Gur Wali Kheer: A Traditional Rice Pudding Sweetened with Jaggery

Soak the rice. Wash the rice thoroughly and soak in water for 20 minutes. Drain.

Heat the milk in a heavy-bottomed pot until it reaches a gentle simmer.

Add the rice and cardamom. Add the soaked rice and crushed cardamom pods. Cook on a low heat for 30-40 minutes. Stir regularly until the rice is softened and the milk has thickened.

Add the gur. Take the pot off the heat and let it cool for a few minutes. Add in the grated gur. Stir until fully dissolved. Do not add the gur when the milk is boiling as it can cause it to curdle.

Finish by adding the chopped nuts and raisins.

This sweet can be served either warm or cold. Add more nuts and some grated gur for a beautiful finish. This is a lovely dessert to have with traditional Pakistani foods. Perfect for Eid celebrations, family meals and special occasions. For an extra cozy winter touch, serve it warm in traditional earthen bowls (mitti ki piyali) with a sprinkle of cinnamon. If serving cold, chill for at least 2 hours to enhance its creamy, rich flavor.

This is a classic dessert that is easy to make. It contains creamy milky goodness, soft rice and an earthy sweetness from the gur.