In the node detail page
- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Zero
Remember to add in milk only just before serving, or else it will begin to curdle in the kheer. In case you do not get dark brown jaggery, you can also use normal yellow jaggery instead.
- 1672 views
Bakheer or Gud Chawal ki Kheer is a traditional Uttar Pradesh dessert dish made during Ram Navami and Dussehra and usually savoured with dal poori. It is prepared using rice, jaggery and milk. The traditional use of dark brown jaggery gives it its distinct brown colour.Bakheer or Gud Chawal ki Kheer is a traditional Uttar Pradesh dessert dish made during Ram Navami and Dussehra and usually savoured with dal poori. It is prepared using rice, jaggery and milk. The traditional use of dark brown jaggery gives it its distinct brown colour.
- Rice (1 cup)
- Jaggery (gud) (1 cup)
- Green cardamom (hari elaichi), crushed (½ tsp)
- Raisins (kishmish) (1 tsp)
- Cashew nuts (kaju) (2 tbsp)
- Ghee (1 tsp)
- Milk (3 cups)
- In a pan, mix water with the jaggery and keep heating until the jaggery has melted. Do not have to make any thread syrup.
- Wash and soak the rice in water.
- Once the jaggery syrup is ready, strain it through a muslin cloth to remove any impurities.
- Drain the water from the rice and mix in the strained jaggery syrup.
- In a pressure cooker, add the rice-and-jaggery syrup and cook through, timing it to 4 to 5 whistles.
- Once the pressure has naturally released, open the cooker lid and gently mash the rice.
- Meanwhile, bring the milk to a boil and then switch off the flame.
- In a kadhai, heat ghee and keep frying the kaju and kismish in it until they have turned golden brown in colour.
- Then, add the milk, fried dry fruits and elaichi powder to the cooked Bakheer. Mix well.
- Serve hot with dal ki poorie.