A rice pudding made with date palm jaggery and milk. Patali gud or date palm jaggery is a speciality of West Bengal and used extensively in sweets for its unique colour and flavour. It is a seasonal ingredient available only from Oct – Dec. Enjoy this soul warming comfort food this festive season.
Serves – 4 Prep Time – 15 mins Cooking time – 1½ hrs
Milk ( full cream ) – 750 ml
Basmati rice / Gobindbhog rice – 1 cup
Sugar – ¼ cup
Patali Gud ( Date palm jaggery ) – 2 cups (grated)
Water – 4 cups.
Wash and pressure cook the rice till it is soft and creamy. After the first couple of whistles of the cooker cook it on a low flame for about 10 mins. The rice should be overcooked for it to blend well with the milk.
While the rice is cooking boil milk.
Mash the cooked rice while it is hot to get a homogenous consistency.
In a heavy bottomed pan add some of the boiled milk and to it slowly add the rice while mixing it so that there are no lumps of rice.
Once all the rice has been mixed with the milk put it on a low flame and let it simmer. Stir it occassionally so that it doesn’t stick to the bottom of the pan and burn.
Add the sugar and continue simmering the rice-milk mixture. This should cook on low flame for at least 20-30 mins.
In a separate pan put the grated patali gud ( date palm jaggery ) and a little water, enough to submerge it.
Put it on low heat and stir it constantly for the jaggery to dissolve.
Let this boil for a couple of minutes.
Take it off the flame and strain it for any impurities like sand or grit.
Take the thickened rice-milk mixture off the flame and add this jaggery syrup.
It can be served hot or cold as per individual preference.
Tip : Do not heat the pudding once the jaggery syrup is added to it. Heating causes the milk in the pudding to split.