Directions:
- Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve.
- Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.
- Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve. If the kheer gets too thick, thin it out with some milk.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.51 Kcal (1183 kJ) | ||
| Calories from fat | 105.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.77g | 18% | |
|---|---|---|---|
| Cholesterol | 8.76mg | 3% | |
| Sodium | 56.85mg | 2% | |
| Potassium | 373.11mg | 8% | |
| Total Carbs | 39.64g | 13% | |
| Sugars | 20.76g | 83% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 6.24g | 12% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 235mg | 24% | |
| Amount Per 100 g | |||
| Calories | 153.46 Kcal (643 kJ) | ||
| Calories from fat | 57.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.39g | 18% | |
|---|---|---|---|
| Cholesterol | 4.76mg | 3% | |
| Sodium | 30.88mg | 2% | |
| Potassium | 202.68mg | 8% | |
| Total Carbs | 21.53g | 13% | |
| Sugars | 11.27g | 83% | |
| Dietary Fiber | 0.51g | 4% | |
| Protein | 3.39g | 12% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.8mg | 8% | |
| Calcium | 127.7mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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