This is a traditional Bengali Rice Kheer / Pudding / Payasam prepared with Date Palm Jaggery called Nolen / Notun Gur. This type of jaggery is available only during winter and you can dish out a wide range of sweets with it.
A special variety of aromatic small grain rice called Gobindo Bhog is used in this recipe. But you can also substitute it with Basmati Rice. Relish it at room temperature or chilled. So check out the step by step pictorial recipe to prepare this sweet delicacy.
Rice Kheer is traditionally prepared by boiling milk along with rice, sugar / jaggery. This involves a lot of stirring till the rice is cooked and you get the desired consistency. But today I would like to share an easy method that I came across.
I used boiled rice which was later mixed with the remaining ingredients. This takes very less time and effort, retaining the same taste and flavour. Enjoy it as an after meal dessert or relish it as a side dish with poori or paratha. It is simply wholesome and very satisfying.
- 1/4 cup small grained aromatic rice, soaked in water for 30 minutes
- pinch of salt
- 1-2 bay leaves
- 1 cup milk
- 1 tsp. ghee
- 1/2 cup jaggery (Nolen gur)
- 1/3 cup milk powder
- 1/4 tsp. cardamom powder
- 1-2 tsp. chopped pistachios
- pinch of saffron
Pressure cook the rice in 3/4 cup water and bay leaves for 3-4 whistles. Discard the bay leaves and add a pinch of salt and ghee. Mash well.
Then add the milk, cardamom powder, jaggery and milk powder. Combine everything well. Garnish with chopped nuts and saffron and serve at room temperature or chilled.
Add a pinch of salt & ghee to boiled rice & mash well.
Then add milk, cardamom powder,
nolen gur (Jaggery).
Heat in the microwave for a minute.
jaggery and
milk powder.
Combine everything well.
Garnish with chopped nuts & saffron & serve at room temperature / chilled.
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