Jaggery Rice Kheer / Payesh

Name: Jaggery Rice Kheer / Payesh
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 litre Milk; 100 gram Gobindo Bhog Rice; 200 gram Date Palm Jaggery; 1 tbsp Ghee; as required Chopped cashews, almonds, raisins

Sudipa Gope @Sudipagope

#SC3

Presenting a heavenly, delicious and date palm jaggery flavoured Rice Kheer / Payesh which is absolutely a winter delicacy because of abundant availability of date palm jaggery but it can be equally enjoyed during initial period of summer as the dessert is made from stored date palm jaggery.
Enjoy chilled during summer.

#SC3

Sudipa Gope @Sudipagope

Saved

Ingredients

30 minutes

3 servings

1 litreMilk
100 gramGobindo Bhog Rice
200 gramDate Palm Jaggery
1 tbspGhee
as required Chopped cashews, almonds, raisins

Saved

Steps

30 minutes

1

Soak rice for around 30 minutes, keep jaggery ready.
2

In kadhai / deep pan, add milk, give a nice rolling boil and simmer under medium flame for 5-6 minutes by stirring continuously.
3

Now add rice and cook under high flame till rice softens. It will take around 15 - 20 minutes.
4

Add jaggery and continuously stir so that jaggery melts and incorporates with milk, gradually milk will thicken.
5

Now lower flame, add dry fruits + ghee and simmer for 2-3 minutes.
Do not thicken much as after cooling it will turn more thick.
6

Now Payesh / Kheer is cooked.
7

Let it cool and consume after 5-6 hours, it tastes better. Garnish with dry fruits and enjoy.