Spoon Fork And Food

PATAALI GUR KHEER / DATE PALM JAGGERY’S RICE PUDDING

Course

dessert

Cuisine

bengali

Servings

portion

Ingredients

Course

dessert

Cuisine

bengali

Servings

portion

Ingredients

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.