Traditional palm jaggery and rice pudding from Bengal Cuisine.
Servings |
portion
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Ingredients
- 1/3 cup rice
- 2 milk lit Full fat
- 2 - 3 tbsps Raisins
- 2 - 3 tbsps Cashew nuts (broken in large chunks)
- 1 cup Gur / Pataali Gur Date Palm jaggery Nolen /
Ingredients
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Instructions
- Wash and Soak the raisins in a cup of water. Keep aside.
- Wash the rice, drain water completely and keep aside.
- Pour the milk in a heavy bottom pan and boil it for 10-12 minutes.
- Add rice in the milk and keep the temperature to medium and stir continuously to prevent from spilling.
- Within 12-15 mins the rice will become soft. Check by pressing one grain.
- Now add the cashews and raisins.
- Boil for another 5-7 minutes and then mix in the gur/jaggery.
- Pataali Gur Kheer is ready. Cool, refrigerate and serve chilled.
NOTE:
- Sometimes the milk splits once we add the jaggery. So better to check on a small quantity.
- Take a almost half cup of milk in a separate bowl and add the jaggery. Boil in medium flame. If it does not split then add the whole quantity of jaggery to the rice and milk mix. Boil for 3-4 minutes. Cool, refrigerate and serve cold.)
- If it splits then thicken the milk to your desired consistency and switch off the gas. In a separate bowl boil the jaggery with a some water. Bring it to room temperature and then add this to the milk mixture. Mix thoroughly, cool and then refrigerate.
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