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Before you jump to Rice Pudding With Date Palm Jaggery recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is nowadays a great deal more popular than in the past and rightfully so. Poor diet is a leading factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. Even though we’re constantly being encouraged to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that a lot of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make some small changes that can start to make a positive impact to our daily eating habits.
Initially, you will need to be extremely careful when food shopping that you don’t unthinkingly put things in your basket that you no longer want to eat. For example, if you eat cereal for your breakfast, do you ever stop to see what the sugar and salt content is before purchasing? One nutritious option that can give you a positive start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.
All in all, it is not hard to start making healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to rice pudding with date palm jaggery recipe. You can have rice pudding with date palm jaggery using 8 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Rice Pudding With Date Palm Jaggery:
- Prepare 600 ml full cream milk
- Use 2 tbsp gobindobhog (ambemohar) or any small grain aromat rice
- Get 2 tbsp grated date palm jaggery
- Use 1 tbsp raisins
- Prepare 7-8 cashewnuts chopped
- Use 1 pinch salt
- Prepare 3 tbsp powder milk or khowa
- Provide 1 tsp cornflour
Steps to make Rice Pudding With Date Palm Jaggery:
- Soak small grain aromat gobindobhog rice with warm water for half hour.Boil milk in a heavy bottomed saucepan.Add rice and boil till soft. Grate khowa and add it to the boiling milk.Boil till milk is reduced to half.
- Dilute 1 tsp cornflour in water or cold milk and pour this slurry in the boiling kheer/pudding.Give it a good stir so that it doesn't burn underneath.This prevents the milk from curdling.Add the grated jaggery and dilute it in the boiling milk.The rice and milk consistency should be thick.Add a pinch of salt to balance sweetness.Garnish with chopped cashewnuts and raisins.Allow the kheer/pudding to set in fridge.Serve chilled after dinner a delicious dessert.
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