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Kesari KHEER with Palm Jaggery

Kesari KHEER with Palm Jaggery
YIELDS1 Serving
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
  • a cup of whole milk
  • half a cup Gobind bhog rice
  • 1 cup jaggery palm
  • 4 cardamom pods, crushed
  • 1 teaspoon Saffron
  • a cup of your favourite chopped nuts
  • 3 tablespoons ghee
  • a few rose petals for decoration
Process of making:
  1. To begin, rinse and soak the rice for twenty minutes. This aids in the quick preparation of rice. Deplete and reserve.
  2. Add the milk into a deep pan and heat it over medium-high heat. When it reaches a boil, add the depleted rice.
  3. To avoid burning, maintain sequence on hand just in case. Keep a low flame as well. Combine in the kesar / saffron.
  4. Meanwhile, in a separate pan, heat the ghee and butter the chopped nuts.
  5. Cook, stir to combine, till the rice is gentle and mildly mushy.
  6. You can test it by squishing it with your palm.
  7. Combine the nuts, ground cinnamon powder, and jaggery in a bowl and mix.
  8. Combine everything thoroughly. Scrape down the sides and stir frequently.
  9. Cook on low flame till the kheer dilates.
  10. Put the kheer in a bowl and top with chopped nuts and rose petals. Serve cold or hot.