Jhinuk kheer

Name: Jhinuk kheer
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup gobindobhog rice; 1 litre cow milk; 2 table spoon date palm jaggery or nolen gur; 1 cup oil for frying; 4 table spoon condensed milk; 1/2 teaspoon salt

Juthika Ray @cook_14257125

Ranchi

#masterchef
Jhinuk kheer- shell shape rice dumpling with milk pudding
Dough made from fragrant newly harvest rice name gobindobhog, milk and date palm jaggery this only 3 ingredients are making a magic on taste.

Juthika Ray @cook_14257125

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Ingredients

40 minutes

4 servings

1/2 cupgobindobhog rice
1 litrecow milk
2 table spoondate palm jaggery or nolen gur
1 cupoil for frying
4 table spooncondensed milk
1/2 teaspoonsalt

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Steps

40 minutes

1

Soak the rice for 2 hours allowed to dry over a clothes to drain any excess water. Grind the rice to a fine powder. keep aside.
2

Take a pan add one cup of milk add 2 teaspoon oil and a pinch of salt bring to boil, lower the flame add rice powder stir it continuously to prevent any lumps forming. Cook until rice is cooked and turn it into soft dough. Remove from the flame allowed to cool. Knead the dough well cover with a wet cloth.
3

Grease palm with a little oil tear a small ball from the dough press it on the comb then roll it vertically and give shape like a shell or jhinuk with the help of the comb.
4

Heat oil and deep fry the jhinuk in medium heat. Pour the remaining milk into a pan and reduce it one third of the volume then add condensed milk into the milk. Gently add jhinuk one by one into the milk cook it for 8 to 10 minutes over low flame. switched off the flame then add nolen Gur. give a gently stir. Allow to cool. Serve it.