Gulianchi Kheer

Gulianchi Kheer

  • Difficulty: Average
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(Given 4 days after delivery)

Promotes lactating i.e. increases breast milk.


  • 1 cup rice (1/2 cup boiled & 1/2 cup basmati for gulis i.e. rice balls/dumplings )
  • ½ cup basmati rice (grind to a fine paste)
  • ¼ kg. jaggery
  • 1 small coconut or 1 tin coconut milk
  • 4 cardamoms, powdered
  • Salt to taste


  1. Wash the 1 cup rice and leave to dry on kitchen paper or muslin cloth.
  2. Powder it and steam lightly. Alternatively, add a cup of water to the powder, mix well and microwave for two minutes.
  3. Form into soft dough with required quantity of water and make tiny balls with slight depression in the centre and set aside.
  4. Wash the remaining ½ cup rice and soak for atleast an hour.  Grind to a fine paste.
  5. Grate coconut, grind and extract 1 cup thick milk and 2 to 3 cups thin milk.
  6. Boil the thin milk with the salt and jaggery and stir until the jaggery is dissolved.  Remove scum, if any.
  7. If using tinned milk, boil jaggery with 3 cups water and salt, then proceed as follows.
  8. Add the rice balls and simmer till they are cooked.
  9. Then add the rice paste gradually, stirring all the time, till the mixture thickens.
  10. Then add the thick coconut milk (tinned milk) and cardamom powder and simmer for 5 to 7 minutes stirring continuously.

P.S.: The color turned almost white as the color of the jaggery was extremely light. In such cases mix half and half of light and dark jaggery if possible.

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