For making Jaggery kheer, take milk in any vessel and place it on flame for simmering. Finely chop almonds-Cashews. Clean raisins and peel cardamom to make powder.
Thoroughly clean ½ cup rice and wash well. Soak in water for 1 hour. After this strain rice and drain excess water.
When the milk starts boiling, mix rice into it. Stir the kheer with a ladle and after one simmer, reduce the flame. Keep stirring for every 1 to 2 minutes. This is to prevent milk from catching at the bottom.
Take water and jaggery in another vessel and place it on flame for heating. When the jaggery dissolves in water, turn off the flame.
When the rice is soft, add cashews, raisins and almonds into it. Rice have blended well in milk, now add cardamom powder in it. Kheer is ready, turn off the flame and allow it to cool down.
When the kheer cools down, strain the jaggery syrup through a sieve and mix it to the kheer. Kheer is now ready, transfer it to a serving bowl and garnish with chopped cashews and almonds.To make more tempting or to fascinate the kids we can prepare gur caramelised katoris as my grandma used to do.
