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Ingredients Method Notes

Ingredients
  

  • Rice*
  • Ghee 2 tablespoon for a cup of rice
  • Jaggery grated or chopped
  • Warm milk
If you need to flavor and garnish use some
  • Cardamom and nutmeg powder
  • Cashews raisins and charoli sautéed for half a minute in some ghee…

Method
 

  1. Wash and soak rice.
  2. In a heavy bottom patili or a deep vessel bring enough water to a boil, add soaked rice and cook it until it is slightly hard. Keep it slightly under-cooked.
  3. Drain the water and put back the rice in the same pan.
  4. While the rice is still hot add the jaggery and ghee.
  5. The warm rice will melt the jaggery and ghee.
  6. Give the mixture a gentle mix and add the milk just enough to coat the rice and bring it to a porridge like consistency. The rice grains should not become mushy.
  7. Mix well and warm it a bit.
  8. If using cardamom and nutmeg powders add it now and mix well.
  9. Transfer to a serving bowl and garnish if desire.
  10. Serve warm with hot Puri.

Notes

Small grained rice is best suited for this dish and the measure for rice would be one fistful uncooked rice per person.
Since I have used long grained rice, the rice look prominent between short grained rice is used the consistency looks more porridge like.
The color of Kheeraj will depend on the quality of jaggery used. Since I have used organic jaggery it has a caramel colour.