Gur ki Kheer or Jaggery Pudding is a creamy rich Indian dessert, cooked with rice and involve richness of our tradition and wisdom. Instead of sugar it uses jaggery to sweeten it. In the detailed recipe below, you will learn how to cook Gur ki Kheer using old age method in a very simple manner at your own home.
Gur ki Kheer is a traditional Indian sweet which at one time was very common in many Indian households. Our dadi-nani were swore by it. Even we, as kids enjoyed ladleful of it occasionally. For more such traditional whole grain recipes check out bajre ki kheer and bajre ki khichdi.
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!
Only now with more and more emphasis on healthy and clean eating, I have started realizing 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.
This was my first attempt at making jaggery or Gur ki Kheer and I am so glad it turned out perfect.
Rice used for gur ki kheer 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 gur ki kheer.
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. You can use palm or normal jaggery as per your preference.
Add jaggery syrup in kheer only when it has completely cooled down, else the milk can coagulate. After adding jaggery syrup, the gur ki 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 jaggery kheer bowl in a bigger bowl of hot water).
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 gur ki kheer kheer doesn’t get stuck to the base of the pan.
If the gur ki 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 gur ki kheer in another wok or pan for further cooking and thickening.
And once again reiterating, add jaggery syrup in gur ki kheer only when it has completely cooled down, else the milk can coagulate.
The rich, creamy and delicious jaggery kheer is perfect for winter and any family get together that you plan.
Cooking in the rice with milk on slow flame is the true reason for the thick consistency and delectable rich flavour of the gur ki kheer. If you try to hasten the process by cooking on full flame, it will be compromise on flavour.
Gur ki Kheer
Ingredients
- 1 litre full cream milk
- ¼ cup rice washed
- 150 gram jaggery crumbled
- 2 tbsp lotus seed makhane, chopped roughly
- 8-10 almonds badam, slivered
- 8-10 cashew nuts kaju, chopped
- 2 tbsp raisin kismis
- 1 tsp cardamom powder elaichi powder
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- 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.
yummy
love it
thanks for sharing.
Welcome!