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| Hasinaye Kheer |
Kheer is a dessert made in Asian continent as well as
Middle East. In India Making Kheer varies from east to west and North to South.
In Southern part of India Kheer is commonly made with rice/sewai (vermicelli)/Sabudana in
milk and coconut milk. In Northern India it is made in milk either with rice or
sewai. But almost everywhere sugar is added as sweetener. The Kheer made in
West Bengal India is definitely different as the sweetener added is Date Jaggery.
Date jaggery gives a wonderful flavor to the kheer. Due to its wonderful looks and delectable taste I call it Hasinaye Kheer. This kheer is special to me
as it evokes the childhood memories of Durga puja when we used to get to eat as
much gud ki kheer as we wanted in Durga puja fest.
Date jaggery is unrefined sweetener thus all nutrients
are intact in it unlike sugar which is refined sweetener. Thus it not only adds
flavor but makes the kheer rich in Iron and many micro nutrients.
Preparation Time: 5 min.
Cooking Time: 90 min
Servings: 8 large helpings
Ingredients Required for Making Kheer with Date
Jaggery:
- 4-5 Strings of Saffron (Kesar)(Optional)
- 3-4 Green Cardamom (Optional)
- 10-12 Pistachios (Optional)
Directions For Making Hasinaye Kheer:
- Wash and soak the rice in 100 ml of water.
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| Rice being soaked |
- Dissolve the Date jaggery in 150 ml.water at room
temperature and then heat the date jaggery and water solution till it boils.
- Cool to room temperature and keep aside.
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| Khajur gud (Date jaggery) and water solution boiled and cooled |
- Cut Cashew nuts, Almonds and Pistachios to small pieces.
- Remove the green peel of green cardamom and grind the
seeds to coarse powder.
- Take milk in a thick bottom wok /pan and heat it on high
flame till it boils.
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| Milk for boiling for Kheer |
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| Milk boiled and ready for soaked rice to be added |
- Add soaked rice with water in the boiling milk.
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| Rice added to boiled milk |
- Cook with regular stirring till the milk starts boiling
again.
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| Rice being cooked in milk |
- Reduce the flame and cook on low flame with occasional
stirring till the rice gets cooked and mixes with the milk making the
consistency of milk rice mixture to pourable thickness. It will take
approximately 70-80 min.
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| Rice and milk mixture getting thickened and becoming homogenous (50 min. cooking on low flame) |
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| Rice and milk mixture after 70 min. of cooking on low flame |
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| Thick rice and milk mixture ready for Khajur gud (Date jaggery) to be added |
- Add the dissolved date jaggery and mix nicely.
- Add Almonds, Cashew nuts and pistachios and mix.
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| Date jaggery, Nuts and Raisins added to Kheer |
- Add powdered green cardamom and mix.
- Heat it if you
like hot kheer. Do not boil again.
- Take out in a serving bowl and decorate with almonds,
pistachios.
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| Hasinaye Kheer |
- If you like chilled kheer then place the serving bowl
with kheer in fridge for 2-3 hrs.
- Serve hot or cold as per your liking.
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| Oh ! so tempting Let us enjoy Hasinaye Kheer |
My favorite combination Ajwain puri with Hasinaye Kheer.
Tips:
- Do not soak the jaggery in hot milk.
- Basmati or broken basmati rice gives the best result.
- The amount of Jaggery can be increased according to
individual taste.
- If your container is not big enough for 2-3 Lt. milk then
take as much milk initially according the size of your container and keep on
adding once the liquid content reduce creating space in the wok.
- More the milk taken tastier the Kheer will be.
Suggested Variations:
- Rice can be replaced with 50 gm. Tal Makhana. Then the
kheer can also be taken during fasting when cereals are not taken.
- Raisins can be added along with other nuts.
- Incase Date jaggery is not available then sugar cane jaggery (Gud) can be taken, though the flavor of kheer will not be same as with Khajoor gud, but gud as sweetening agent is certainly different, tastier and healthier than sugar.
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