Kheer has a special place in Indian kitchens. Be it Teej or any special occasion, kheer is the first choice of all of us to sweeten our mouth. Sugar is used in kheer in most of the houses. But these days many people are paying attention to their fitness and consuming less sugar. If you are fond of eating sweets but do not want to consume sugar, then jaggery kheer can be the best option. Apart from being delicious to eat, it is also very beneficial for health. But while making jaggery kheer, the biggest complaint of people is that the milk curdles as soon as jaggery is added. If the same problem happens to you too, then there is no need to worry. By preparing it properly, you can prevent the jaggery kheer from bursting. Here is a simple recipe of jaggery kheer Recipe Has been given.
Material
- Full Cream Milk: 1 liter
- Basmati or kheer rice: 50 grams (soaked in water for half an hour)
- Jaggery: 100 to 120 grams (grated or finely broken)
- Desi Ghee: 1 tbsp
- Cardamom powder: half teaspoon
- Finely chopped nuts: cashews, almonds, pistachios, raisins
Way to prevent milk from curdling
Jaggery naturally contains a slightly acidic element, which causes it to tear when it comes in contact with boiling milk. Instead of adding jaggery directly to the kheer, melt the jaggery with 2-3 spoons of water in a separate vessel on low flame. When the jaggery completely dissolves and becomes a thin syrup, turn off the gas and let the syrup cool completely. When the rice and milk gets cooked and thickens completely and the kheer is ready, then turn off the gas. Remove the kheer from the flame and let it cool slightly for about 5 to 7 minutes. When the temperature of the kheer reduces slightly, add cooled jaggery syrup to it and mix well.
method of making
step 1: Heat some ghee in a pan or heavy bottomed vessel. Fry chopped cashews and almonds in it till they become light golden and take them out. Put soaked rice in the same vessel and fry it lightly for 1 minute.
Step 2: Now add milk to the vessel and let it boil on high flame. When the milk comes to a boil, reduce the flame and let it cook slowly.
Step 3: Keep stirring the kheer occasionally so that the rice does not stick to the bottom. When the milk reduces to half and the rice completely melts and becomes creamy, add cardamom powder and roasted nuts to it.
Step 4: After the kheer is completely cooked, turn off the gas. Let the kheer cool for 5 minutes, then add the prepared jaggery syrup to it. Then serve it. By doing this the kheer will not burst.