Pohela Boishakh, April 14, 2026 is the beginning of the Bangla New Year. On this occasion, Bengali people enjoy a variety of traditional foods and desserts, including panta bhat, kheer, and rosogolla. A rich, creamy version of the classic rice pudding, known as Gur ki Kheer, is also popular. This Baisakhi dessert alternative offers all the indulgence without compromising on health.
It has been shown through studies that jaggery is better than white sugar. Jaggery can give them instant energy. Additionally, jaggery helps with digestion, cleanses the liver, eases constipation, increases energy, cleanses the blood, and protects against toxins and inflammation, all of which are good for the body.
Basmati rice helps manage blood sugar due to its lower glycemic index (GI) than other white rice varieties. Research shows that maximising resistant starch makes it a nutritious, low-fat carbohydrate source that lowers cholesterol and triglycerides.
Studies indicate that basmati rice varieties with a lower GI (< 55) are better for regulating blood glucose levels and lowering type II diabetes risk.
Fibre in brown basmati rice lowers cholesterol and reduces heart disease and stroke risk. Boiling and cooling basmati rice increases resistant starch, which lowers blood glucose, cholesterol, and LDL.
How to prepare Baisakhi special kheer recipe, jaggery and rice pudding without sugar
This dessert is a masterpiece of slow-cooking, where milk reduces to a creamy consistency. Using jaggery instead of sugar lends a beautiful golden hue and a caramel-like flavour that makes this no-sugar dessert Indian classic a hit.
Ingredients for the Baisakh Special Kheer
- 1 litre milk(Full cream or Almond milk for a vegan version)
- ½ cup Basmati rice (soaked for 30 minutes)
- ¾ cup jaggery (Crushed or grated)
- 1 tsp green cardamom powder
- 1 tbsp ghee
- 2 tbsp chopped cashew nuts & almonds
- 1 tbsp raisins
- 3-4 saffron strands
Step-by-Step Recipe Guide
- Heat ghee in a heavy-bottomed pan.
- Next, roast the cashews and raisins until golden and plump. Remove and set aside.
- In the same pan, add the milk and bring it to a gentle boil.
- Now you need to drain the excess water. Add the soaked rice to the boiling milk.
- Lower the heat and simmer for 40-50 minutes, stirring occasionally to prevent sticking.
- Once the rice is softened and the milk has thickened, you have to add the cardamom powder and saffron milk.
- Turn off the heat. Wait for 2 minutes, then add the grated jaggery.
- Stir well until the jaggery dissolves completely. Turning off the heat ensures the milk doesn't curdle.
- Add the fried nuts and raisins. Serve hot or chilled.
Source: Hindustan Times
Bd-pratidin English/ ANI
