Rice Pudding With Date Palm Jaggery Recipe

Ingredients Rice Pudding With Date Palm Jaggery:

  1. 600 ml full cream milk
  2. 2 tbsp gobindobhog (ambemohar) or any small grain aromat rice
  3. 2 tbsp grated date palm jaggery
  4. 1 tbsp raisins
  5. 7-8 cashewnuts chopped
  6. 1 pinch salt
  7. 3 tbsp powder milk or khowa
  8. 1 tsp cornflour

How to cook Rice Pudding With Date Palm Jaggery:

  1. 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.

    Rice Pudding With Date Palm Jaggery Recipe Rice Pudding With Date Palm Jaggery recipe step 1 photo
  2. 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.

    Rice Pudding With Date Palm Jaggery recipe step 2 photo
happy_cooking 🙂

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