One chef, one recipe: Plum, Walnut and Palm Jaggery Kheer by Chef Ravish Mishra

The Westin Goa’s executive chef, Ravish Mishra, shares the recipe for a delectable dessert that will not just keep you cool but give you a great dose of nutrition.

As we gradually change our diets to suit the rising temperatures across the country, seasonal produce also plays a crucial role in our food. While foods that cool the body down are great, it is also essential to pack in nutrients.

Ravish Mishra, Executive Chef, The Westin Goa, across his 15 years of experience in the industry, has, time and again, introduced new concepts and techniques. He gives equal importance to traditional methods and modern customisations.

Chef ravish mishra
Chef Ravish Mishra is known for introducing new concepts and techniques, giving equal importance to traditional and contemporary methods. Much like what he’s done with the featured recipe.

When it comes to creating a menu, he doesn’t just ensure that the ingredients pack a punch when it comes to nutrition but also, eliminates any elements that pile on unnecessary calories, without taking away from the taste factor. This particular recipe is not simple to make once you know how, but is loaded to the brim with the goodness of superfoods, fruit and natural taste enhancers. The ingredients and preparation strike a fine balance between traditional Indian culinary elements and contemporary nutrition engineering.

You can either enjoy the plum, walnut and palm jaggery kheer at The Westin Goa or try your hand at it at home.

Plum walnut and palm jaggery kheer
One chef, one recipe: Plum, Walnut and Palm Jaggery Kheer by Chef Ravish Mishra 3

Plum, Walnut and Palm Jaggery Kheer


  • 4 seasonal ripened plums
  • 500ml almond milk          
  • 50gm walnuts 
  • 250gm palm jaggery 
  • 50gm basmati rice
  • Basil or mint sprigs for garnish
  • Orange slice for garnish


Take fresh plums (choose pulpy fruit), cut and remove the pit. Cut few even-sized cubes for garnish and keep aside. Put rest of the pulp in a blender.

Soak basmati rice in cold water for 20 minutes, drain and keep ready for boiling.

Add almond milk in the saucepan for boiling, add rice and boil until rice is cooked.

Add chopped plums and toasted walnuts to the pudding.

Add palm jaggery and blend till homogeneous mixture is made.

Pour in chilled glass. Top up with remaining plums, walnuts and a dehydrated orange slice.

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