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Bakheer (Gud/Jaggery kheer)

Servings:
Preparation time: 2 minutes.
Making jaggery syrup: 5-7 minutes.
Cooking rice time: 20-25 minutes.
Seasoning time: 3-4 minutes.
Total time: 38 minutes.

A journey to memory lane, I could still feel the aroma of deliciously hot Bakeer (Gud/Jaggery kheer) at the festive occasion of chhath puja in Bihar, this is the mandatory dish which is made one day before chhath puja as Prasad with chapati and steamed rice ball.

This recipe is very authentic, also popular in other part of India such as Utter Pradesh, Madhya Pradesh, Maharashtra, Orissa and south Indian cuisine.

Ingredients:

Basmati Rice: 1 cup (100-120 gm)
Milk: 3 cups/½ liter
Jaggery: 1 cup (100-150) gm
Green cardamom powder: 1 teaspoon
Dry coconut: 10 gm.
Chironji: 20 gm
Nutmeg powder: 1 pinch (optional)
Dry grapes: 20 gm.
Ghee: 1 tablespoon

Preparation:

Chop dry coconut into small pieces. Keep aside.
Melt the Jaggery along with a cup of water at low flame, when Jaggery is melted increase the flame and bring it to boil, sieve the Jaggery syrup keep aside.
Clean and wash rice, put it into pressure cooker with 2 cups of water, Place cooker on high flame and bring to full cooking pressure. Put off the flame, Allow cooker to cool. Keep aside.

Method:

After cooling the cooker, add Jaggery syrup and cooking continue for another 8-10 minutes on low flame add cardamom powder let it boil for couple of minutes, finished it with ghee and put off the flame.

Seasoning:

Heat ghee in a fry pan; add chopped dry coconut till light brown colour comes add Chironji and dry grapes, fry for a minute and put off the flame.
Add hot milk and seasoning just before serving.
You may serve hot or cold as you wish.