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Date Palm Jaggery Rice Kheer

Date Palm Jaggery Rice Kheer
YIELDS1 Serving
Prep Time 15 mins
Cook Time 60 mins
Total Time 75 mins
  • 2 litres of full-cream milk
  • a single bayleaf
  • 1 tablespoon ghee
  • 100 g of rice
  • 1.5 cup jaggery palm
  • 15 Cashew Kernels
  • a quarter cup raisins
  • 1 tsp cardamom powder
Process of making:
  1. Soak the rice and immerse it in water for 10 to 15 minutes.
  2. Ghee should be heated in a heavy-bottomed pan. This kheer is ready in an earthen pot.
  3. After draining the water, add the rice. On low heat, mix for 2-5 min.
  4. Mix in the Cashews for yet another 2-3 minutes.
  5. Mix in the Milk and Bayleaf. Every 4-5 mins, stir the mixture.
  6. When the milk starts to boil, stir constantly every 2-3 mins to avoid the milk from scorching the bottom of the vessel.
  7. Turn the heat down once the rice is completed and the kheer has curdled. Mix in the raisins.
  8. After 5 minutes, add the jaggery. If the jaggery is solid, dissolve it in the microwave and then use it.
  9. Serve warm or cold.