Makar Sankranti is a Hindu festival celebrated all over India and Nepal —
This is one of the popular dish during sankranti and a must dish which will be prepared in each and every Bengali household — beside patishapta , pithe puli , gokul pithe , bhapa pithe —-
It requires only three basic ingredients — rice, jaggery and milk — and a hell lot of patience —:)
- 1 litre full cream milk
- 4 tbsp of flavoured rice —- traditionally we use gobindobhog rice but any other basmati rice will do
- 1/2 cup of nolen gur ( date palm jaggery)
Wash and soak the rice for 15 minutes prior to cooking .
Bring milk to a boil on a heavy bottomed pan
Add in the soaked rice when it comes to boil , and cook on a low flame mixing continuously since it has a tendency to stick to the bottom of the pan
Now most required is lot’s of patience — it will nearly take an hour to get it reduced to half of its quantity –😊
Once the rice is cooked and it’s reduced to a kheer like creamy consistency add in the crushed jaggery .
Mix in well — it should not have any lumps — cook for further 10 minutes —
Serve it as a dessert 😊