Jigger Kheer is the conventional formula of Rajasthan, Uttar Pradesh, and Bihar. In the winter season, the jaggery is progressively scrumptious to eat. In Bihar, jaggery kheer is called Asia and in western Uttar Pradesh.
The Fixings
Rice - ½ (80 grams)
Pitcher - 3/4 container finely slashed (150 grams)
Full Cream Milk - 1 liter
Almond - 8-10
Cashew nuts - 8-10
Raisins - 2 tablespoons
Cardamom - 5-6
The most effective method to do
To make Jiggery of Jiggery, store it in a vast kitchen to heat up the milk.
Almonds - Prepare the cashews by cutting them into little pieces. Clean the raisins and clean them. Strip the cardamom and make dust from its seeds.
Wash and wash a large portion of some rice and absorb it water for 2 hours. From that point forward, drink additional water from the rice and take the rice.
At the point when the milk is bubbled, add the rice to the milk and blend. Play the milk with a spoon and keep the gas slower after the kheer begins to bubble, keep it each 1-2 minutes, as the kheer begins to consume in all respects rapidly.
Put some water and jaggery in another holder and keep it in the gas. Turn off the gas after the jaggery is totally broken down in water.
When the rice turns out to be delicate, put the cashews, raisins, and almonds in kheer. When the rice is in the milk, include cardamom powder. Kheer is prepared, stop the gas and let it cool.
Once the kheer has cooled, channel the colander's jaggery and place it in the kheer and blend it. Kheer is prepared, expel it in a bowl and adorn with cleaved cashew nuts.
proposal:
In the wake of adding the rice to the milk, keep it running each 1-2 minutes in the wake of conveying the kheer with a spoon to the base of the compartment so that the kheer does not begin from the base of the bowl.
Addition well in the wake of cooling in the Kheer in light of the fact that milk may detonate after Jaggery in hot kheer.
For 3-4 individuals
Time - 55 minutes
The Fixings
Rice - ½ (80 grams)
Pitcher - 3/4 container finely slashed (150 grams)
Full Cream Milk - 1 liter
Almond - 8-10
Cashew nuts - 8-10
Raisins - 2 tablespoons
Cardamom - 5-6
The most effective method to do
To make Jiggery of Jiggery, store it in a vast kitchen to heat up the milk.
Almonds - Prepare the cashews by cutting them into little pieces. Clean the raisins and clean them. Strip the cardamom and make dust from its seeds.
Wash and wash a large portion of some rice and absorb it water for 2 hours. From that point forward, drink additional water from the rice and take the rice.
At the point when the milk is bubbled, add the rice to the milk and blend. Play the milk with a spoon and keep the gas slower after the kheer begins to bubble, keep it each 1-2 minutes, as the kheer begins to consume in all respects rapidly.
Put some water and jaggery in another holder and keep it in the gas. Turn off the gas after the jaggery is totally broken down in water.
When the rice turns out to be delicate, put the cashews, raisins, and almonds in kheer. When the rice is in the milk, include cardamom powder. Kheer is prepared, stop the gas and let it cool.
Once the kheer has cooled, channel the colander's jaggery and place it in the kheer and blend it. Kheer is prepared, expel it in a bowl and adorn with cleaved cashew nuts.
proposal:
In the wake of adding the rice to the milk, keep it running each 1-2 minutes in the wake of conveying the kheer with a spoon to the base of the compartment so that the kheer does not begin from the base of the bowl.
Addition well in the wake of cooling in the Kheer in light of the fact that milk may detonate after Jaggery in hot kheer.
For 3-4 individuals
Time - 55 minutes
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