Khajur Gur ka Kheer is a delicious rice pudding made in East India- Bihar, Bengal and Jharkhand. The reason that this is a delicacy in this region is the fact that this jaggery is available only during the winter months of December to February.

I live in Chennai and so this jaggery is not generally available here. Whenever I get the chance to source this jaggery, I store some in the freezer. This way one can use this gur at least for a year. My family loves creamy date palm jaggery milk rice pudding.

Recipe:

Ingredients

Rice – 150 gms. Preferably new rice. I have used govindbhog chawal that is grown in Bihar. It is an aromatic, small grained starchy rice that is suitable for kheer.

Date palm jaggery- 250 gms.

Milk- One litre

Procedure

Step 1: Wash and soak the rice in some water. The pic below shows what govindbhog rice looks like.

Step 2 : khajur gur is sold in the form of half globes. You can break the big piece into smaller pieces. Soak the little pieces in 250 ml of water. You have to make a jaggery liquid out of this.

Step 3: Boil the milk in a thick bottom vessel. Once the milk comes to boil, add the soaked rice to it without the extra water used for soaking.

Step 4: Now continuously stir the rice in the milk otherwise the starchy rice has a tendency to stick together. Cook the rice in the milk till the rice grains are soft when pressed between fingers. Keep the flame between low and medium heat. Too much heat will burn the milk.

Step 5 : Once the rice is soft, add a little (half a cup) of the jaggery liquid to the milk. Do strain the liquid jaggery before adding to the milk as it will have some impurities in it.

Step 6: Little by little add the jaggery liquid to the kheer. Keep stirring the mix. Do not add a lot of liquid at one go, otherwise the milk will split.

Once the mix starts to boil again, add a little more of the jaggery liquid. Repeat till all the liquid has been mixed with the kheer.

Step 7: It does not take long for the kheer to thicken once the jaggery is added. Keep stirring while cooking for a creamy texture. Avoid milk drying on the top and forming a skin like layer. Once the rice is visible near the top of the cooking mix, then you know that the kheer is thickening and done.

Step 8 : Keep stirring for a while after the heat has been switched off. This way the creamy texture is ensured. The kheer will thicken a bit more once it cools down.

One can make this a bit runny or thick as per ones taste.

My family likes this thick and creamy.

Cold kheer tastes heavenly.