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PrintRICE AND JAGGERY KHEER IN MILK
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Pressure-cook rice until very soft.
- In a quarter 300 ml of water, melt jaggery over fire to remove scum.
- Powder cardamom.
- Chop cashew into medium pieces.
- Grate coconut.
- Thicken milk to three-fourth the quantity. Add cleaned jaggery, rice, coconut, cashew and sugar and stir over fire until it forms into a pasty consistency.
- Now add cardamom powder and top with ghee.
INGREDIENTS
- 300 grams of Rice
- 200 grams of Jaggery
- 6 tablespoons Sugar
- 300 ml of Milk
- 4 teaspoons Cardamom
- 4 tablespoons Cashew
- 100 grams of Coconut
- 5 tablespoons Ghee
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