Pataali Gur Kheer / Date Paln Jaggery’s Rice Pudding

by Shaheen Ali

Traditional palm jaggery and rice pudding from Bengal Cuisine.

 



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PATAALI GUR KHEER / DATE PALM JAGGERY'S RICE PUDDING
Course dessert
Cuisine bengali
Servings
portion
Ingredients
Course dessert
Cuisine bengali
Servings
portion
Ingredients
Instructions
  1. Wash and Soak the raisins in a cup of water. Keep aside.
  2. Wash the rice, drain water completely and keep aside.
  3. Pour the milk in a heavy bottom pan and boil it for 10-12 minutes.
  4. Add rice in the milk and keep the temperature to medium and stir continuously to prevent from spilling.
  5. Within 12-15 mins the rice will become soft. Check by pressing one grain.
  6. Now add the cashews and raisins.
  7. Boil for another 5-7 minutes and then mix in the gur/jaggery.
  8. Pataali Gur Kheer is ready. Cool, refrigerate and serve chilled.
NOTE:
  1. Sometimes the milk splits once we add the jaggery. So better to check on a small quantity.
  2. 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.)
  3. 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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