Govindbhog kheer/Rice Pudding

Ingredients

• 1/4 cup Govindbhog rice
• 1 ltr full cream milk
• 3/4 cup Date palm jaggery (Nolen Gurh)
• 1/4 Tsp salt
• 4-5 roasted cashews
• 2 Tsp ghee (clarified butter)
• Chopped pista and almond to garnish

Steps

1. Get the ingredients assembled and bring the milk to a boil. Add the soaked Govindbhog rice and salt, stirring frequently so nothing sticks to the pot bottom.
2. When the rice is eighty percent cooked in the milk, turn off the flame and let it cool a little. Add the jaggery or Nolen Gurh a little at a time, stirring well to mix it into the milk. Roast the cashews in ghee.
3. Let it boil and cook until the pudding is visibly thickened.
4. Turn off the flame and allow to cool. Garnish with chopped dry fruits and roasted cashews, then refrigerate and serve to enjoy like ice cream.