I got super fresh palm jaggery from a local vendor who sells his own products directly to his customers, obviously i got few boxes which he carefully packed with palm leaves to preserve their flavor and their shelf -life. The palm jaggery works awesome in kheer, but dont add jaggery syrup directly to the kheer while boiling. This may curdles the kheer. Once the kheer gets ready, put off the stove, remove the kheer from the stove and add the jaggery syrup to avoid curdling. I have already heard that many gets scared to prepare kheers with jaggery coz of this curdling issues. But trust me, take care not to add the jaggery syrup while boiling. This works awesome and i have been following this simple step since a long.
1/4cup Yellow Moongdal (cooked)
1/2cup Palm Jaggery (grated)
1/2tsp Cardamom powder
Cook the sago in enough water until they turns transparent.
Add the cooked dal to the cooked sago, and cook for a while.
Now add the milk, cardamom powder to the cooking sago-dal and let them cook for a while.
Meanwhile, make a thick jaggery syrup with the palm jaggery.
Fry the cashews in ghee until they turns golden brown, keep aside.
Once the kheer turns bit thick, put off the stove, add the cardamom powder.
Remove the kheer from the stove and add the palm jaggery syrup slowly to the kheer.
Finally add the fried cashew nuts, give a stir.