Jaggery Rice Kheer (Guror Payox)


  • 1/4 cup joha/gobindobhog rice
  • 1 litre full fat milk
  • 1/2 cup powdered jaggery
  • 1 small bay leaf
  • 1/4 tsp cardamom powder
  • 1/4 cup chopped cashew nuts
  • 2 tbsp raisins
  • A pinch of salt

Method –

  1. Wash the rice once and soak it in water for 20 minutes
  2. Drain well and dry
  3. Add about 1/2 tsp ghee to the rice and mix well with fingers and set aside
  4. Fry the cashews and raisins in a little ghee till golden and set aside to drain on absorbent paper
  5. Pour the milk in a heavy based saucepan
  6. Bring it to the boil, lower the heat and cook, stirring continuously for about 20 minutes or more till the milk has thickened
  7. Stir in the rice, bay leaf and cardamom powder
  8. Simmer on low heat, stirring continuously till the rice grains are cooked
  9. Once the rice grains are cooked, add the cashews and raisins
  10. Stir in the salt
  11. Cook for a few minutes more, then remove the pan from heat and set aside for 3-4 minutes till it has cooled down slightly
  12. Add one third of the jaggery and mix gently till it is well blended
  13. Now stir in the remaining jaggery till all the jaggery has dissolved completely
  14. Can be served warm or chilled

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