Gur ki kheer or Gur wali kheer, also known as Gurer payesh is a very simple yet delicious gluten-free rice pudding from India. The use of jaggery instead of sugar makes this eggless dessert taste completely different from a normal rice kheer.
This Diwali, I am sharing a very basic Indian dessert- Gur wali kheer which is loved for its subtle, simple flavors. Though the process of making it is the same as that of a normal rice kheer, just replacing sugar with jaggery makes it taste completely different.
What is Jaggery?
Jaggery also known as gur in Hindi is a concentrated and unrefined product of cane sugar or date palm. Jaggery and similar products are used as a healthier replacement of refined sugar in Asia, Latin America, and the Caribbean. However, it’s known with different names in every region.
Do you know that almost 70% of the world’s jaggery production is done in India?
Jaggery is used in a lot of recipes all over India especially during winters. In North India, you will also find Jaggery tea known as Gur wali chai and it’s very popular.
Variations in Gur ki kheer
The recipe of Gur wali kheer which I am sharing is the most common way it’s prepared in North, West, and South India. The recipe followed in the Eastern region of India especially in West Bengal is slightly different. Also there it’s known as Gurer Payesh.
The jaggery used in Gurer Payesh is made with date palm, not sugar cane and it’s called Khejur gur. Also, spices like bay leaf and a pinch of salt are added to it.
The process of making Gur wali kheer is very easy and hassle-free so if you don’t have time to put too many efforts in making a dessert this Diwali, try this simple, tasty kheer recipe.
More easy kheer recipes:
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How to make Gur ki kheer?
Gur ki kheer
- 1 ltr full-cream milk
- 1/4 cup basmati rice use medium or small grain size variety
- 1/4 cup grated/ powdered jaggery adjust the quantity as per your taste
- 2 tbsp chopped dry fruits
- 1/4 teaspoon green cardamom powder
- Wash the rice nicely and keep aside.
- Heat milk in a heavy-bottomed pot. After the first boil, add rice, chopped dry fruits, and cardamom powder. Mix well. Cook on a low- medium flame for at least 30 minutes. Keep on stirring in between so that it doesn't stick to the bottom of the pan
- Once the kheer looks thick and creamy, switch off the gas. Allow the kheer to cool down for around 4-5 minutes and then add the grated jaggery, mix well.
- Allow the kheer to cool down for around 4-5 minutes (not more than that) and then add the grated jaggery, mix well. Garnish with chopped dry fruits and serve. You can also keep it in the fridge for 2-3 hours and serve chilled.
- Don't add jaggery to the boiling kheer otherwise the milk will get curdled.
- Also, don't add jaggery to the cold kheer otherwise it won't get mixed properly. Just allow the kheer to cool down for 4-5 minutes after switching off the gas, and then add the jaggery.