Jaggery and Date Jamun Kheer

Ingredients

• 1 cup Milk powder
• 2 tablespoons All-purpose flour
• 1 tablespoon Ghee
• 1 liter Whole milk
• 0.75 cup Palm jaggery
• 0.5 cup Medjool dates, finely chopped
• 0.5 teaspoon Cardamom powder
• 1 teaspoon Rose water
• 1 pinch Saffron strands(optional)
• 2 tablespoons Crushed pistachios

Instructions

1. 1

   In a mixing bowl, combine milk powder, flour, and ghee; add a splash of milk to form a smooth, soft dough.

2. 2

   Shape the dough into small, marble-sized jamun balls, ensuring there are no cracks on the surface.

3. 3

   Lightly fry the jamun balls in a teaspoon of ghee or bake them until golden brown, then set aside.

4. 4

   In a heavy-bottomed pot, bring the whole milk to a boil and reduce it to three-quarters of its original volume over medium heat.

5. 5

   Add the chopped dates and saffron to the milk, simmering until the dates soften and the milk thickens slightly.

6. 6

   Dissolve the palm jaggery in a little warm water, strain it to remove impurities, and set aside; do not add to boiling milk yet.

7. 7

   Add the prepared jamun balls to the simmering milk and cook for 5 minutes until they absorb the liquid and soften.

8. 8

   Turn off the heat, stir in the jaggery syrup, cardamom powder, and rose water, then garnish with pistachios before serving.