Jaggery rice kheer

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Jaggery rice kheer/ gur we payesh...


: Ingredients: 

1.5ltr. milk, 4 tbsp of broken basmati rice, 100g of grated jaggery, 5 to 6 crushed cardamom, 1 and 1/2 tsp ghee.

: Method:

Take heavy bottom pot,  pour the milk and give it a boil. After the milk starts boiling, lower the flame to low medium heat and let it boil for 10 minutes. And keep on stiring in between. 

After 10 minutes crushed the cardamom and add to the boiling milk, now add the broken basmati rice which was washed properly and soaked for 10 minutes. And keep on stiring in between now let the rice cook in the milk for 20 minutes, meanwhile the milk will become thicker. 

After 20 minutes check the rice, it will become nice and soft, Now turn the heat to medium and stire continuously and thicken the kheer to a batter like consistency. After it reaches to the right consistency, turn off the flame. And let it cool for 5 to 7 minutes. 

After 7 minutes add the grated gur or jaggery. (Tips:- Please now do not try to meet x it otherwise the kheer will curdle). Just add the jaggery and cover it until it is completely cooled down. After the kheer cools down, uncover and mix slowly. The colour of the kheer will change to light brown.( Jaggery rice kheer can be consumed hot or chilled). Keep it on the refrigerator for at least 1 hour or until the kheer is set and chilled.

Jaggery rice kheer or gur er payesh is an outstanding sweet of West Bengal. The combination of rice and milk. And to which the gur/ jaggery give a earthen flavor to the kheer... Delicious.


Eat healthy and stay healthy 🤗
Love sumana 🤗



 

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