#BuddhaPurnima Special: Kheer Recipes
Buddha Purnima marks the birth anniversary of Siddhartha Gautama (Gautama Buddha) - the founder of Buddhism. Since it falls on the full moon day (Purnima), this occasion in India Is referred to as Buddha Purnima.
On this day, devotees eat simple vegetarian food. And since kheer is considered as one of the most auspicious porridge on this day, here’s a list of 5 such kheer recipes for you to try out - which are considered as one of the most widely prepared delicacies of the day.
- Dry Fruit Kheer
To prepare the dry fruit kheer, soak apricots, raisins and red currants in hot water for 10 minutes. Now take a pan and add milk, boil the milk and then add cardamom powder, sugar and saffron to it. Again, boil it for 5-6 minutes and strain the dry fruits and add them to the milk.
Add almonds and pista and boil for 3-4 minutes. Transfer into a bowl and serve it chilled to get the creamy delicate flavour along with almonds on top.
- Kesar - Pista Rice Kheer
Soak rice in water for 10 minutes. Take a pan, pour the milk in it and let it boil for 5-6 minutes. Now add the soaked rice when the milk starts foaming up and cook the rice by continuously stirring it. (Cook until the rice is soft)
Add pistachios, cardamom powder and sugar; and keep stirring the milk. Stir for another few minutes and remove the pan from the cooktop. Transfer it into a bowl and add 2-3 strands of saffron. Serve hot or you may also refrigerate to serve it chilled.
- Rice Flakes Kheer
To prepare the rice flakes kheer, in a deep bottomed pan, add jaggery and ½ cup of water.
Boil it till it melts completely and thickens slightly. Strain the jaggery syrup to remove any impurities. Instead of jaggery, you may also use condensed milk.
In a pan, heat ghee and roast separately - cashew nuts till they become golden, raisins till it puffs up and roast coconut slices, until it turns golden brown. Keep it aside.
Now take ¼ cup of rice flakes in a blender and blend it into a powder and keep it aside. Also, take ½ cup of rice flakes and soak it in water for 5 minutes and drain it by using a strainer to remove the excess water and keep it aside.
Now in a heavy bottomed pan, add 2 tsp ghee, add the drained rice flakes. Sauté it for a minute. Add milk, cardamom powder, nutmeg powder, rice flakes powder and mix it well.
Allow the milk to boil over medium flame by stirring it continuously. Add the jaggery syrup and let it boil for 1 more minute.
Finally, add the fried cashews, raisins and dried coconut pieces. Mix it well. While serving, add extra milk as this kheer becomes thick after some time.
- Vermicelli Kheer
Pour ghee in a heated pan and add vermicelli. Stir well until the vermicelli starts to turn light brown, now add milk and mix well and allow it to cook for about 4-5 minutes. You may also add khoya to it - an optional ingredient.
Further, add sugar and stir well, add raisins and stir again. While serving, add extra milk as this kheer tends to become thick after some time. Garnish the kheer with cashew nuts, chopped almonds and sliced pistachios.
- Rava Kheer
To prepare the rava kheer, heat the pan for 2 minutes and add ghee, cashews, raisins and stir them well. Take them out from the pan and put it in a bowl.
Pour rava on the pan and roast it for a minute. Add water little by little and start stirring to avoid any lumps. Also add milk, sugar and cardamom powder to it, and stir it continuously for a lump-free kheer.
Finally add cashews, raisins and mix everything well. You may serve it either hot or chilled.