Jaggery Rice Pudding (vrat)
Desserts • India
How to Make Jaggery Rice Pudding (Vrat) – Traditional & Healthy Version
Jaggery Rice Pudding, known locally as 'Gur ke Chawal ki Kheer' or 'Gur ki Kheer', is a beloved North Indian dessert, especially enjoyed during fasting (vrat) days and major festivals like Navratri and Maha Shivratri. This naturally sweetened rice pudding replaces refined sugar with nutrient-rich gur (jaggery), making it an ideal dessert for those seeking a healthier alternative. The dish is prepared with simple ingredients such as rice (chawal), milk (doodh), and jaggery, which come together to create a creamy, aromatic pudding infused with cardamom (elaichi) and garnished with dry fruits. The origins of Jaggery Rice Pudding trace back to rural households where jaggery is used not only for its taste but also for its warming properties, especially during winter. The pudding’s delightful sweetness, combined with the subtle notes of cardamom and the crunch of nuts, makes it a favourite among all age groups. Its preparation is deeply rooted in Indian culinary traditions, often served as prasad (offering) during religious occasions. With its comforting taste and wholesome ingredients, this vrat-friendly dessert is perfect for both festive celebrations and everyday indulgence.
Ingredients(for 1 medium katori (bowl) per serving)
- 1/4 cup Basmati rice (chawal)
- 2 cups Full-fat milk (doodh)
- 1/3 cup Jaggery (gur, grated or chopped)
- 1/2 tsp Cardamom powder (elaichi)
- 1 tbsp Almonds (badam, sliced)
- 1 tbsp Cashews (kaju, chopped)
- 1 tbsp Raisins (kishmish) - optional
- 1 tsp Ghee (clarified butter) - optional
- 1/2 cup Water
- A few Saffron strands (kesar, soaked in warm milk) - optional
Instructions
- 1
Rinse the basmati rice (chawal) thoroughly under running water and soak for 15 minutes.
15 minutes
Soaking helps rice cook evenly and become softer for a creamy texture.
- 2
In a heavy-bottomed pan or kadhai, add soaked rice and 1/2 cup water. Cook on medium flame until rice is 80% cooked.
8 minutes
Stir occasionally to prevent sticking and burning.
- 3
Add full-fat milk (doodh) to the rice. Simmer on low heat, stirring continuously, until the mixture thickens and rice is fully cooked.
10 minutes
Use a thick-bottomed vessel to avoid scorching the milk.
- 4
Once rice is soft and the pudding is creamy, turn off the flame. Allow it to cool for 2-3 minutes before adding jaggery.
3 minutes
Adding jaggery to very hot milk can curdle it; slight cooling prevents this.
Why This Dish is Healthy
This version of Jaggery Rice Pudding is a healthy choice as it replaces refined sugar with gur (jaggery), which has a lower glycemic index and more nutrients. Using moderate amounts of ghee and dry fruits adds healthy fats and essential nutrients without excessive calories. The dish is naturally vegetarian, gluten-free, and can be adapted for vegan diets. It’s ideal for those seeking guilt-free indulgence during fasting or celebrations.
Jaggery Rice Pudding is a nutritious Indian dessert, providing energy-boosting carbohydrates from rice and jaggery. Jaggery is a natural sweetener rich in iron, minerals, and antioxidants, supporting digestive health and boosting immunity. Milk adds high-quality protein, calcium, and vitamin D, essential for bone health. The use of dry fruits like almonds and cashews provides healthy fats, fiber, and additional micronutrients, making this kheer a wholesome treat for all age groups.
Pro Tips
- 💡Tip 1: Always add jaggery after turning off the flame to prevent milk from curdling.
- 💡Tip 2: Use freshly ground cardamom for maximum aroma.
- 💡Tip 3: For extra creaminess, simmer the kheer on low heat and stir frequently.
Storage & Serving
Store leftover kheer in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving, or enjoy chilled as preferred.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
