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The KILIG Kitchen · Desserts & Sweet Treats
Jaggery Rice Kheer Cups
VGF
Ingredients
- Cooked rice - ½ cup (100 g)
- Milk - 2 cups (480 ml)
- Jaggery - ¼ cup (50 g)
- Cardamom - ¼ tsp (1 g)
- Ghee - 1 tsp (5 g)
- Cashews & raisins - 2 tbsp (20 g), optional
Method
- Combine all ingredients in a metal bowl.
- Steam 100 °C for 25 min, stirring halfway through.
Chef's Notes
Steam thickens the milk slowly, creating a creamy, slow-cooked flavour.