Volume I · Oct 6

Sharad Purnima Rice Kheer

Name: Sharad Purnima Rice Kheer
Yield: 8 servings
Ingredients: Cow's milk, whole — 5 cups (1200 ml); Rice, white basmati (raw) — ¼ cup, soaked 20 min (50 g); Mishri / sugar — ⅓ cup (60 g); Green cardamom — ¼ tsp (1 g); Saffron (kesar) — 10–12 strands (0.1 g); Almonds — 10, slivered (15 g)

OctoberSweet

Serves: 8
Portion: 100 ml
Time: Cook 55 min
Texture: Creamy
Season: AutumnOctober
Dosha: Vata
Pitta
Kapha
Cooling; Pitta-pacifying

Ingredients

What you need

Custom servings

Ingredients for 8 servings
Ingredient	Household measure	Quantity (8 servings)	Café batch ×5
Cow's milk, whole	5 cups	1200 ml	6000 ml
Rice, white basmati (raw)	¼ cup, soaked 20 min	50 g	250 g
Mishri / sugar	⅓ cup	60 g	300 g
Green cardamom	¼ tsp	1 g	5 g
Saffron (kesar)	10–12 strands	0.1 g	0.5 g
Almonds	10, slivered	15 g	75 g

Method

How to cook it

Step 1: Simmer milk 10 minutes.
Step 2: Add rice; cook on low 40 minutes, stirring often, until the rice dissolves and milk reduces by about half.
Step 3: Add mishri; cook 3 minutes.
Step 4: Add saffron and cardamom; garnish with almonds.
Step 5: Tradition: keep covered with muslin in moonlight up to 2 hours, then refrigerate; bring to room temperature to serve next morning.