Date Palm Jaggery Kheer / Pudding

Name: Date Palm Jaggery Kheer / Pudding
Cuisine: Indian
Ingredients: 1/4 cup small grained aromatic rice, soaked in water for 30 minutes; pinch salt; 1-2 bay leaves; 1 cup milk; 1 tsp. ghee; 1/2 cup jaggery (Nolen gur); 1/3 cup milk powder; 1/4 tsp. cardamom powder; 1-2 tsp. chopped pistachios; pinch saffron

Bethica Das @kitchen_flavours

Sharjah (UAE)

#bandhan - This is a traditional Bengali Rice Kheer / Pudding / Payasam prepared with Date Palm Jaggery called Nolen / Notun Gur. You can dish out a wide range of sweets with it.

A special variety of aromatic rice called Gobindo Bhog is used in this recipe. But you can also substitute it with Basmati Rice. Relish it at room temperature or chilled. So check for a step by step method with pictures to prepare this sweet festive delicacy.

#bandhan - This is a traditional Bengali Rice Kheer / Pudding / Payasam prepared with Date Palm Jaggery called Nolen / Notun Gur. You can dish out a wide range of sweets with it.

Bethica Das @kitchen_flavours

Sharjah (UAE)

#bandhan - This is a traditional Bengali Rice Kheer / Pudding / Payasam prepared with Date Palm Jaggery called Nolen / Notun Gur. You can dish out a wide range of sweets with it.

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Ingredients

1/4 cupsmall grained aromatic rice, soaked in water for 30 minutes
pinchsalt
1-2bay leaves
1 cupmilk
1 tsp.ghee
1/2 cupjaggery (Nolen gur)
1/3 cupmilk powder
1/4 tsp.cardamom powder
1-2 tsp.chopped pistachios
pinchsaffron

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Steps

1

Pressure cook the rice in 3/4 cup water and bay leaves for 3-4 whistles. Discard the bay leaves and add a pinch of salt and ghee. Mash well.
2

Then add the milk and cardamom powder.
3

Heat in the microwave for a minute.
4

Add this jaggery to the rice mix.
5

Add milk powder.
6

Combine everything well.
7

Garnish with chopped nuts & saffron and serve at room temperature / chilled.