Gur, an organic sugar, is a delicious ingredient in Indian foods. But it is also a great source of iron, calcium, and other nutrients, especially for women in rural Maharashtra. Thanks to an IDRF grant and your support, rural entrepreneurs are making gur from organic sugarcane – at a price rural families can afford. Their facility employs 40 local people and supports 50 farmers.
Every part of the process – from growing the cane to selling the gur- is environmentally sustainable. Read more about the program and our partner NGO Magan Sangrahalaya.
Gur Ki Kheer (Jaggery Rice Pudding)
4 cups whole milk
3 tbsp rice
½ tsp ghee
½ tsp green cardamom
¾ cup gur
Dry fruits or chopped cashews (optional)
- Wash and drain rice.
- Boil milk in a thick-bottomed pan.
- Heat a frying pan and lightly brush with ghee.
- Add rice, reduce the heat to low and and fry the rice for just one minute until the strands separate but the color of the rice does not change. Take care not to stir the rice too often.
- Once the milk has come to a boil, reduce heat and allow to simmer for 5 minutes.
- Add the rice and stir well. Stir every 3-4 minutes, scraping the cream from the sides and bottom.
- Continue to cook until the kheer thickens.
- Add cardamom powder and remove from heat for 5 min.
- Stir in grated gur. Taste and adjust.
- Cover and let sit for 5-10 minutes.
- Garnish with dry fruit or cashews as desired.
Adapted from Food Punch
Photo courtesy of Naivedyam