Hello, I am Jane. Today, we’re going to prepare rice pudding with date palm jaggery recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rice Pudding With Date Palm Jaggery Recipe
Rice Pudding With Date Palm Jaggery is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Rice Pudding With Date Palm Jaggery is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook rice pudding with date palm jaggery using 8 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Rice Pudding With Date Palm Jaggery:
- Take 600 ml full cream milk
- Get 2 tbsp gobindobhog (ambemohar) or any small grain aromat rice
- Get 2 tbsp grated date palm jaggery
- Take 1 tbsp raisins
- Take 7-8 cashewnuts chopped
- Prepare 1 pinch salt
- Make ready 3 tbsp powder milk or khowa
- Take 1 tsp cornflour
Steps to make Rice Pudding With Date Palm Jaggery:
- Soak small grain aromat gobindobhog rice with warm water for half hour.Boil milk in a heavy bottomed saucepan.Add rice and boil till soft. Grate khowa and add it to the boiling milk.Boil till milk is reduced to half.
- Dilute 1 tsp cornflour in water or cold milk and pour this slurry in the boiling kheer/pudding.Give it a good stir so that it doesn’t burn underneath.This prevents the milk from curdling.Add the grated jaggery and dilute it in the boiling milk.The rice and milk consistency should be thick.Add a pinch of salt to balance sweetness.Garnish with chopped cashewnuts and raisins.Allow the kheer/pudding to set in fridge.Serve chilled after dinner a delicious dessert.
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