Sunday, 13 July 2014

Gur Ki kheer

There is something so comforting about a rice pudding ....no wonder then that every country has its own version.


In India "Kheer" or rice pudding is such a versatile and popular dessert. Its fast , easy , creamy and comforting . Best of all it uses ingredients that are present in even the most humble kitchen pantry.


There are as many versions of this creamy cardamom scented dessert as there are families in India. This is my version , based on an age old family recipe !

I hope you try it and enjoy it. It uses gur (jaggery) and coconut. Incase you cannot find jaggery you may use brown /regular sugar.


Gur Coconut Kheer (Indian Rice Pudding)

1/3 cup basmati rice
1 Tablespoon Ghee
 2 green cardamoms (slightly bruised and opened)
1 Litre full fat milk
1/2 fresh grated coconut
80-100g Jaggery (gur) depending on how sweet you want it
A handful of raisins
Dry fruits to garnish


Start by soaking the basmati rice in warm water for 10-15 minutes. Then rub the rice grains gently between the palm of your hands to slightly break up the grains of rice.
Drain water from soaked rice and set aside.

Heat ghee in a thick bottomed pan , then add the rice and cook for 3-4 minutes. Add the milk and let the rice cook in the milk on a low flame for about 25 minutes.

By this time the rice will be cooked and the kheer will appear thick , use the back of a spoon to gently mash some rice into the milk , this gives it a nice thick texture.

Next add the fresh grated coconut. Also add the raisins and green cardamom pods.

In the end add the jaggery , stir till the jaggery melts and is well incorporated into the rice kheer. Adjust the amount of jaggery according to how sweet you like your desserts!

Serve chilled . Garnish with dry fruits of choice.



6 comments:

  1. This looks delicious... i have never really tried it yet, but had at a Bengali friend's place. Her Mom had made it using Nolen gur... Tasted yumm...
    http://cookininpajamas.blogspot.in/2014/02/bengali-cuisine-dinner-at-joeys.html

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  2. I've tried cooking jaggery with milk and it has always curdled. How can this be avoided?

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