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A creamy and fragrant Assamese rice pudding made with aromatic Joha rice, slow-cooked in milk with bay leaves and cardamom. This traditional dessert is a comforting sweet treat perfect for celebrations.
For 4 servings
Prepare the Rice
Simmer the Milk and Rice
Sweeten and Finish
A creamy and fragrant Assamese rice pudding made with aromatic Joha rice, slow-cooked in milk with bay leaves and cardamom. This traditional dessert is a comforting sweet treat perfect for celebrations.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 406.69 calories per serving with 10.96g of protein, it's a beginner-friendly recipe perfect for dessert.
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Prepare the Garnish (Optional)
Serve
Replace white sugar with jaggery (gur) for a more earthy, traditional flavor. Add the powdered or grated jaggery after turning off the heat to prevent the milk from curdling.
Add a few strands of saffron soaked in 2 tablespoons of warm milk along with the sugar for a beautiful color and royal aroma.
For a vegan version, use full-fat coconut milk or a mix of almond and cashew milk instead of dairy milk, and use coconut oil instead of ghee for the garnish. The cooking time might need slight adjustment.
Experiment with other nuts like pistachios or add edible dried rose petals for a floral note and beautiful presentation.
The primary ingredient, milk, is an excellent source of calcium, which is essential for strong bones and teeth, as well as proper muscle and nerve function.
The combination of rice and sugar provides a significant amount of carbohydrates, which are the body's primary source of energy, making this a satisfying dessert after a meal.
Warm, sweet, and creamy foods like Gakhir Saah are often considered comfort foods. The act of eating this traditional dessert can evoke feelings of nostalgia and well-being, helping to reduce stress.
Joha rice is a small-grain, aromatic rice from Assam, India, known for its delicate fragrance and flavor, which is key to authentic Gakhir Saah. If you can't find it, the best substitutes are Gobindobhog rice from Bengal or short-grain Basmati rice.
Use a heavy-bottomed pan to ensure even heat distribution. Stir the kheer frequently, especially as it thickens, scraping the bottom and sides of the pan. Cooking on a low, steady flame is also crucial.
Yes, you can make a vegan version. Replace the full-fat dairy milk with creamy plant-based milk like full-fat coconut milk or a mix of almond and cashew milk. Use coconut oil or a vegan butter substitute for the ghee. Note that the flavor profile will be different from the traditional version.
Gakhir Saah is a traditional dessert and is best enjoyed as an occasional treat. It is rich in carbohydrates and sugars, providing a quick source of energy. The use of full-fat milk provides calcium and protein. However, due to its high sugar and fat content, it should be consumed in moderation as part of a balanced diet.
A single serving of Gakhir Saah (approximately 1 cup or 270g) contains around 450-500 calories. The exact number can vary based on the type of milk used, the amount of sugar, and the quantity of ghee and nuts in the garnish.
You can store leftover Gakhir Saah in an airtight container in the refrigerator for up to 2-3 days. It will thicken upon cooling. You can serve it chilled or reheat it gently on the stovetop, adding a splash of milk to adjust the consistency if needed.
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