This is one of the famous desserts in India, originating in West Bengal. Small-grained aromatic rice is slow-cooked in milk and a special natural sweetener called jaggery is added, which imparts a divine aroma and a brownish colour to this dessert. In India, this dessert is a part of the tradition, being served in festivals, marriages and birthdays. The jaggery used should be palm jaggery, not the cane version. If you don't get jaggery, you can replace the dish with turbinado or dememera sugar!

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