Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Khejur Gur Er Paayesh (Rice Pudding) (Begnal, India) Recipe
    Lost? Site Map

    Khejur Gur Er Paayesh (Rice Pudding) (Begnal, India)

    Khejur Gur Er Paayesh (Rice Pudding) (Begnal, India). Photo by GiddyUpGo

    1/1 Photo of Khejur Gur Er Paayesh (Rice Pudding) (Begnal, India)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    GiddyUpGo's Note:

    I used this recipe for week 28 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation (and sub-nation) on Earth, and Bengal, India is my 28th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. I don't normally like rice pudding, but I loved this recipe. If you can't find jaggery (an unrefined cane sugar) in an Indian market, there are several places online where you can order it.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash the rice in a fine mesh strainer and drain thoroughly. Add the melted ghee and stir to coat.
    2. 2
      Combine the milk and half and half in a large heavy bottomed pot and add the bay leaves. Bring just to a boil, then add the rice.
    3. 3
      Continue stirring for about 10 minutes, then check the rice. It needs to be done before you add the sugar, else the sugar will prevent it from cooking all the way.
    4. 4
      When the rice is cooked through, add the sugar and keep stirring. Keep this up until the milk thickens (this may take between 40 and 60 minutes). To check for doneness, pour a little bit into the center of a plate. If the milk doesn't flow and stays in a button shape in the middle of the plate, it's ready. Take the pot off the heat.
    5. 5
      Let the pudding sit for five minutes, then add the jaggery (if your jaggery is like mine was, you'll need to crush it so it will melt into the pudding). Then add the raisins. If serving cold, cover and place in the refrigerator until ready to eat.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Khejur Gur Er Paayesh (Rice Pudding) (Begnal, India)

    Serving Size: 1 (373 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 799.8
     
    Calories from Fat 220
    27%
    Total Fat 24.5 g
    37%
    Saturated Fat 14.3 g
    71%
    Cholesterol 74.1 mg
    24%
    Sodium 190.7 mg
    7%
    Total Carbohydrate 132.0 g
    44%
    Dietary Fiber 1.0 g
    4%
    Sugars 104.7 g
    418%
    Protein 16.1 g
    32%

    The following items or measurements are not included:

    golden raisins

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites