Kheer is a delicious traditional Indian dessert similar to the rice pudding we have here. It is said to have ancient origins. It is also known as khir, payesh, or payasam depending on the region you live in. Besides being an everyday recipe that can even be eaten for dinner, it is used in both religious and cultural offerings and celebrations.
Since this is one of the most popular dishes in homes across the country, we find regional variations that add distinct flavors. In our Orange Kheer recipe, we use cardamom pods and saffron threads, which are the two most characteristic flavors of this dessert.
There is historical and scientific certainty about the existence of Gautama Buddha. He lived from 566 to 485 BC in India. There are numerous stories about his life, in which his doctrine is oriented to help human beings reach their potential for enlightenment or Nirvana (the essence of Buddhist teachings).
One of those stories goes like this:
A young woman named Sujata, unable to get married, made a promise to a deity of a banyan tree (since then known as the Bodhi or Wisdom tree), next to the Neranjara River. This promise went like this: If I manage to marry and have a son as my firstborn, then I promise to make an offering to you.
Soon after, she married and had her first son. The time had come to fulfill her promise. With great care, she prepared the offering, which consisted of a meal of milk and rice.
Sujata rose before dawn to milk her cows, which had been fed in a licorice forest to make their milk more nutritious and sweet. It is said that the milk flowed naturally from the cow's udder into her hands, which she placed directly into the pot to be cooked, along with rice and butter, over a fire she herself had lit.
When it began to boil, she knew the meal was ready. She then sent her servant Punna to prepare the place under the tree, while she placed the rice pudding on a golden plate inside a golden bowl and wrapped in a white cloth along with a garland of fragrant flowers.
Meanwhile, Siddhartha Gautama, who was in the vicinity of the city of Urubela, was weak and without strength due to his extreme ascetic practice.
Punna headed toward the tree his mistress had chosen for the offering. He had to clear its base of weeds and arrange everything necessary to honor the deity.
When he arrived at the place he saw the ascetic Gautama sitting under it, not knowing who he really was and believing that it was the deity of the tree that had been personified, he ran to tell Sujata that the deity was sitting and waiting for his offering.
When Sujata received the news that the tree deity was already seated, waiting for the offering, she was certain that this was the deity who had granted her wishes. Both women went with the golden bowls and flower garlands to meet the man they believed to be the tree spirit.
When they saw the holy man, they slowly prostrated themselves before him, resting their foreheads on the ground. Sujata then made the offering, saying, Just as my wishes have been fulfilled, may yours be fulfilled, and then left with her servant.
Siddharta Gautama ate the offering he had received and bathed in the Neranjara River. This was the moment when, after washing the bowl, he threw it into the river, saying, If I am to succeed in becoming a Buddha, may this bowl float against the current.
Not only did this happen, but it also remained afloat in the middle of the river. This was the Blessed One's last meal for a long time, until after his awakening.
I haven't made any promises, but I did remember this wonderful story from the life of Gautama Buddha while preparing this Indian rice pudding, whose names are Kheer, Payasam, and Payesh - an ancient recipe cooked in the olden days with rice and cow's milk, just like Sujata made. Sugar is added, as well as almonds (Badam Kheer), pistachios, cardamom, saffron, and lots and lots of love.
Incidentally, the word Kheer is derived from a Sanskrit word — Ksheera — meaning milk. Kheer has a very deep religious association in India. To this day, it is used as an offering in most pujas (the most well-known Indian ritual of worshiping the gods is known as puja) and hawans (ceremonies). Invocation of the gods is considered incomplete without it.
Although when we think of rice pudding, it always comes to mind. The idea comes to mind, and we remember that traditional delicacy characteristic of our country's cuisine, flavored with lemon or orange peel and cinnamon.
There's no need to close your palate, and I encourage you to enjoy the flavors and aromas by preparing this aromatic rice pudding, with a very interesting taste.
Nutrition: 244 calories, 10.2 grams fat
Ingredients:
4 cups milk
1 cup condensed milk
1 cup rice (preferably gobindobhog)
4 tbsp sugar
1 tsp cardamom powder
4 oranges
1 tsp saffron
2 tbsp almonds, pistachios, cashews, raisins
1 tsp ghee
Recipe Method:
Peel the skin of oranges and remove the thin transparent coating from each orange segment and shred it.
In a deep thick pan, add the milk and rice and bring it to a boil. Reduce the heat to medium and start stirring. Add the condensed milk and stir and reduce to half the original quantity.
Thicken the milk till it changes it’s colour to a nice cream colour, stirring in between to prevent the milk from sticking to the bottom of the vessel. Add the shredded orange, sugar, cardamom powder and saffron powder, lower the flame and cook for 15 minutes.
Cool to room temperature and chill in fridge for 4 hours and serve chilled topped with nuts and ghee.
Bye bye from Italy
Erika