Tal Pathali is palm Jaggery, best obtained during peek winter, as cold temperature enhances the quality of palm ras, which is transformed to jaggery before sun rises.
INGREDIENTS:
Gobind Bhog Rice (a fist ful).
Milk full cream (1 Liter).
Palm Jaggery (125 gms).
PROCEDURE:
Heat milk in a big vessel and as milk starts to boil add cleaned rice and simmer the mode and allow it to cook till rice gets boiled and soft, check consistently so that kheer doesn't stick to the bottom of the pan. Now add jaggery and stir well, check sweetness if required add more jaggery or little sugar, stir till jaggery is melted and mixed well. Off the flame. Serve it as dessert and enjoy.
/* Do not add cardamom powder or kesar it may spoil the jaggery's colour and flavour.*/
INGREDIENTS:
Gobind Bhog Rice (a fist ful).
Milk full cream (1 Liter).
Palm Jaggery (125 gms).
PROCEDURE:
Heat milk in a big vessel and as milk starts to boil add cleaned rice and simmer the mode and allow it to cook till rice gets boiled and soft, check consistently so that kheer doesn't stick to the bottom of the pan. Now add jaggery and stir well, check sweetness if required add more jaggery or little sugar, stir till jaggery is melted and mixed well. Off the flame. Serve it as dessert and enjoy.
/* Do not add cardamom powder or kesar it may spoil the jaggery's colour and flavour.*/
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