Kheer (Indian Rice Pudding) with Jaggery Recipe:
Our favourite Indian home-style dessert ‘the Kheer’ gets a healthy makeover by replacing sugar with Date palm Jaggery. It is also knows as Indian Rice Pudding
Kheer (indian rice pudding) with jaggery (preferably date palm jaggery) is not my invention either; it’s a traditional recipe that’s been served during the festival of “Chhat Puja” celebrated in Bihar. It is better known as ‘Rasiya’ across the region, though the recipe used during the auspicious occasion is a little different in the sense that only the new rice crop, and new palm jaggery etc is used, which anyhow is not feasible to find in our cities. I’ve used a fine and fragrant variety of rice instead of the long grain basmati, as it simply infuses with milk and blends in to give a ‘Rabri’ like consistency.
I really love this variation, and I’d literally make mom inadvertently add jaggery to my kheer instead of sugar as figure conscious teenager, but that was then today it is all about taste, health benifit is just a bonus. That’s the beauty of this recipe, since the sweetner is added at the end you may choose to add either jaggery or sugar to your taste. Another point to note is that, the recipe calls for lightly frying the rice before adding it to the milk, this is a great technique that helps to make sure that the kheer does not curdle after adding the sugar or jaggery, which does happen quite often.
Ingredients (Serves 2-3):
- 1 ltr milk, full fat
- 3 tbsp rice, preferably the finer fragrant variety
- ½ tsp ghee (clarified butter)
- ½ tsp green cardamom pwd
- 3/4th cup crushed date palm jaggery, alternatively replace with sugar to taste
- Some chopped dry fruits ( almonds, dates, cashew nuts and raisins)
- Put the milk to boil on a thick bottom pan.
- Meanwhile wash and drain the rice, heat a frying pan and just sparingly brush the pan with ghee. Add rice and reduce the flame to low, fry for just a minute until the strands separate but the colour of the rice does not change. Do not stir too much rather toss to avoid breaking the rice strands and keep aside.
- Once the milk has come to a full boil then reduce the heat and let it simmer for 5 mins, then add the entire rice and using a long ladle stir it well. Leave the ladle in the pan and stir every 3-4 minutes scrapping down the cream from the sides and base of the vessel. Cook until until the kheer thickens then add the cardamom powder and remove from the heat.
- Now stir in the crushed jaggery or sugar until incorporated. Taste and adjust the sweetener, cover and let it rest for 5-10 minutes.
- Serve garnished with cashews and raisins serve warm in winters and chilled during summers.
Dos and Don’ts:
- Just be conscious to avoid the milk from spilling while cooking.
- Stirring from time to time is important for it will avoid both, spilling as well as sticking and burning of the kheer at the base.