Gur ki kheer or we also call it rice pudding with jaggery is a shahi Indian Dessert. Kheer is usually made on special occasions. This recipe is made using “gur” instead of sugar. Due to gur the color of kheer comes out to be yellowish brown.
Gur ki kheer | rice kheer with jaggery
- mortar and pestle
- Big pot
- ½ cup short-grain rice (बारीक चावल)
- 4 green cardamom seeds (हरी इलायची)
- 8⅓ cups whole milk (दूध)
- 3 tbsp grated jaggery (गुड़)
- 1 tbsp desi ghee (देसी घी)
- ½ cup assorted dried fruits (मेवा)
- Rinse the rice under running water until the water that drains from it is clear and starch free. Place the rice in a medium sized bowl and fill the bowl with water enough to cover rice. Soak it for 30 minutes, then drain it and set it aside.
- Meanwhile, lightly pound the cardamom seeds in a mortar and pestle (ओखली). Set the crushed seeds aside.
- Heat the milk in a deep, heavy-bottomed pot over medium-high heat. Add the cardamom seeds and bring the milk to a boil.
- Now add the rice and reduce the heat to low. Stir well and cook for 40 to 45 minutes, until the rice is creamy and the milk has reduced to one-third its original volume. Add the jaggery and mix well to dissolve it into the milk Simmer until the mixture achieves the desired consistency. (Don’t let it become too thick, as the pudding thickens when it cools, so turn off the heat when it’s still slightly runny.) Adjust jaggery according to taste.
- Meanwhile, melt the ghee in a small skillet over medium-high heat. Add desired amount of grated, pealed, chopped dried fruit and sauté each for 2 minutes. Resins are ver important in any kheer, make sure you add it. Pour this mixture over the pudding and grate a little more jaggery on top for garnish. Serve it warm.