Jaggery-Sweetened Rice Kheer

• 1/2 cup Small-grained fragrant rice
• 1.5 liters Milk
• 1/2 cup Jaggery
• 2 Bay Leaves
• 2 Green Cardamoms, Split
• 12 Cashewnuts, broken into half
• 1/4 cup Raisins
• 1 teaspoon Ghee/oil

1. First, shallow-fry the cashewnuts and the raisins in ghee/oil separately, till light brown. Remove and keep them aside.
2. In a skillet, pour the milk, bay leaves and green cardamoms. Bring the milk to a boil, stirring from time to time.
3. Add the drained rice, immersed in 1 cup water for 1/2 hour. Add the fried cashewnuts and raisins. Cook for 1 hour on low flame, stirring occasionally.
4. After 1 hour, the rice will get nicely cooked in milk. Switch off the gas and wait for 5 min. Then add the jaggery. Mix well. (Adding the jaggery to hot milk is not preferred, since it leads to curdling of the milk.) Serve cold.

rice, liters milk, jaggery, bay leaves, green cardamoms, cashewnuts, raisins, oil

Taken from food52.com/recipes/12080-jaggery-sweetened-rice-kheer (may not work)