Ingredients Rice Pudding With Date Palm Jaggery:
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600 ml full cream milk
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2 tbsp gobindobhog (ambemohar) or any small grain aromat rice
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2 tbsp grated date palm jaggery
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1 tbsp raisins
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7-8 cashewnuts chopped
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1 pinch salt
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3 tbsp powder milk or khowa
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1 tsp cornflour
How to cook Rice Pudding With Date Palm Jaggery:
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Soak small grain aromat gobindobhog rice with warm water for half hour.Boil milk in a heavy bottomed saucepan.Add rice and boil till soft. Grate khowa and add it to the boiling milk.Boil till milk is reduced to half.
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Dilute 1 tsp cornflour in water or cold milk and pour this slurry in the boiling kheer/pudding.Give it a good stir so that it doesn’t burn underneath.This prevents the milk from curdling.Add the grated jaggery and dilute it in the boiling milk.The rice and milk consistency should be thick.Add a pinch of salt to balance sweetness.Garnish with chopped cashewnuts and raisins.Allow the kheer/pudding to set in fridge.Serve chilled after dinner a delicious dessert.
happy_cooking 🙂
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