Kheer, or the Indian pudding has as many variants to how it is prepared as to how it is served - warm, cold... While the vermicelli one is most popular in the part of the country we live in, we have grown up having the rice one. Here is a twist to the rice one, having jaggery added to it rather than sugar, as the common practice is. This jaggery is also not the commonly found one - the one made with cane but is made from palm or dates.
It is simple and fairly quick to make, I like it (as all variants of Kheer) chilled. This recipe would make around 4-5 servings. Enjoy as you like.
Soak the rice for 1 hour. Take 1 litre of milk, you may use the toned version,"full cream" not required as this Kheer has a tendency to thicken as it cools. Bring it to boil and add the rice to it, let this simmer over low/ medium heat till it is nearly halved. This is also the time to add any dry fruits (cashewnuts, almonds, raisins etc.) if you'd like so that they are nice and soft by the time the milk takes to condense. Let it cool. Grate the jaggery or crush it roughly. Add it to the milk and mix thoroughly. The Kheer should take a light brown color. You may adjust the sweetness per your taste by adding more/ less jaggery. The jaggery lends its own special touch to the taste. Enjoy!
Ingredients
- 140 grams Palm Jaggery
- 70 grams Rice
- 1 litre Milk
- 1/4 cup sliced Dry Fruits
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