English
English
English
People often complain that the milk curdles as soon as jaggery is added. But don’t worry, because with the step-by-step recipe given below, your kheer will turn out perfectly thick and creamy.
Representational Image
New Delhi: Jaggery has a warming effect, which is very beneficial for health during winters... and the taste is so delicious that everyone will be licking their fingers. However, people often complain that the milk curdles as soon as jaggery is added. But don't worry, because with the step-by-step recipe given below, your kheer will turn out perfectly thick and creamy.
Ingredients for Jaggery Kheer
Method for making Jaggery Kheer
First, heat 1 tablespoon of ghee in a heavy-bottomed pan or pot. Now add the soaked rice (after draining the water) and sauté on low heat for 2-3 minutes. Sautéing in ghee enhances both the taste and aroma of the kheer.
1
When the kheer becomes thick and creamy (after about 20-25 minutes), add the cardamom powder and your preferred chopped dry fruits. Mix it well and turn off the gas.
Now comes the most important step, adding the jaggery. Yes, this is where mistakes are often made. After turning off the gas, let the kheer cool for 4-5 minutes. Adding jaggery to boiling milk can curdle the kheer.
When the temperature of the kheer has cooled down a bit, add the jaggery and mix it slowly. The jaggery will melt on its own and the kheer will get a beautiful golden color.
Your hot and nutritious 'Jaggery Kheer' is ready. Serve it in earthen cups or bowls and garnish with some more almonds and pistachios. Serve this after breakfast or lunch on Makar Sankranti, and believe me, your guests will be full of praise.
