Jaggery-Sweetened Rice Kheer

1. 1

   First, shallow-fry the cashewnuts and the raisins in ghee/oil separately, till light brown. Remove and keep them aside.

2. 2

   In a skillet, pour the milk, bay leaves and green cardamoms. Bring the milk to a boil, stirring from time to time.

3. 3

   Add the drained rice, immersed in 1 cup water for 1/2 hour. Add the fried cashewnuts and raisins. Cook for 1 hour on low flame, stirring occasionally.

4. 4

   After 1 hour, the rice will get nicely cooked in milk. Switch off the gas and wait for 5 min. Then add the jaggery. Mix well. (Adding the jaggery to hot milk is not preferred, since it leads to curdling of the milk.) Serve cold.

* Per serving · 4 servings · Values may vary.

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