Maharashtra x Tuscany
Jaggery rice budino with chikki crumble
Gur ki kheer went to Florence, came back with a budino and a pocket full of chikki.
110 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original365kcalsame
9 gproteinsame
2 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse the rice and cook it with the milk in a heavy pan on medium heat until it boils, then on low heat for 35 minutes, stirring often.
- 2Take off the heat and wait 3 minutes. Stir in 80 g jaggery, the cardamom and salt.
- 3Spoon into 6 glasses or ramekins and chill for 1 hour, or serve warm.
- 4Dry roast the peanuts on medium low heat for 5 minutes and rub off the skins, then toast the sesame for 1 minute. Melt the remaining jaggery with 1 tsp ghee on low heat for 3 to 4 minutes, stir in the nuts and spread on greased paper. Cool and crush.
- 5Heat the remaining ghee in a pan on medium heat and cook the banana slices for 1 to 2 minutes a side.
- 6Top each budino with banana slices and a heap of chikki crumble.
Serve it like this
Serve in a small glass with the pudding smooth on top, fan three banana slices over and pile the chikki crumble high in the centre.
