Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, khaja with rice and jaggery kheer. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Khaja With Rice and Jaggery Kheer is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Khaja With Rice and Jaggery Kheer is something which I’ve loved my entire life. They are nice and they look wonderful.
This rice and jaggery kheer from Andhra Pradesh, called Bellam Paramannam, is lives up to its name of being the best kind of food (param-annam). Bellam Paramannam is a traditional kheer made in Andhra Pradesh with rice, milk and jaggery. It is made for all important festivals and at weddings.
To get started with this particular recipe, we must first prepare a few ingredients. You can have khaja with rice and jaggery kheer using 12 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Khaja With Rice and Jaggery Kheer:
- Make ready Gobind Bhog or Basmati Rice
- Make ready Full cream milk
- Prepare Jaggery(adjust as per you taste)
- Get Cardamom
- Make ready small bay leaf
- Take tspn Ghee
- Get Maida or All purpose flour
- Prepare fried Dry fruit of your on choice
- Make ready Khaja
- Make ready ghee
- Get sugar
- Take cardamon
Mitha Khaja with Jaggery is a delicious Indian recipe served as a Dessert. Find the complete instructions on Bawarchi. Heat the water and jaggery till all of it dissolves in the water. Mix the cardamom powder and ghee in the flour.
Instructions to make Khaja With Rice and Jaggery Kheer:
- To make the Rice and Jaggery Kheer, soak the rice for at least 30 mins to 1 hour.
- In vessel put Ghee, add Cardamom Crushed, Bay leaf and let the Ghee get infused with the aroma of the whole spice. Cook for 2 -3 mins for in slow flame
- Add Soaked rice to the pan, make sure the water is drained properly, Then fry the rice in slow flame till the rice is turned little brown, add a pinch of salt.
- One the rice is fried the Full cream milk and mix. Let the milk get a boil, cook 1st 5 min on high flame.
- Cook the milk on low flame till the milk is reduced and the rice cooks completely and opens completely. Till then cook the kheer by stirring continuously to avoid getting milk getting stick to Pan.
- To make the Khaja, add Ghee to the Maida and mix properly. Add water slowly to make a dough which is not very tight nor very soft. Rest the dough for 15 mins.
- Make a paste of 2 tsp of ghee and maida and keep aside.
- Roll the Dough to a thin sheet and cut into 5 cm thin strips and spread the ghee and maida paste.
- Roll the thin strips to make a Disk and press lightly.
- To cook the khaja Bake the them on 180 c for 30-40 mins or till they turn golden brown.
- Prepare a Sugar syrup of 1 string by cooking sugar and water and cardamom.
- Dip the prepared Khaja in the Sugar Syrup for 30 secs and remove.
- To Assemble the Dessert. Fry your Fav dry fruits in Ghee serve Kheer, Khaja and Fried Dry fruits along and enjoy the modern interpretation of the classic Odia Dessert.
There is a very popular proverb in our native language "Baro mase tero parbon" meaning we observe thirteen festivals in twelve months. The Bengali community is noted for their fondness for observing festivals. And if festival comes, can food be far behind. Every festival comes with its own signature food. This kheer we usually cook during one of the festivals in a very pious way.
So that’s going to wrap this up for this special food khaja with rice and jaggery kheer recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
