Tasty Jaggery Kheer with Vishnu Bhog Rice

This recipe aims for a rich, creamy kheer with the natural sweetness of jaggery and the unique aroma of Vishnu Bhog rice.

Yields: 4-6 servings Prep time: 15 minutes (plus soaking time for rice) Cook time: 45-60 minutes

Ingredients:

1/2 cup (approx. 100g) Vishnu Bhog Rice
4 cups (1 liter) Full-Cream Milk (using full-cream milk will result in a creamier kheer)
1/2 to 3/4 cup Jaggery (grated or finely chopped, adjust to your sweetness preference)
1/2 tsp Cardamom Powder
A pinch of Saffron strands (optional, for enhanced flavor and color)
1-2 tbsp Ghee (clarified butter) (optional, for roasting nuts)
1/4 cup Mixed Nuts (cashews, almonds, pistachios), chopped or slivered (for garnish)
2 tbsp Raisins (optional, for garnish)

Rinse the Vishnu Bhog rice thoroughly under running water until the water runs clear.
Soak the rice in water for at least 15-20 minutes. This helps the rice cook faster and become creamier. Drain and set aside.

In a heavy-bottomed pan or pot, bring the full-cream milk to a boil over medium heat. Stir occasionally to prevent it from sticking to the bottom. A heavy bottom pan is crucial to prevent burning.

Once the milk comes to a rolling boil, reduce the heat to low.
Add the drained Vishnu Bhog rice to the simmering milk.
Cook the rice in the milk, stirring frequently (every 2-3 minutes), until the rice is tender and the milk has reduced and thickened. This will take approximately 30-45 minutes. The kheer should start to look creamy. The Vishnu Bhog rice, being a short-grain aromatic rice, will release its starch and contribute to the creaminess.

While the rice is cooking, if using, heat 1-2 tbsp of ghee in a small pan.
Add the chopped nuts and sauté until lightly golden. Add the raisins and cook until they plump up. Set aside for garnish.
If your jaggery has impurities, you can dissolve it in a little water over low heat, strain it, and then add the jaggery syrup to the kheer. However, if your jaggery is clean, you can add it directly.

Crucial Step for Jaggery Kheer: Once the rice is fully cooked and the kheer has reached your desired consistency (creamy and thick), turn off the heat.
Wait for 2-3 minutes for the kheer to cool down slightly. This prevents the milk from curdling when jaggery is added.
Add the grated or finely chopped jaggery to the kheer and stir continuously until it is completely dissolved.
Stir in the cardamom powder. If using saffron, soak a few strands in a tablespoon of warm milk for a few minutes and then add to the kheer for a beautiful aroma and color.

Transfer the Jaggery Kheer to serving bowls.
Garnish generously with the roasted nuts and raisins (if using).
Serve warm for a comforting dessert, or chill it in the refrigerator for a refreshing treat. Kheer thickens further upon cooling.

Slow Cooking is Key: Cooking the kheer on low heat for a longer duration allows the rice to cook perfectly and release its starch, resulting in a naturally creamy and thick consistency without needing additional thickeners.
Constant Stirring: Especially after adding the rice, stir frequently to prevent the milk and rice from sticking to the bottom of the pan and burning.
Don't Add Jaggery to Boiling Milk: This is a common mistake that can cause the milk to curdle. Always turn off the heat and let the kheer cool slightly before adding jaggery.
Adjust Sweetness: Jaggery sweetness can vary. Start with 1/2 cup and add more if you prefer it sweeter.
Vishnu Bhog Rice Benefits: This rice is known for its fragrance and unique texture, which will elevate your kheer. It's a great choice for traditional Indian sweets.
Variations:

For extra richness, you can add a tablespoon of condensed milk at the end (before jaggery).
Experiment with other spices like a tiny pinch of nutmeg.
Add a few drops of rose water or kewra water for a floral aroma.

Enjoy your homemade, tasty Jaggery Kheer made with the special Vishnu Bhog rice from Chhattisgarh!

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