Category Archives: Sweets

Jaggery Boondi Chikki Recipe

Jaggery Boondi Chikki recipe

Boondi chikki is prepared by cooking boondi in jaggery syrup and allowed to set in plate or a tray. This scrumptious chikki is great to eat, especially during winters. We all always relish eating boondi, prepared with gram flour. Making boondi is really an easy task. The two things that play important role here are a perforated spoon or boondi jhara and second gram flour.

Have you ever heard of chikki prepared with boondi? No, then to your surprise here is a great and simple recipe for making Boondi chikki. This boondi chikki keeps good for a month or so if stored in an airtight container. So, here’s an easy step by step recipe to make boondi chikki. Enjoy!

 

Directions

Getting ready:

1. Sieve chickpea flour in a bowl.

boondi chikki

2. Crumble jaggery and keep it in a bowl.

boondi chikki recipe

3. Grease some plates evenly with some oil.

boondi chikki recipeMaking:

4. Take a big mixing bowl and place chickpea flour into it. Add water in small portions and stir well to make a thick batter. The batter should be smooth.

boondi chikki recipe

5. Further add 2 tsp oil in the batter, followed by baking soda and whisk well.

boondi chikki recipe

6. Heat enough oil in a wok or pan.

boondi chikki recipe

7. Place a drop of batter in the oil. Check if it immediately floats on the surface. If the batter floats on the surface that means oil is sufficiently heated. If it doesn’t that means the oil is not heated well.

boondi chikki recipe

8. Now, bring the boondi jhara or slotted ladle over the wok and pour 1 to 2 tsp batter over it.

boondi chikki recipe

9. The batter will pass through the jhara and you’ll get round boondi floating on the surface. Place as much boondi as possible at once in the wok.

boondi chikki recipe

10. Toss and flip the boondi with a ladle and fry until it gets little golden brown in color and crispy.

boondi chikki recipe

11. Drain out the boondi using a deep slotted ladle or jhara. Place the fried boondi in a strainer or kitchen paper so that the excess oil will drains out in the plate kept below the it.

boondi chikki recipe

12. Take crumbled jaggery and ¼ cup water in another pan or wok.

boondi chikki recipe

13. Let it simmer until the jaggery melts completely. Stir at regular intervals.

boondi chikki recipe

14. When the jaggery melts completely, cook it for 2 to 3 minutes, more. Cook the syrup until it’s quite thick in consistency.

boondi chikki recipe

15. Reduce the flame to low and add boondi into it. Mix it well until each boondi get nicely coated with jaggery. Turn off the flame and stir well.

boondi chikki recipe

16. Pour the chikki mixture on greased plate.

bondi chikki recipe

17. Spread evenly and place it aside to set.

boondi chikki recipe

18. When the chikki is set completely, separate them from plate.

boondi chikki recipe

19. For this, heat the plate on flame for a second so that it gets easily separated from the plate.

boondi chikki recipe

20. Transfer the jaggery boondi chikki to a plate. Boondi chikki is ready.

boondi chikki recipeServing:

21. Serve this crispy and lip-smacking jaggery boondi chikki as it is. Store the chikki in an airtight container and relish eating for up to 1 month.

Suggestion:
If the batter for making chikki is thick, then it will not come out soft and will get too hard.

Jaggery Boondi Chikki Recipe Jaggery Boondi Chikki Recipe
Author: 
Recipe type: Sweets recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gram flour – 1 cup (100 grams)
  • Oil – 2 tbsp
  • Baking soda – ⅓ tsp
  • Oil – to fry
  • Jaggery for syrup ((Crushed in small chunks) – 1.5 cup (300 grams)
Instructions
  1. ake gram flour in mix big vessel and add water in small portions. Stir to dissolve lumps and make batter with thick consistency.
  2. Add 2 tsp oil and baking soda in the batter.
  3. Heat enough oil a wok or deep pan. Drop a small portion of batter in the oil and check if it floats immediately on the surface. If it does that means oil is sufficiently hot.
  4. Now take a boondi jhara and bring it over the wok. Pour 1 to 2 tsp of batter over it. The batter will pass through the ladle and you’ll get round boondi floating on the surface.
  5. Toss the boondi with a ladle and fry until they get little dark and crispy. Drain out the fried boondi in a strainer or over kitchen paper so that excess oil can be removed. Similarly, fry rest of the boondi as well.
  6. Take coarsely crushed jaggery and ¼ cup water in another pan and let in simmer on flame.
  7. Stir the jaggery at regular intervals and let it simmer till the jaggery melts completely. Once the jaggery is melted completely, cook it for 2 to 3 more minutes to get little thick consistency.
  8. Turn off the flame and add the fried boondi into it. Stir really well.
  9. Grease a plate or tray with some ghee and pour the batter into it. Spread it evenly and keep aside set.
  10. Later, separate out the chikki from the plate very gently. Boondi chikki is now ready. Store it in any air tight container and relish eating for up to a month.

 

Kaju Paneer burfi – Cashew Nuts Paneer buarfi recipe for Navratri Vrat

Kaju Paneer burfi – Cashew Nuts Paneer buarfi recipe for Navratri Vrat

Kaju paneer barfi can be prepared instantly. This tantalizing barfi can be prepared for any festival or fast (vrat) very easily. It is one easy recipe of tender and sweet fudge prepared with paneer, cashews and sugar. This tastes super delicious and relished everyone.

This barfi keeps good in the fridge for about a week or so in refrigerator. You can store them in any box/container or jar. You can make this dish with freshly prepared paneer or from ready made paneer. The paneer is crumbled and cooked in sugar and allowed to set. Cut the barfi in desired shape and size and relish eating. Try making this recipe at your home today and impress your dear ones.

Directions

Getting ready:

Take cashews and milk in a big bowl and soak it in milk for 2 hours.

kaju paneer barfi

Grease a plate with some ghee.

kaju paneer barfiMaking:

Grind the cashews along with milk in a mixture jar and make a fine paste. Also add sugar to the paste and churn again to make a fine paste. Then add crumbled paneer to it and grind everything well together. Mixture for making barfi is ready.

kaju paneer barfi

Preheat a non-stick pan. Add 2 tsp ghee in the pan and allow it to melt. When the ghee is hot, add cashew-sugar-paneer paste to it. Stir the mixture constantly and roast until it gets thick and dense in consistency. When the mixture gets thick in consistency and ghee starts separating from it then the mixture is ready.

kaju paneer barfi

Now add cardamom powder into the mixture and turn off the flame. Take out the mixture is a greased plate. Spread it evenly with a spatula on the plate. Sprinkle finely chopped pistachios over the mixture and press gently with a spoon. Keep aside the barfi to set. Within 2 to 3 hours, barfi sets.

kaju paneer barfi

Now cut the barfi in desired shape and size. Pick each barfi carefully and place it on a plate.

kaju paneer barfi

Prepare modak from the leftover barfi mixture. For this, take a modak mold and put the barfi mixture into it. Close and press the mold gently. Remove the excess mixture.

kaju paneer barfi

Open and take the modak out of the mold. Place the modak on a plate. Similarly, prepare the remaining modak.

kaju paneer barfiServing:

Serve this mouth drooling cashew-paneer barfi as it is. Store it in refrigerator and relish eating for up to a week.

Suggestion

  • Stir the mixture well so that it doesn’t stick to the bottom.
  • For 12 to 20 barfi chunks
  • Time – 40 minutes

Kaju Paneer burfi - Cashew Nuts Paneer buarfi recipe for Navratri Vrat kaju paneer barfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashew nuts – 1 cup (150 grams)
  • Milk – 1 cup
  • Paneer – 250 grams
  • Sugar – ¾ cup (150 grams)
  • Ghee – 2 tbsp
  • Cardamom powder – ½ tsp
  • Pistachios – 10 to 12 (for garnishing)
Instructions
  1. Take cashews and milk in a big bowl and soak it in milk for 2 hours.
  2. Grease a plate with some ghee.
  3. Grind the cashews along with milk in a mixture jar and make a fine paste.
  4. Also add sugar to the paste and churn again to make a fine paste.
  5. Then add crumbled paneer to it and grind everything well together. Mixture for making barfi is ready.
  6. Preheat a non-stick pan. Add 2 tsp ghee in the pan and allow it to melt.
  7. When the ghee is hot, add cashew-sugar-paneer paste to it.
  8. Stir the mixture constantly and roast until it gets thick and dense in consistency. When the mixture gets thick in consistency and ghee starts separating from it then the mixture is ready.
  9. Now add cardamom powder into the mixture and turn off the flame.
  10. Take out the mixture is a greased plate.
  11. Spread it evenly with a spatula on the plate.
  12. Sprinkle finely chopped pistachios over the mixture and press gently with a spoon. Keep aside the barfi to set. Within 2 to 3 hours, barfi sets.
  13. Now cut the barfi in desired shape and size.
  14. Pick each barfi carefully and place it on a plate.
  15. Prepare modak from the leftover barfi mixture. For this, take a modak mold and put the barfi mixture into it.
  16. Close and press the mold gently. Remove the excess mixture.
  17. Open and take the modak out of the mold.
  18. Place the modak on a plate. Similarly, prepare the remaining modak.
  19. Serve this mouth drooling cashew-paneer barfi as it is. Store it in refrigerator and relish eating for up to a week.

 

Makka ki Pinni – Makka Churma Laddu Recipe

Makka ki Pinni – Makka Churma Laddu Recipe

Maize flour pinni is a treat for all those who have sweet tooth. Maize flour, millet and sesame seeds are often used to make various tempting and delicious food. Today we are making a special sweet dish with maize flour and that is pinni, a sweet dish from Punjab and Rajasthani cuisine. This recipe is prepared with maize flour, edible gum and some dry fruits.

Making this tantalizing dish is really easy and it taste scrumptious too. It is little time consuming though end result will be worth the wait. Have it after you meals or whenever you like eating something sweet. So, definitely try out this makke pinni recipe with easy to follow step-by-step instructions.

Directions

Getting ready:

Sieve maize flour in a bowl. Also, sieve wheat flour in another bowl.

makke pinni

Chop the cashews finely and cut 10 cashews in two halves for garnishing the pinni. Chop walnuts into small pieces.

makke pinniMaking:

Add wheat flour into maize flour followed by 4 tsp ghee into it. Mix all ingredients really well. With help from milk, knead soft dough. Cover and keep aside for 10 minutes to rest.

makke pinni

Next, divide the dough into three equal parts. Heat a non stick pan or tawa. Lift one dough lump and roll into a round shape. Flatten it slightly and dust it with some dry flour. Place it on rolling pin and roll out in a parantha.

makke pinni

When the pan is hot, spread some ghee. Place the parantha over it. Let it roast from beneath. Once roasted from beneath, flip the side and roast it from the other side as well. When the paranthas gets brown spots, apply some ghee on the upper side. Flip the side again and apply some ghee on this side as well. Roast the paranthas until it gets golden brown spots on both the sides.

makke pinni

Now take off the parantha from flame and place it over a plate. Let the paranthas cool down. Likewise, prepare paranthas from the rest dough balls as well.

makke pinni

Heat some ghee in the pan. Fry the edible gum on low flame till it puffs up and gets little brown in colour. Transfer roasted edible gum to a plate. Once cools down, grind it coarsely with the help of a rolling pin.

makke pinni

When the paranthas cool down, break them and ground in a mixture jar. Take out the grounded maize flour parantha on a plate. Add gond, chopped cashews, walnuts and ground almonds and cardamom powder into it. Mix all the ingredients really well and add the rest of the ghee as well.

makke pinni

Mixture for making the ladoo is ready. Now make small to medium size ladoos from the mixture.

makke pinniServing:

Garnish this mouth-watering and delectable makka pinni with a cashew slice and serve it as it is. Keep the pinni as it is in open for 1 to 2 hours so that they dry up. Store them in any container and relish eating for up to 10 to 12 days.

makke pinni

  • For 14 to 16 pinni
  • Time – 60 minutes

Makka ki Pinni - Makka Churma Laddu Recipe makka pinni
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour - 1 cup (150 grams)
  • Wheat flour - ¼ cup (35 grams)
  • Boora - 1 cup (150 grams)
  • Ghee - ½ cup (100 grams)
  • Milk - 1 cup
  • Cashew nuts - 50 grams
  • Walnuts - 50 grams
  • Almonds (ground) - 50 grams
  • Edible gum - 25 grams
  • Green cardamom - 1 tsp
Instructions
  1. Sieve maize flour in a bowl. Also, sieve wheat flour in another bowl.
  2. Chop the cashews finely and cut 10 cashews in two halves for garnishing the pinni.
  3. Chop walnuts into small pieces.
  4. Add wheat flour into maize flour followed by 4 tsp ghee into it. Mix all ingredients really well.
  5. With help from milk, knead soft dough.
  6. Cover and keep aside for 10 minutes to rest.
  7. Next, divide the dough into three equal parts. Heat a non stick pan or tawa.
  8. Lift one dough lump and roll into a round shape. Flatten it slightly and dust it with some dry flour.
  9. Place it on rolling pin and roll out in a parantha.
  10. When the pan is hot, spread some ghee.
  11. Place the parantha over it. Let it roast from beneath.
  12. Once roasted from beneath, flip the side and roast it from the other side as well.
  13. When the paranthas gets brown spots, apply some ghee on the upper side. Flip the side again and apply some ghee on this side as well. Roast the paranthas until it gets golden brown spots on both the sides.
  14. Now take off the parantha from flame and place it over a plate. Let the paranthas cool down. Likewise, prepare paranthas from the rest dough balls as well.
  15. Heat some ghee in the pan. Fry the edible gum on low flame till it puffs up and gets little brown in colour.
  16. Transfer roasted edible gum to a plate.
  17. Once cools down, grind it coarsely with the help of a rolling pin.
  18. When the paranthas cool down, break them and ground in a mixture jar.
  19. Take out the grounded maize flour parantha on a plate.
  20. Add gond, chopped cashews, walnuts and ground almonds and cardamom powder into it.
  21. Mix all the ingredients really well and add the rest of the ghee as well.
  22. Mixture for making the ladoo is ready. Now make small to medium size ladoos from the mixture.
  23. Place one cashew chunk over the ladoo and press it gently to garnish. With this much mixture almost, 15 to 16 ladoos can be prepared. Keep the pinni as it is in open for 1 to 2 hours so that they dry up.
  24. Serve this mouth-watering and delectable makka pinni as it is. Store them in any container and relish eating for up to 10 to 12 days.

 

Cornmeal Halwa Recipe – Makki Atte Ka Halwa

Cornmeal Halwa Recipe – Makki Atte Ka Halwa

Cornmeal halwa is a popular dessert of Rajasthan. Maize flour is not only used for making rotis but many other traditional dishes like maheri, lapsi (porridge) and many more. Winters are here and we have maize flour available in market in abundance. Many of use do like having steaming hot maize flour roti when served with sarso saag.

Making this halwa is not a big task. You can very conveniently make this recipe at your home and serve it as a sweet dish after meals. Cornmeal halwa is a healthy and scrumptious variation to regular halwa recipes. Everyone will surely like it. Follow this step by step recipe at your home today and relish eating!

Directions

Getting ready:

Dice almond and cashews in small chunks. Peel cardamom and make powder.

cornmeal halwaMaking:

Preheat some ghee in a pan or wok. When ghee is hot, add maize flour into it. Stir the flour constantly. Cook on low-medium flame until it turns slightly brown in color and it turns fragrant.

cornmeal halwa
Now add 1.5 cup water and sugar into it and mix well. Cook on medium flame until halwa turns thick in consistency.

cornmeal halwa

Halwa has turned thick in consistency add coconut, almonds, cashews, raisins and cardamom powder into it. Mix well.

cornmeal halwa

Cornmeal halwa is now ready. Transfer it to a plate.

cornmeal halwaServing:

Pour some more ghee on top and garnish with cashews, almonds and serve this mouth drooling and scrumptious cornmeal halwa piping hot as a dessert.

cornmeal halwa

 

Suggestions

  • You can adjust the quantity of sugar and ghee as per your taste.
  • Even the quantity of dry fruits can be adjusted as per your taste.
  • Use more of dry fruits you like eating and omit or replace the use of ones you don’t prefer eating.
  • For 3-4 family members
  • Time – 30 minutes

Cornmeal Halwa Recipe - Makki Atte Ka Halwa cornmeal halwa
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour - ½ cup (80 grams)
  • Ghee - ⅓ cup (70 grams)
  • Sugar - ½ cup (120 grams)
  • Cashews - 10-12
  • Almonds - 10-12
  • Green cardamom - 4-5
  • Dry coconut - 2 tbsp (finely chopped)
  • Raisins - 1 tbsp (remove stalk)
Instructions
  1. Dice almond and cashews in small chunks.
  2. Peel cardamom and make powder.
  3. Preheat some ghee in a pan or wok. When ghee is hot, add maize flour into it.
  4. Stir the flour constantly. Cook on low-medium flame until it turns slightly brown in color and it turns fragrant.
  5. Now add 1.5 cup water and sugar into it and mix well. Cook on medium flame until halwa turns thick in consistency.
  6. Halwa has turned thick in consistency add coconut, almonds, cashews, raisins and cardamom powder into it. Mix well.
  7. Cornmeal halwa is now ready. Transfer it to a plate.
  8. Pour some more ghee on top and garnish with cashews, almonds and serve this mouth drooling and scrumptious cornmeal halwa piping hot as a dessert.

 

Milk Cake Recipe – Milk Cake Kalakand Recipe

Milk Cake Recipe – Milk Cake Kalakand Recipe

Milk cake is special sweet dish from Uttar Pradesh and Haryana. This can be prepared on any festival. This delectable sweet is prepared with milk, where milk is cooked until it gets dense and grainy in texture. It’s further cooked with sugar and allowed to set for almost 24 hours.

This dish is really satisfying! A treat for all those you love easting sweet. Milk cake which usually takes number of hours and hard work can be prepared easily using this recipe. Follow the step by step instructions and it’s sure that everybody will love it at your home!

Directions

Getting ready:

Cut the lemon into half. Squeeze lemon juice into a bowl.

milk cake

Peel the cardamoms take out seeds and ground to make a coarse or fine powder. Grease a vessel with some ghee.

milk cakeMaking:

Add milk in a heavy bottom vessel and place it on flame for simmering. Simmer the milk on high flame first and when you see a gentle boil, start stirring the milk (it is important to stir the milk constantly else it can stick to the bottom of the vessel).

milk cake

Cook until milk reduces to 1/3 in quantity. When the milk remains 1/3 in quantity reduce the flame. Now add 3 to 4 tsp lemon juice into it and mix well to give it a grainy texture. Leave it as it is for half a minute on low flame. Do not stir the milk at this point

milk cake

After half minute start stirring the milk again constantly and cook until it gets denser in consistency. Keep the flame low. When the milk gets thick and grainy in texture, add sugar and keep stirring constantly. Cook milk till it gets really thick in consistency. When the milk gets thick in consistency, it gets brown and fragrant.

milk cake

When the mixture has becomes very thick then add green cardamom in to the mixture and mix well. The mixture has turned thick in consistency, now it can be set. Turn off the flame now. Transfer the mixture to the vessel and cover it nicely to set.

milk cake

Keep aside the vessel to set the milk cake for complete 24 hours. Later, to separate out the milk cake from the vessel, run a knife all around it. Re-heat the container over the flame for 5 to 6 seconds. With this milk get easily separated from it.

milk cake

Now flip the vessel upside down over a plate and tap on the top to separate out the milk cake. Milk cake is ready, cut it into chunks with any shape or size. The color of milk cake from inside is dark as it stills cooks when kept to set. This makes the color dark inside. Place the milk cake slices on a serving plate.

milk cakeServing:

Serve this mouth drooling milk cake as it is as a dessert and relish eating.

milk cakeSuggestions

  • You are required to stir the milk while simmering it. Stir it really well, by bringing the ladle to the bottom of the vessel so that milk doesn’t stick to the bottom. Make sure the milk doesn’t get brown from the base.
  • Making milk cake needs a lot of patience and plenty of time. Make sure that after adding sugar, you cook the mixture until it gets thick in consistency. Only then the cake will set appropriately. It takes 24 hours for setting the milk cake.
  • With these ingredients you’ll get 800 to 900 grams of milk cake
  • Time – 90 minutes

Milk Cake Recipe - Milk Cake Kalakand Recipe milk cake kalakand
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk – 2.5 liter
  • Sugar – 1 cup (250 grams)
  • Ghee – ½ tsp
  • Lemon – 1
  • Cardamom powder – 1 tsp
Instructions
  1. Cut the lemon into half.
  2. Squeeze lemon juice into a bowl.
  3. Peel the cardamoms; take out seeds and ground to make a coarse or fine powder.
  4. Grease a vessel with some ghee.
  5. Add milk in a heavy bottom vessel and place it on flame for simmering.
  6. Simmer the milk on high flame first and when you see a gentle boil, start stirring the milk (it is important to stir the milk constantly else it can stick to the bottom of the vessel).
  7. Cook until milk reduces to ⅓ in quantity. When the milk remains ⅓ in quantity reduce the flame.
  8. Now add 3 to 4 tsp lemon juice into it and mix well to give it a grainy texture.
  9. Leave it as it is for half a minute on low flame. Do not stir the milk at this point
  10. After half minute start stirring the milk again constantly and cook until it gets denser in consistency. Keep the flame low. When the milk gets thick and grainy in texture, add sugar and keep stirring constantly.
  11. Cook milk till it gets really thick in consistency. When the milk gets thick in consistency, it gets brown and fragrant.
  12. Add sugar into the mixture, reduce the flame and stir constantly.
  13. When the mixture has becomes very thick then add green cardamom in to the mixture and mix well.
  14. The mixture has turned thick in consistency, now it can be set. Turn off the flame now. Transfer the mixture to the vessel and cover it nicely to set.
  15. Keep aside the vessel to set the milk cake for complete 24 hours. Later, to separate out the milk cake from the vessel, run a knife all around it.
  16. Re-heat the container over the flame for 5 to 6 seconds. With this milk get easily separated from it.
  17. Now flip the vessel upside down over a plate and tap on the top to separate out the milk cake.
  18. Milk cake is ready, cut it into chunks with any shape or size. The color of milk cake from inside is dark as it stills cooks when kept to set. This makes the color dark inside.
  19. Place the milk cake slices on a serving plate.
  20. Serve this mouth drooling milk cake as it is as a dessert and relish eating.

 

Gur Ki Kheer – Rasiya or Ras Kheer – Kheer with Jaggery Recipe

Gur Ki Kheer – Rasiya or Ras Kheer – Kheer with Jaggery Recipe

Gur ki Kheer is a traditional recipe belonging to Rajasthan, Uttar Pradesh and Bihar. In Bihar, this kheer is known as Rasiya and in Western Uttar Pradesh as Raskheer. Serve this jaggery kheer, especially during winters, and you’ll be spellbound by its flavors and taste.

Raskheer or Gur Kheer is a treat for all who crave for sweets. So delicious and heartwarming that everyone at home will love eating it! This recipe is a unique and lovely twist to the standard kheer recipe. The milk and rice are boiled and cooked well and then sweetened with jaggery syrup once the kheer is cooled. Try making out this simple Jaggery kheer today to treat for dear ones.

Directions

Getting ready:

Clean ½ cup rice and wash them thoroughly. Soak the rice in water for 2 hours and strain to drain out excess water.

gur kheer

Finely chop cashews into 5-6 pieces each. Cut almonds into thin slices. Peel cardamom and crush its seeds into a fine powder.

gur kheerMaking:

Take milk in any vessel and place it on flame for simmering. When you see a gentle simmer in the milk, mix rice into it and give it a nice stir with a ladle. Reduce the flame now and keep stirring every 2-3 minutes. This is to prevent milk from browning at the base.

gur kheer

Meanwhile place jaggery in another vessel and add ½ cup water into it. Turn on the flame and let it simmer until jaggery dissolves in water completely. After this, turn off the flame.

gur kheer

When the rice is cooked and tender, add cashews, raisins and almonds, followed by cardamom powder. Kheer is ready, turn off the flame. Place the vessel on net stand and allow cooling down.

gur kheer

Now that the kheer has cooled down, strain the jaggery syrup through a sieve and mix it to the kheer. Give a nice and gentle stir to mix everything really well.

gur kheer

Gur ki kheer is now ready. Transfer the jaggery kheer to a serving bowl.

gur kheerServing:

Garnish with chopped cashews and almonds and serve this mouth-watering and delectable gur kheer warm or chilled.

gur kheerSuggestions

  • Make sure you stir the kheer after every 2-3 minutes bringing the spoon to the bottom of the vessel. It prevents Kheer from catching at the bottom.
  • Secondly, also keep in note that, add jaggery in kheer only when it cools down else milk can coagulate.
  • For 3 to 4 members
  • Time – 55 minutes

Gur Ki Kheer - Rasiya or Ras Kheer - Kheer with Jaggery Recipe gur kheer
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rice – ½ (80 grams)
  • Jaggery (finely crumbled) – ¾ cup (150 grams)
  • Full cream milk – 1 liter
  • Almonds – 8 to 10
  • Cashew nuts – 8 to 10
  • Raisins – 2 tbsp
  • Cardamom – 5 to 6
Instructions
  1. Clean ½ cup rice and wash them thoroughly. Soak the rice in water for 2 hours and strain to drain out excess water.
  2. Finely chop cashews into 5-6 pieces each.
  3. Cut almonds into thin slices.
  4. Peel cardamom and crush its seeds into a fine powder.
  5. Take milk in any vessel and place it on flame for simmering.
  6. When you see a gentle simmer in the milk, mix rice into it and give it a nice stir with a ladle.
  7. Reduce the flame now and keep stirring every 1 to 2 minutes. This is to prevent milk from browning at the base.
  8. Meanwhile place jaggery in another vessel and add ½ cup water into it. Turn on the flame and let it simmer until jaggery dissolves in water completely. Turn off the flame.
  9. When the rice is cooked and tender, add cashews, raisins and almonds, followed by cardamom powder.
  10. Kheer is ready, turn off the flame. Strain the jaggery syrup through a sieve and mix it to the kheer.
  11. Give a nice and gentle stir. Transfer the jaggery kheer to a serving bowl.
  12. Garnish with chopped cashews and almonds and serve this mouth-watering and delectable gur kheer warm or chilled.