Gur ki Kheer | Jaggery Pudding


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


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. Gur ki Kheer is ready. Serve chilled and garnish with more chopped almonds and cashews.


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. If the kheer gets stuck to the base of the pan while cooking, first taste the milk for any burnt flavour. If there is no burnt flavour, you can immediately transfer the uncooked kheer in another wok or pan for further cooking and thickening.

Add jaggery syrup in kheer only when it has completely cooled down, else the milk can coagulate. After adding jaggery syrup, the kheer needs to be consumed chilled and not reheated. Or you can gently warm it by keeping the bowl in a hot water bath (keep the kheer bowl in a bigger bowl of hot water).

You can use palm or normal jaggery as per your preference.

Rice used here can be of any type as per your preference. Some people like to use broken rice or pulse the rice before cooking in milk. I do not do that and use regular rice to cook kheer.

Cooking in the rice with milk on slow flame is the true reason for the thick consistency and  delectable rich flavour of the kheer. If you try to hasten the process by cooking on full flame, it will be compromise on flavour.