Gur ki Kheer | Jaggery Pudding

Gur ki Kheer | Jaggery Pudding

There are so many things, we take for granted. And one of them is food cooked by our mothers. I really wish I can cook many more recipes from my mother’s repertoire. Amen to that!

Gur ki Kheer | Jaggery Pudding

Only now with more and more emphasis on healthy and clean eating, I have started realising the importance of some recipes which my grandmothers and mother cooked. One of them is using jaggery in it’s purest form, grains like bajra and makka. I plan to make bajre ki kheer and bajre ki khichdi also very soon.

Gur ki Kheer | Jaggery Pudding

This was my first attempt at making jaggery kheer and I am so glad it turned out perfect.

Gur ki Kheer | Jaggery Pudding

Gur ki Kheer | Jaggery Pudding

The process of making jaggery kheer is very similar to that of regular rice kheer we make, but instead of sugar we use jaggery syrup and we add jaggery only after the kheer is completely cooled down.

Gur ki Kheer | Jaggery Pudding

The amount of jaggery needed to sweeten the kheer is more than I would typically use of sugar. There are few points which we need to keep in mind while making jaggery kheer – stirring is important so that kheer doesn’t get stuck to the base of the pan, and once again reiterating, add jaggery syrup in kheer only when it has completely cooled down, else the milk can coagulate.

Gur ki Kheer | Jaggery Pudding

The rich,creamy and delicious jaggery kheer is perfect for winter and any family get together that you plan.

Gur ki Kheer | Jaggery Pudding

Gur ki Kheer | Jaggery Pudding

Ingredients

1 litre of full cream milk
¼ cup of rice, washed
150 grams of jaggery, crumbled
2 tablespoons lotus seeds (makhane), chopped roughly
8-10 almonds, chopped
8-10 cashews, chopped
2 tablespoons of raisins, cleaned
1 teaspoon of cardamom powder

Preparation

1.In a thick bottom pan or wok, add lotus seeds, rice and milk. Allow it to cook on slow flame, stirring often. Stirring is important so that it doesn't get stuck to the base of the pan. It will take about 40-45 minutes for rice to cook as well as milk to reduce.
2.In a small pan, add ¼ cup water and crushed jaggery. Allow the jaggery to cook and melt completely. Remove from flame and set aside.
3.When the rice is tender and blended well with milk, add cashews, almonds and raisins in it. Mix well. Add cardamom powder and turn off the flame. Allow the kheer to cool completely.
4.When the kheer is completely cooled down, strain jaggery syrup and mix well in the kheer. Serve chilled and garnish with more chopped almonds and cashews.

Notes

My mother’s recipe from the repertoire of family recipe.

Stirring is important so that kheer doesn’t get stuck to the base of the pan.

Add jaggery syrup in kheer only when it has completely cooled down, else the milk can coagulate.

Gur ki Kheer | Jaggery Pudding