Gur Ki Kheer is a traditional recipe which belongs to the Royal Rajasthan, Uttar Pradesh and Bihar.
In Bihar, this kheer is known as Rasiya and in Western Uttar Pradesh it is known as Raskheer.
Serve this delectable Gudwali kheer, especially during chilling winters, to keep yourself warm. The only thing that I have incorporated in this kheer is that instead of using Simple Jaggery, I have used Punjabi Masala Jaggery which has fennel seeds, carom seeds, dry ginger and already added to it, which further enhances the flavor of the kheer making it absolutely delicious.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients and Quantity:
Milk, full cream – 01 litre
Basmati Rice, Broken- ½ cup
Punjabi Masala Gur/ Jaggery Shavings- 04 tbsp. Or as required
Green Cardamom powder-1/4 th tsp.
Raisins, golden- 10 gm.
Almonds, slivered-15 gm.
Pistachio nuts-15 gm.
For the Garnish:
Almonds, slivered- 01 tsp.
Pistachio nuts, slivered -01 tsp.
Pick, wash and soak rice for 30 minutes. Drain water and let it dry completely for some time.
Add milk in a large heavy bottomed deep non-pan add cardamom powder.
Simmer till thick (reduced) add the drained rice. Add the slivered nuts.
Cook it on a low flame till the rice become soft, till it is cooked.
Take off from the heat and add the grated Jaggery, mix it well with the milk. Add the raisins.
You may serve it chilled or warm as desired garnished with Raisins, Almonds and Pistachio nuts.
You may set it in earthenware pots, if served chilled.
- Stir continuously, otherwise rice and milk will be separate.
- You may sear the rice in a little pure ghee after draining and drying it.
- It may be served warm / hot / chilled, as desired.
- You may soak the Jaggery in hot water and reduce it to be added to the completely cooled down Kheer.