Bakheer/ Gud-Chawal ki kheer/ Jaggery Rice Pudding
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 1½ cup organic brown jaggery
  • 1 cup rice soaked in water 30 mins
  • 4 cup milk
  • 3 cup water
  • 1 tsp cardamom powder
  • 8-10 cashew nuts
  • 1 tbsp raisins
  • 2 tbsp clarified butter (Desi Ghee)
Instructions
  1. Heat 3 cup water in a pan. Add jaggery to the pan to ensure that jaggery pieces melt on medium flame.
  2. Jaggery pieces would take about 4-5 minutes to melt. As soon as they melted and no more cubes are visible, turn off the flame.
  3. Strain the jaggery syrup using a strainer to get rid of impurities.
  4. Mix jaggery syrup and soaked and drained rice in a pressure cooker and cook it on low-medium flame for 4-5 whistles or 20-25 minutes.
  5. Bring the pressure cooker off the flame and let the pressure release by natural release method. Meanwhile boil the milk in a pan.
  6. When the pressure is released naturally, gently mash the cooked rice with the back of the ladle. Do not mash them completely.
  7. Heat 2 tbsp clarified butter in a pan.Fry cashew nuts and raisins until the raisins are slightly puffed.
  8. When raisins are slightly puffed (approx 1 min). Add cooked rice to the pan and fry them.
  9. After 2 minutes, add cardamom powder and mix it well. Now turn off the flame.
  10. After couple of minutes, add milk to rice. It is very important to ensure that the temperature of milk and rice are fairly similar otherwise milk may curdle.
  11. Bakheer is a delicacy prepared specially on festival of Ramnavmi in Uttar Pradesh with Chana Dal ki Namkeen Poori.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/bakheer-gud-chawal-ki-kheer-jaggery-rice-pudding/