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Ganne Ki Kheer
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This Lohri special has a thick, delectable and creamy texture. To achieve that perfect consistency, it is essential to use cooked rice as uncooked rice will not blend with the sugarcane juice.
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Fresh juice extracted from sugarcane is very popular in Punjab, wherein it is often shared in fields with a pinch of chaat masala. This kheer is however is commonly made from leftover juice cooked with rice.
- Sugarcane juice (ganne ka ras) (4 cups)
- Milk (2 cups)
- Rice (1/2 cup, cooked)
- Cardamom (elaichi) powder (1/2 tsp)
- Coconut (nariyal), grated (3 + 2 tbsp)
- Almonds (badam), sliced (2 tbsp)
- Heat a heavy-bottom pan and boil sugarcane juice for 10–15 mins, stirring occasionally.
- Take the pan off the stove and with a whisk, blend in 1 cup of milk slowly.
- Place it back on the flame, add rice and 3 tbsp coconut. Let it cook on a low flame for 10–15 mins.
- The kheer will have thickened by now, add the rest of the milk to thin it down.
- Add cardamom powder and let it cook for another minute.
- Turn of the flame and garnish with almonds and grated coconut.
- Serve warm.
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