Jackfruit Jaggery Kheer
Indulge in the tropical richness of **Jackfruit Jaggery Kheer**, a luscious Indian dessert that beautifully marries the natural sweetness of ripe jackfruit and jaggery with the creamy decadence of coconut milk. Featuring tender, short-grain rice simmered to perfection and infused with the warm, aromatic notes of cardamom, this kheer is a symphony of vibrant flavors and silky textures. The addition of golden-roasted cashews and plump raisins sautéed in ghee provides a delightful crunch and bursts of sweetness in every spoonful. Naturally sweetened and free of refined sugar, this dessert is not only a healthier alternative but also a showstopper for festive occasions or indulgent meals. Serve it warm for cozy comfort or chilled for a tropical treat—either way, Jackfruit Jaggery Kheer is sure to captivate your taste buds while bringing a unique twist to traditional kheer recipes. Perfect for those seeking an authentic yet innovative Indian dessert, this recipe is bound to be a crowd-pleaser!
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Recipe Information
Ingredients
- 10 pieces Ripe jackfruit pods
- 120 grams Jaggery
- 400 ml Coconut milk
- 50 grams Rice (preferably short-grain or basmati)
- 500 ml Water
- 2 tablespoons Ghee (clarified butter)
- 10 pieces Cashews
- 10 pieces Raisins
- 1 teaspoon Cardamom powder
Instructions
Clean the jackfruit pods and dice them into small pieces. Set aside.
Rinse the rice thoroughly with water and soak for 15 minutes. Drain and set aside.
Heat 1 tablespoon of ghee in a saucepan over medium heat. Add the cashews and roast them until golden brown. Remove and set aside.
In the same pan, add the raisins and sauté them until they puff up. Remove and set aside with the cashews.
In a heavy-bottomed pan, bring 500ml of water to a boil. Add the soaked rice and cook on medium heat until the rice is soft and fully cooked. Stir occasionally to prevent sticking.
In a separate pot, melt the jaggery with 2-3 tablespoons of water over low heat to form a syrup. Strain the syrup to remove any impurities and set aside.
Once the rice is cooked, reduce the heat to low and add the diced jackfruit pieces. Cook for 5-7 minutes, stirring gently.
Pour in the jaggery syrup and mix well. Simmer for another 5 minutes to allow the flavors to combine.
Add the coconut milk and stir thoroughly. Let it cook on low heat for 3-5 minutes. Be careful not to boil the coconut milk, as it may curdle.
Stir in the cardamom powder and mix well. Turn off the heat.
In a small pan, heat the remaining tablespoon of ghee and add the roasted cashews and raisins to the kheer. Stir gently to distribute evenly.
Serve the Jackfruit Jaggery Kheer warm or chilled, garnished with additional cashews and raisins if desired.
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 528.7 g | 192% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 438.4 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 7877 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
