Winter in India feels incomplete without warm, comforting desserts. As the temperature drops, kitchens come alive with seasonal favourites like carrot halwa, moong dal halwa, panjiri, sesame and jaggery laddus, dry-fruit sweets and flaxseed treats. Among these, jaggery kheer holds a special place, reminding many of home-cooked desserts enjoyed in childhood.
Jaggery kheer is not only rich in flavour but also packed with nutrition. Jaggery helps keep the body warm in winter and is a good source of iron and calcium. Dry fruits such as almonds and cashews add healthy fats, protein and fibre, making this dessert both delicious and nourishing. Here is a simple, step-by-step recipe to make creamy jaggery kheer at home.
Ingredients required
Take half a cup of rice, approximately 80 to 90 grams. For this quantity, you will need one litre of full-cream milk to achieve a rich and creamy texture. You will also need 10 to 12 cashews, 10 to 12 almonds, two teaspoons of raisins, five to six green cardamoms and about 150 grams of plain, unflavoured jaggery.
Method of preparation
Start by sorting and washing the rice thoroughly. Soak it in water for some time and keep it aside. Meanwhile, pour the milk into a thick-bottomed pan and bring it to a boil on low heat.
Chop the almonds and cashews finely or lightly crush them using a mortar and pestle. Clean the raisins with a dry, clean cloth. Grate the jaggery so that it dissolves easily later, and check for any impurities.
Once the milk begins to boil, drain the soaked rice and add it to the pan. Cook the rice on medium to low heat until it becomes soft and well-cooked. Stir the milk frequently, as kheer tends to stick to the bottom quickly. Keeping the flame low and using a heavy-bottomed vessel helps prevent burning.
In a separate pan, add the grated jaggery along with about half a cup of water. Heat it gently until the jaggery melts completely. Strain the melted jaggery through a sieve to remove impurities.
Add the strained jaggery syrup to the cooked kheer and mix gently. Avoid cooking the kheer further after adding jaggery, as boiling can cause the milk to curdle.
Finally, add the chopped almonds, cashews and raisins to the kheer. Mix well and switch off the flame. Your traditional jaggery kheer is ready to serve.
This warm, comforting dessert is perfect for winter evenings and brings back memories of simple, homemade sweets enjoyed during childhood.
