Bakheer | Gur Chawal Kheer | Kheer Recipes
I made bakheer for 1st time last year and that time I used white jaggery the taste was very good but it didn't had the traditional, authentic bakheer look so I didn't posted the recipe, during one of my trip to parent place I asked my SIL to share with me the dark brown jaggery which she bring from village (Uttar Pradesh), so I made this bakheer and chana dal puri for Dussehra and now I manage to share this recipe. As I said bakheer is only made during Dussehra, Ram navami so yearly we make this only once or twice this is those kind of special festival dish.
Bakheer or Gur (Gud) Chawal ki Kheer is traditional Uttar Pradesh kheer recipe made during Ramnavami, Dussehra along with Dal Poori. Bakheer made with rice, jaggery and milk, using dark brown jaggery is good in this recipe which brings the brown color in kheer if you are using white or normal jaggery then the kheer will be in dull white color but the taste is almost same whatever jaggery we use.
You can use any variety of dark brown jaggery, these ones are from our own mill and normally they taste little different than what we get in shops or use the regular white ones. I wanted to share this bakheer recipe for such long time but I was waiting to get the dark brown jaggery which finally happpend and I am so happy to share this authentic, traditional recipe with you all. Bakheer is similar to sweet pongal, if you see the ingredients and method it's verys similar but the taste is different in sweet pongal and bakheer.
Hope you all had great start of year and to celebrate the same and start on sweet note as tradition is bakheer today and the ultimate and best combo with bakheer is dal poori or you can try any paratha too.
You can also check other Kheer Recipes
- Apple Rabri
- Carrot Kheer
- Dates (Khajoor) Kheer
- Dudhi (Lauki) Kheer
- Moong Dal Kheer
- Poha (Aval) Kheer
- Seviyan | Semiya Payasam
Bakheer RecipeBakheer is traditional kheer recipe made with rice, jaggery and milk during Dussehra, Ram Navami.
|Prep Time:||Cook Time:||Total Time:|
|Serves:||4 to 5|
- 1 Cup - Rice ( I used Sona Masoori)
- 1 Cup - Jaggery/Gur(dark brown preferred)
- 1/2 tsp - Freshly Crushed Cardamom
- 2 tbsp - Cashew nuts & Raisins
- 1 tsp - Ghee
- 2 Cups - Water
- 3 Cups - Milk
- In a pan or wok heat water and jaggery until jaggery melts. Don't have to make any thread syrup.
- While we are making syrup soak rice, once jaggery syrup is ready rinse and drain water. Strain jaggery syrup to remove impuritie and mix it with rice. In a cooker add rice, jaggery syrup and pressure cook for 4-5 whistles, once pressure released open cooker and gently mash rice. If rice is not cooked pressure cook again for 1 to 2 whistles.
- Meanwile bring milk to boil and off flame, in a pan heat ghee and roast cashew nuts and raisins until golden brown. Add milk, fried dry fruits, cardamom powder with cooked bakheer and mix well (add more milk if required)
- You should add milk only before serving or milk will get curdle a bit.
- Add more jaggery if you want more sweeter bakheer.
- If you don't get dark brown jaggery you can use normal white/yellow jaggery.
- Cook rice and jaggery syrup for longer time as jaggery will increased cooking time.
- Bakheer taste good when served hot/warm.
- If you are going to eat bakheer late or have left over add more hot milk, mix and serve.
Enjoy authentic, traditional bakheer.
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