Jaggery kheerImage Credit source: being_a_food_vlogger_
The fun of winter season in India seems incomplete without hot desserts. As soon as winter starts, many types of traditional things start being made like carrot and moong dal halwa, panjiri, jaggery, sesame and dry fruits laddus, flaxseed laddus. These not only taste amazing but also provide warmth to the body from within and nutrients. You too must have eaten jaggery kheer in your childhood, which is a wonderful winter dessert. In this article you will learn the recipe of Jaggery Kheer step by step.
Apart from keeping the body warm, jaggery is also rich in some minerals like calcium and iron. Other ingredients added to kheer like almonds, cashews, etc. are also sources of many nutrients including protein, fiber, good fats. So let us know how to make creamy, delicious jaggery kheer.
Note the ingredients
You will need half a cup of rice i.e. approximately 80-90 grams, for this much rice you will need 1 liter of full cream milk. This will make your kheer very creamy and tasty. Apart from this, you will need 10-12 cashews, 10-12 almonds, 2 spoons raisins, 5-6 green cardamoms and about 150 grams of jaggery which should be without spices.
How to make kheer?
- First of all you have to collect rice, wash it and soak it. Then keep the milk boiling in a big and thick bottomed vessel. Keep the flame very slow.
- Cut almonds and cashews into small pieces or put them in a mortar and crush them lightly. Clean the raisins by wiping them with a clean cotton cloth.
- Now grate the jaggery. With this it dissolves easily. During this, also check that there should not be any kind of error in it.
- When the milk boils, take out the soaked rice from the water and add it. Keeping the gas on medium-low, cook the rice until it is cooked.
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- Keep stirring and checking the kheer from time to time, because it starts sticking to the bottom very quickly, hence it is important that the bottom of the vessel is thick and the flame remains light.
- Now put jaggery in a vessel and add about half a cup of water in it. Put it on the gas and boil till it dissolves.
- When the jaggery dissolves completely, filter it through a sieve and add it to the cooked kheer. Now you don’t have to cook the kheer any more. Actually this can cause milk to curdle.
- Mix pre-chopped cashews and almonds in the kheer and also add raisins. In this way your jaggery kheer will be ready.
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