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Gur ki Kheer in a decorative bowl, adorned with a mix of almonds, pistachios, and cashews
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Gur ki Kheer

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.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Dessert, Festival
Cuisine: Indian, Vegetarian
Keyword: Quick & Easy
Servings: 4 people

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

  1. 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 flavor. If there is no burnt flavor, you can immediately transfer the uncooked kheer to another wok or pan for further cooking and thickening.
  2. 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).
  3. You can use palm or normal jaggery as per your preference.
  4. You can also replace jaggery with bura or khand for a rich texture and taste. Try replacing it with the same amount of sugar with khand and adjust if required.
  5. 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.
  6. Cooking in the rice with milk on slow flame is the true reason for the thick consistency and delectable rich flavor of the kheer. If you try to hasten the process by cooking on full flame, it will compromise on flavor.