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Rice pudding with palm jaggery


Full cream milk-1 litre
Rice-2 heaped tablespoon
Palm Jaggery (crushed)- 3 tablespoons
Milk Powder-2 tablespoons 


In a heavy bottomed wok, bring the milk to boil.  Add the rice which should have been washed well.  Keep stirring on low heat making sure that it DOES NOT BURN. As it begins to thicken, add the milk powder.
Stir well and keep stirring for about 5 minutes. Switch off the heat source and add the palm jaggery. Stir well. (N.B. DON’T add the palm jaggery when the milk is still on the fire as this may curdle the milk.)
You can either have it hot as some like it or let it cool down and then put it in the fridge and have it when it is cold. Your delicious RICE KHEER (Pudding)WITH PALM JAGGERY is ready.
© Copyright Prasenjeet Kumar 

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