Rauh ki Kheer: बिना चीनी और गुड़ के घर पर सिर्फ 4 चीजों से बनाएं पंजाबी स्टाइल ‘गन्ने दे रस दी खीर’ – how to make sugarcane juice kheer punjabi style recipe at home rauh ki kheer traditional dessert summer tvisx
How to Make Rauh ki Kheer: In the summer season, people like to eat such things which are tasty and also provide coolness to the body. Whenever there is talk of sweets, the names of pudding, kheer and ice cream come to people’s mind the most, but if you are bored of eating the same kheer every day, then you can try the famous kheer of Punjab, which is called Rooh di Kheer or Gane de Ras di Kheer.
Yes, everyone has drunk sugarcane juice, but in Punjab, sugarcane juice kheer is especially made during summer.
Ingredients for Sugarcane De Ras Di Kheer
- Sugarcane juice: 1 liter (fresh)
- Rice: 100 grams (soaked)
- Cardamom Powder: 1/2 tsp
- Dry fruits: Almonds, cashews, almonds, raisins (finely chopped)
How to make sugarcane kheer
Filter the juice and boil: First of all, filter the sugarcane juice thoroughly through a muslin cloth or fine sieve so that the fibers present in it are removed.
Now pour the juice in a heavy bottomed pan or pot and keep it to boil on medium flame.
Clean up the mess: When the sugarcane juice starts boiling, you will see that dark colored foam will start appearing at the top.
Remove this foam with the help of a spoon and throw it away. With this the color of the kheer will become clear and golden.
Add rice: Now add the rice already soaked in water to the juice. Slow down the flame and let it cook slowly.
However, keep stirring the rice and juice occasionally so that the rice does not stick to the bottom.
Let it cook: Cook it until the rice is completely cooked and the juice thickens and becomes creamy with the rice, about 30-40 minutes.
Flavors and Nuts: When the kheer becomes thick, add cardamom powder and chopped cashew-almonds and mix well. Now cook for about 2-3 minutes and turn off the gas.
Pro Tip:
- In Punjabi homes, this kheer is often eaten cold, many people also like to eat it by adding a little milk or curd on it, which doubles its taste.
- For this kheer, it is better to use broken rice instead of whole basmati, because it makes the kheer thick and thick quickly.
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