Gur ki Kheer | Jaggery Pudding
|1||litre of full cream milk|
|¼||cup of rice, washed|
|150||grams of jaggery, crumbled|
|2||tablespoons lotus seeds (makhane), chopped roughly|
|2||tablespoons of raisins, cleaned|
|1||teaspoon of cardamom 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. 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.
Add jaggery syrup in kheer only when it has completely cooled down, else the milk can coagulate.