Sharad Purnima Kheer
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A traditional Indian rice pudding made with milk, rice, sugar, and cardamom, thickened by slow cooking and garnished with dry fruits. It is traditionally exposed to moonlight on Sharad Purnima night.
01:00:00 total
Serves 6
medium
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Ingredients
- rice - watch the video to see (washed thoroughly and soaked for 3-4 hours)
- milk - 2 liters (full-fat milk used for boiling)
- sugar - watch the video to see (added gradually to taste)
- cardamom - watch the video to see (crushed, for flavor)
- dry fruits - watch the video to see (chopped, optional garnish)
Instructions
- Prepare Rice: Wash the rice thoroughly two to three times and soak it in water for about 3-4 hours.
- Boil Milk: Pour 2 liters of milk into a pan and bring it to a boil.
- Cook Rice in Milk: Drain the soaked rice and add it to the boiling milk. Cook on medium flame, stirring continuously or intermittently on low-medium flame, until the milk reduces to half.
- Add Sugar and Cardamom: Add sugar one bowl at a time according to desired sweetness, and add crushed cardamom for flavor. Continue to cook until the kheer thickens well.
- Finish and Garnish: Pour the thickened kheer into a bowl. Optionally add your favorite chopped dry fruits.
- Expose to Moonlight: Expose the kheer to moonlight on Sharad Purnima night. The next morning, it is said to become 'Amrit' (nectar).
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