Ganne Ke Ras Ki Kheer Recipe - Sugarcane Kheer Recipe

Name: Ganne Ke Ras Ki Kheer Recipe - Sugarcane Kheer Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: North Indian Recipes
Ingredients: 1 liter Sugarcane Juice; 250 gram Foxtail Millet; 2 tablespoon Milk; 2 tablespoon Cashew nuts crushed; 2 tablespoon Whole Almonds (Badam) crushed; 2 tablespoon Ghee

Archana's Kitchen

May 4, 2018

2499 Ratings

Ganne Ke Ras Ki Kheer Recipe - Sugarcane Kheer Recipe

Time:Prep: 30 M|Cook: 20 M|Total: 50 M

Makes:4 Servings

Meal:Dessert

Cuisine:North Indian Recipes

Ganne Ke Ras Ki Kheer Recipe or Sugarcane Kheer Recipe is a wonderful way to use sugarcane as a dessert. As winter is the season for sugarcane and many harvesting festivals coming up on the line, we have come up with a delicious and healthy dessert that uses broken wheat and the natural sugar from the Sugarcane to make the dessert.

Serve the Ganne Ke Ras Ki Kheer after your delicious meal of Sarson Ka Saag and Makki Ki Roti with a dollop of homemade butter for a winter weekday meal.

If you are looking for more Kheer Recipe, here are some that you can make for festivals and special occasions:

Serve the Ganne Ke Ras Ki Kheer after your delicious meal of Sarson Ka Saag and Makki Ki Roti with a dollop of homemade butter for a winter weekday meal.

If you are looking for more Kheer Recipe, here are some that you can make for festivals and special occasions:

Ingredients

1 liter Sugarcane Juice

250 gram Foxtail Millet

2 tablespoon Milk

2 tablespoon Cashew nuts, crushed

2 tablespoon Whole Almonds (Badam), crushed

2 tablespoon Ghee

Instructions for Ganne Ke Ras Ki Kheer Recipe - Sugarcane Kheer Recipe

To begin making the Ganne Ke Ras Ki Kheer Recipe, firstly soak the millet for about half an hour.

Heat a pressure cooker and add sugarcane juice, let it be on a medium heat and bring the juice to a boil.

Add 2 tablespoons of milk to remove and impurities, by using a ladle remove the foam from the top and throw it away.

Once that is done you can add the millet and cover and let it cook. Keep stirring at regular intervals and cook till you get your desired consistency.

Pressure cook it for 3 whistles and turn off the heat and keep it aside. Release the pressure naturally. Once you open, add water to adjust the consistency. Once done, keep it aisde.

For the tempering, add ghee in a tadka pan. Add cashews, almonds and cook till they become golden brown. Pour this on the kheer and give it a mix.

Serve the Ganne Ke Ras Ki Kheer after your delicious meal of Sarson Ka Saag and Makki Ki Roti with a dollop of homemade butter for a winter weekday meal.