Akhoi with Gur
A simple eastern Indian sweet made with parboiled rice, fresh coconut and melted jaggery. The rice is gently cooked until soft and lightly chewy, then finished with warm gur for a homestyle dessert that feels comforting and rustic.
For 4 servings
- prep · ~30 min
Soak the rice.
Wash the parboiled rice well and soak it in water for 30 minutes. Drain before cooking.
- boil · ~15 min
Cook the rice until soft.
1.Add water to a pot and bring it to a gentle boil.2.Add the drained rice and salt.3.Cook over medium heat until the grains are soft and the mixture turns slightly thick, about 12 to 15 minutes.TIPStir a couple of times so the rice does not catch at the bottom. - simmer · ~5 min
Add coconut and cardamom.
Stir in the grated coconut and crushed cardamom. Simmer for 4 to 5 minutes so the coconut softens and flavors the rice.
- other · ~3 min
Melt in the jaggery.
Lower the heat completely, add the jaggery and stir until fully melted. Cook very gently for 2 to 3 minutes without boiling hard, just until everything comes together.
TIPAdd jaggery only after the rice is cooked, or it can slow the rice from softening. - serve
Serve Akhoi with Gur warm.
Spoon into small katoris and serve warm. It can also be cooled slightly and served at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked parboiled rice well so the final texture stays lightly chewy, not watery.
- 2Keep the boil gentle once the rice goes in; a hard boil can break the grains and turn it pasty.
- 3Stir especially near the end of rice cooking, when the starch thickens and can catch at the bottom.
- 4Add the jaggery only after the rice is fully soft, or the grains may stay firm longer.
- 5Lower the heat before adding jaggery so it melts smoothly without splitting or turning smoky.
- 6If your jaggery has grit, melt and strain it separately before mixing into the rice.
- 7Akhoi thickens as it cools, so leave it slightly looser in the pot than you want in the bowl.
Adapt it for your goals.
Nolen-gur
Make it with Bengali nolen gur for a more aromatic, winter-style version with deeper caramel and smoky sweetness.
thinner payesh styleThinner-payesh-style
Add a little more water and simmer less at the end for a looser, spoonable dessert closer to a rustic rice pudding.
extra coconutExtra-coconut
Increase the fresh grated coconut for a richer, more textured akhoi with stronger coconut bite.
less sweetLess-sweet
Reduce the jaggery slightly if you prefer the rice and cardamom flavors to come through more clearly.
Why this is on our healthy list.
Rice-Based Comfort Energy
Parboiled rice provides steady, easy-to-digest carbohydrate energy, making this a simple, satisfying sweet dish.
Natural Sweetness from Jaggery
Jaggery brings sweetness with a more complex flavor than refined sugar, so the dessert tastes fuller with few ingredients.
Coconut Adds Richness
Fresh coconut contributes natural fats and fiber-like texture, helping the dish feel more filling and rounded.
Frequently asked questions
You can, but the texture will change. Parboiled rice holds its shape better and gives akhoi its soft yet lightly chewy character.
