Full fat Milk- 2 kg
Rice- 150 grams (sonachur or goldana rice)
Jaggery (khajur gur or patali gur) -180 (or as per taste)
Cardamom powder- 1/2 tablespoon
Step by step recipe with images
1) Firstly take a pan and add 2 kg of milk to it.
2) Keep the flame at medium high and let it boil.
3) Add 1/2 tablespoon of cardamom powder to it.
4) Boil it well.
5) Once it has boiled, turn the flame to low.
6) Now take 160 grams of rice in a bowl. ( I prefer sonachur or goldana rice due to it’s aroma)
7) Wash the rice properly .
8) Drain the water and keep it aside.
9) Now add the rice to the milk.
10) Stir it well and cook it for 15 to 20 minutes on low flame. Keep stirring it well.
11) Meanwhile take 160 grams of jaggery.( khajur or patali gur)
12) Chop or grate it well using a knife or grater. Keep it aside for later.
13) Now check to see whether the rice is cooked or not.
14) When the rice gets cooked , stir it well and cook it for another 10 minutes until it reduces by 60%.
15) Finally when it turns creamy with an even texture, turn off the flame.
16) Now slowly add the jaggery while stirring it continuously. (Turn off the flame before this step)
17) Mix it well until the jaggery dissolves and it changes colour and turns more creamy.
18) Finally garnish it with chopped dry fruits and your yummy jaggery rice pudding is ready to be served.
Tips and Tricks
1) Use full fat milk.
2) Prefer using khajur gur or patali gur
3)Prefer using sonachur or goldana rice as it is highly aromatic.
4) Keep the flame at low and stir it continuously.
5) Cook it well until it reduces to 60%.
6) Turn off the flame before adding jaggery or it will curdle the milk and spoil it.
Recipe card
Gur ka kheer
Ingredients
- Full fat Milk- 2 kg
- Rice- 150 grams (sonachur or goldana rice)
- Jaggery (khajur gur or patali gur) -180 (or as per taste)
- Cardamom powder- 1/2 tablespoon
Instructions
- Firstly take a pan and add 2 kg of milk to it.
- Keep the flame at medium high and let it boil.
- Add 1/2 tablespoon of cardamom powder to it.
- Boil it well.
- Once it has boiled, turn the flame to low.
- Now take 160 grams of rice in a bowl. ( I prefer sonachur or goldana rice due to it’s aroma)
- Wash the rice properly .
- Drain the water and keep it aside.
- Now add the rice to the milk.
- Stir it well and cook it for 15 to 20 minutes on low flame. Keep stirring it well.
- Meanwhile take 160 grams of jaggery.( khajur or patali gur)
- Chop or grate it well using a knife or grater. Keep it aside for later.
- Now check to see whether the rice is cooked or not.
- When the rice gets cooked , stir it well and cook it for another 10 minutes until it reduces by 60%.
- Finally when it turns creamy with an even texture, turn off the flame.
- Now slowly add the jaggery while stirring it continuously. (Turn off the flame before this step)
- Mix it well until the jaggery dissolves and it changes colour and turns more creamy.
- Finally garnish it with chopped dry fruits and your yummy jaggery rice pudding is ready to be served.
