There is a long-standing tradition of preparing *kheer* (a rice pudding) on the night of Sharad Purnima and placing it under the open sky. It is believed that on this night, the moon’s rays shower down *amrit* (nectar), which is considered a boon for one’s health.
However, does your *kheer* always turn out perfectly thick and delicious? If you wish to prepare a creamy, *rabri*-like *kheer*—the kind that melts in your mouth—for this year’s Sharad Purnima (celebrated today, October 25th), this simple recipe is just for you.
Ingredients for *kheer*
To make an exceptional *kheer*, you will need 1 liter of full-cream milk, a quarter-cup of short-grain rice, half a cup of sugar, some chopped dry fruits (cashews, almonds, pistachios), half a teaspoon of cardamom powder, and a few saffron strands (soaked in 2–3 teaspoons of warm milk).
Method for making creamy *kheer*
Begin by thoroughly washing the rice and soaking it in water for about 20 to 30 minutes. Next, place a heavy-bottomed pot on the stove and bring the full-cream milk to a boil. Always choose a heavy-bottomed vessel to prevent the milk from scorching at the bottom. Once the milk comes to a boil, reduce the heat to low, drain the water from the soaked rice, and add the rice to the milk.
Now begins the real magic of creating a *rabri*-like *kheer*. Keep the flame very low and let it cook slowly, stirring occasionally with a ladle. As the rice cooks in the milk, the mixture will thicken, and a layer of cream (*malai*) will form along the sides of the pot. Scrape this cream off and stir it back into the milk; this is what will give your *kheer* that thick, *rabri*-like consistency.
Once the rice is completely cooked and has blended perfectly with the milk, add the saffron-infused milk and the finely chopped dry fruits. Saffron will impart a beautiful, delicate yellow hue and a regal aroma to the kheer. Let it cook for another 5 minutes. Then, add sugar to taste along with cardamom powder and mix well. After adding the sugar, cook the kheer for just 2–3 more minutes, then turn off the heat—keep in mind that the kheer will thicken further as it cools.
There you have it—your delicious, creamy kheer is ready! Cover it with a mesh lid or a clean cotton cloth and leave it out overnight, exposed to the cool moonlight. The next morning, enjoy this nectar-like kheer as *prasad* (a blessed offering) with your entire family. Believe me, it will taste so exquisite that everyone will be left licking their bowls clean!
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