Jaggery Kheer
A creamy, slow-simmered rice pudding sweetened with Sarbu Jaggery Powder instead of refined sugar — comforting, aromatic, and rich with deep caramel notes.
Prep time: 10 minutes Cook time: 35 minutes Serves: 6
Ingredients
| Ingredient | Quantity |
| Full-fat milk | 4 cups |
| Basmati rice, rinsed | 3 tbsp |
| Sarbu Jaggery Powder | ¾ cup |
| Ghee | 2 tbsp |
| Cashews, chopped | 2 tbsp |
| Raisins | 2 tbsp |
| Cardamom powder | ½ tsp |
| Warm water | 2 tbsp |
| Grated nutmeg | 1 pinch |
Method
1. Heat the milk Heat the milk in a heavy-bottomed pan on medium flame. Bring to a gentle boil, stirring occasionally to prevent sticking or a skin forming on top.
2. Cook the rice in milk Add the rinsed rice to the boiling milk. Reduce heat to low and simmer, stirring frequently, until the rice is completely soft and the milk has thickened and reduced by about a third (about 25 minutes).
3. Roast cashews and raisins While the rice simmers, heat ghee in a small pan. Add cashews and raisins, roasting until the cashews turn golden and raisins plump up. Set aside for garnish.
4. Dissolve the Sarbu Jaggery Powder In a small bowl, dissolve the jaggery powder in warm water, stirring until smooth. Sarbu’s fine, lump-free texture dissolves easily with minimal residue, so straining usually isn’t needed.
5. Cool slightly before adding jaggery Turn off the flame under the rice-milk mixture and let it cool for 2–3 minutes so it stops actively bubbling. This step matters — jaggery is naturally acidic, and adding it to actively boiling milk can cause curdling.
6. Add the jaggery Slowly pour the dissolved jaggery into the rice-milk mixture, stirring gently and continuously. Once fully combined, return to very low heat for 2–3 minutes to warm through, stirring gently.
7. Add the flavorings Stir in cardamom powder and grated nutmeg. Mix gently to combine.
8. Garnish and serve Turn off the flame. Garnish with the roasted cashews and raisins. Serve warm, or chill for a couple of hours and serve cold.
Chef’s Tips
- Prevent curdling: Always cool the milk-rice mixture off direct heat before adding jaggery, and dissolve the jaggery separately first. This is the single most important step for a smooth, curdle-free kheer.
- Why Sarbu Jaggery Powder works best: Its fine, consistent granulation dissolves evenly in warm water, giving you better control over sweetness and a smoother final texture with less risk of graininess.
- Consistency tip: Kheer thickens as it cools, so serve it slightly thinner than your desired final consistency, or loosen with a splash of warm milk before serving if made ahead.
- Make it richer: Stir in a tablespoon of khoya (dried whole milk solids) along with the jaggery for an extra-indulgent, festive version.