Khajoori Gur Ki Kheer...Sweet Surrender!

Hi All!

Had plans for other things but it’s hard to get stuff in Kalimpong,so had to settle for

Khajoor ke Gur ki Kheer

I have people in my family who are extremes in their eating habits. There are some like my father, who will slaughter you if you make his khana over-salty and would love to have a deadly green chilli even with his morning cuppa tea (the Dalle momo chutney was for you, dad! Muah!)...and there is my mom-in-law, who loves everything in excess...sweet, savoury, fried, stuffed, whatever. For her, if you are a willing chef, no matter how awful,  you've made a place in her heart!... And then there is my husband, who will, every night, promise himself to sleep that he'll wake up early everyday to go for a jog and have soups and salads only, but, will maraud me every afternoon, post lunch for something sweet ..."pudding mein kya hai?"...It kind of freaks me out! And that is why I had to, per-force, take up cooking as one of my hobbies!

So this is for you dear husband. Today is your day! Enjoy!

Khajoori Gur or date fruit jaggary can be bought from any departmental store in your city, but if it is unavailable, there are other options, which I will share subsequently. This is a simple version of the regular kheer or the South Indian rice payasam with a twist in the flavour. I am sure you will find it interesting.

Ingredients:

•          2 ltrs milk
•          100 gms rice
•          100 gms sugar
•          Handful of chopped nuts
•          100 gms date fruit jaggary (grated or chopped)
•          A pinch of saffron (optional)

 

Ingredients and Method

        

Method:

•   Boil the milk and add rice to it.
•    Cook the rice and milk on slow fire till the two are well incorporated.
•   Let the mixture thicken till it reduces…warning…this will take time so if you are in a hurry then miss this one.
•     Add the cashews and sugar & simmer for around 10 mins on slow flame, and then remove the kheer from fire.
•     Now, add the date fruit jaggary and mix well while still warm.
•     Make sure the pan is not on the stove, as the milk tends to curdle if we add jaggary while the pan is kept on fire.
•     If you can’t find date fruit jaggary then palm/brown sugar or ready-to-eat packaged dates (chopped finely,grated or pureed) and plain gur will do the trick.
•     The Kheer can be served warm or chilled according to your liking or the weather in your city. just remember to keep the consistency right...Of the kheer,I mean!

   Now, one might feel that this is the easiest thing to be shared on a blog post…Why waste everyone’s time? But friends, it is the easiest things that we go wrong on…. Cook the kheer with a lot of love in your heart and always try and improvise…it will be yummiliscious! That’s my promise….Enjoy!