Traditional Jaggery Rice Kheer
A rich and comforting Indian rice pudding, this Jaggery Rice Kheer features the deep, caramel notes of jaggery perfectly balanced with fragrant cardamom, saffron, and crunchy nuts, offering a healthier twist on a classic.
For 6 servings
Rinse the basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in 1 cup of fresh water for 20-30 minutes, then drain well and set aside.
In a heavy-bottomed pot or Dutch oven, heat the ghee over medium heat. Add the drained rice and sauté for 1-2 minutes until lightly fragrant. Pour in the full-fat milk and bring it to a gentle boil, stirring occasionally.
Once boiling, reduce the heat to low and simmer, stirring frequently to prevent the rice from sticking to the bottom. Continue to cook for 30-35 minutes, or until the rice is completely cooked, soft, and the milk has thickened to a creamy, pudding-like consistency that coats the back of a spoon.
While the kheer simmers, prepare the jaggery syrup: In a separate small saucepan, combine the grated jaggery with 1/4 cup water. Heat over low-medium heat, stirring continuously until the jaggery completely melts and forms a smooth syrup. Do not boil vigorously. Remove from heat and strain the syrup through a fine-mesh sieve to remove any impurities. Let it cool slightly.
Remove the kheer from heat and let it cool for 10-15 minutes. This step is crucial to prevent the milk from curdling when the jaggery syrup is added. Once slightly cooled, gently stir in the prepared and strained jaggery syrup until well combined.
Stir in the green cardamom powder and the saffron strands (for better color dispersion, you can soak saffron in 1 tablespoon of warm milk for 5 minutes before adding).
Garnish the kheer with sliced almonds and chopped pistachios. You can lightly toast the nuts in a dry pan or a little ghee for extra flavor before garnishing.
Serve the Traditional Jaggery Rice Kheer warm or chilled, according to your preference. It thickens further upon cooling.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat milk for the creamiest kheer. Skim or low-fat milk will result in a thinner consistency.
- 2Always add jaggery or sugar after removing the kheer from heat and allowing it to cool slightly. Adding it to hot milk can cause the milk to curdle.
- 3Stir frequently, especially during the simmering stage, to prevent the rice from sticking to the bottom of the pot and to ensure even cooking.
- 4Adjust the sweetness to your liking. The amount of jaggery can be slightly increased or decreased based on personal preference and the sweetness of the jaggery itself.
Adapt it for your goals.
Nutty Delight
Add other dried fruits like raisins or chopped dates along with the nuts for added texture and sweetness. You can also include cashews or walnuts.
Vegan VersionVegan Version
Substitute full-fat milk with coconut milk or a rich oat milk, and replace ghee with coconut oil or a plant-based butter for a delicious vegan kheer.
Spiced TwistSpiced Twist
Introduce a small cinnamon stick or a couple of cloves during the milk simmering stage for a different aromatic profile. Remove them before serving.
Why this is on our healthy list.
Natural Sweetener
Jaggery is a less processed, natural sweetener compared to refined sugar, retaining more minerals like iron, magnesium, and potassium.
Digestive Aid
Jaggery is traditionally known to aid digestion and can help cleanse the body by flushing out toxins.
Energy Booster
The combination of carbohydrates from rice and natural sugars from jaggery provides a sustained energy release, making it a satisfying and comforting dessert.
Frequently asked questions
While basmati rice is traditional for its aroma and texture, you can use brown rice. However, it will require a longer cooking time and may result in a slightly chewier texture. Adjust cooking time and milk quantity accordingly.
