Jharkhand Khajur Gur Kheer Date Palm Jaggery Rice Pudding

Method

1. 1

   Wash the rice.

2. 2

   Bring 1 litre full-fat milk to a boil in a heavy pot.

3. 3

   Add washed rice. Stir. Reduce to medium-low.

4. 4

   Cook uncovered, stirring every 5 minutes, for 30 to 35 minutes until the rice has dissolved and the milk is thick and creamy.

5. 5

   Remove from heat. Cool slightly — the khajur gur must be added off direct heat or the milk may curdle from the acidity.

6. 6

   Add khajur gur. Stir until completely dissolved.

7. 7

   The kheer turns a deep brown and smells of caramel and molasses.

8. 8

   Add cardamom powder. Stir. Garnish with fried cashews.

9. 9

   Serve warm or at room temperature.