Recipe: Yummy Khaja With Rice and Jaggery Kheer

Khaja With Rice and Jaggery Kheer. Kheer prepared with jaggery is traditional recipes belongs to bihar, rajasthan, UP, Consuming jaggery kheer, especially during winters. Kheer is Indian rice pudding made with only three basic ingredients- rice, milk and sugar. And I think that's the reason it is so commonly made in India because the basic ingredients are so readily available everywhere.

Children who are adamant to take any nutritious food, should be tasted. Bakheer is made by combining (Gud) Jaggery with rice and milk. There is a more popular and universally prepared variant known as Kheer which Kheer is typically prepared with basic ingredients like Rice, sugar and milk. You can cook Khaja With Rice and Jaggery Kheer using 12 ingredients and 13 steps. Here is how you cook that.

Ingredients of Khaja With Rice and Jaggery Kheer

1. You need 1 cup of Gobind Bhog or Basmati Rice.
2. It's 1 litre of Full cream milk.
3. It's 1 cup of Jaggery(adjust as per you taste).
4. Prepare 4-5 Pods of Cardamom.
5. It's 2 of small bay leaf.
6. It's 2-3 of tspn Ghee.
7. Prepare 1 cup of Maida or All purpose flour.
8. You need As required of fried Dry fruit of your on choice.
9. You need of Khaja.
10. You need 5-6 tsp of ghee.
11. Prepare 1 cup of sugar.
12. You need 3 of cardamon.

Other ingredients can be added depending upon your creativity and taste. Kheer is usually prepared with sugar in India, however this unique Kheer with jaggery recipe brings out a lovely twist to the standard recipe. Add these nuts to the kheer and mix well. Kheer prepared with jaggery is a traditional recipe belonging to Rajasthan, Uttar Pradesh and Bihar.

Khaja With Rice and Jaggery Kheer instructions

1. To make the Rice and Jaggery Kheer, soak the rice for at least 30 mins to 1 hour..
2. In vessel put Ghee, add Cardamom Crushed, Bay leaf and let the Ghee get infused with the aroma of the whole spice. Cook for 2 -3 mins for in slow flame.
3. Add Soaked rice to the pan, make sure the water is drained properly, Then fry the rice in slow flame till the rice is turned little brown, add a pinch of salt..
4. One the rice is fried the Full cream milk and mix. Let the milk get a boil, cook 1st 5 min on high flame..
5. Cook the milk on low flame till the milk is reduced and the rice cooks completely and opens completely. Till then cook the kheer by stirring continuously to avoid getting milk getting stick to Pan..
6. To make the Khaja, add Ghee to the Maida and mix properly. Add water slowly to make a dough which is not very tight nor very soft. Rest the dough for 15 mins..
7. Make a paste of 2 tsp of ghee and maida and keep aside..
8. Roll the Dough to a thin sheet and cut into 5 cm thin strips and spread the ghee and maida paste..
9. Roll the thin strips to make a Disk and press lightly..
10. To cook the khaja Bake the them on 180 c for 30-40 mins or till they turn golden brown..
11. Prepare a Sugar syrup of 1 string by cooking sugar and water and cardamom..
12. Dip the prepared Khaja in the Sugar Syrup for 30 secs and remove..
13. To Assemble the Dessert. Fry your Fav dry fruits in Ghee serve Kheer, Khaja and Fried Dry fruits along and enjoy the modern interpretation of the classic Odia Dessert..

After this strain rice and drain excess water. Sago rice jaggery payasam is a nice blend of sago (also known as sabudana, javarisi or tapioca pearl), rice cooked in milk and sweetened with a deli. Add melted jaggery into the boiling rice mixture and cook it for some time. In a meanwhile take a pan add ghee fry cashew nuts,raisins, almonds till lightly. The jaggery used should be palm jaggery, not the cane version.