This is a rustic desert dish popular with rural folks during lean times. It is also called rasiyaoo (or the juicy dish). It takes 30 minutes to prepare.
The ingredients for 5 persons
- liter sugarcane juice. If juice is not available jaggery will suffice.
- Half cup small grain rice.
- green cardamom in powdered form
Wash the rice and keep it aside. Heat the sugarcane juice in a large pan until it comes to a boil.
Add the rice to it and keep stirring it occasionally so that the rice does not stick to the bottom of the pan. Lower the hear when the juice comes to a boil again and continue stirring the simmering mixture occasionally. The rice gets cooked in about 20 minutes or so and you have a thick sweet concoction. Powder the cardomom and sprinke it on the kheer. Stir it. Serve hot in the winter months. Cold in the summer and you could add some cold milk to it.
If sugarcane juice is not available then you may use jaggery. Heat a litre of water in a large pan until it comes to a boil. Add 1 cup crushed jaggery and rice. Follow the above recipe to arrive at your rustic kheer.