Kheer Khane Din: The Significance of Sharwan 15 in Nepal
Nepal is a country of vibrant culture with a festival every month and every year Sharwan 15 is marked as Kheer Khane Din or Rice Pudding Day.
Kheer Khane Din literally means the day to eat rice pudding. On this day people prepare rice pudding at their homes and celebrated among family members.
Kheer Khane Din does not resemble any religious significance however this festival has a high cultural significance. This festival is celebrated to mark the completion of the paddy plantation of the year. This day is celebrated to mark the month-long hard work of the farmers in the field.
Kheer or Rice Pudding is considered as a pure and holy food in Nepali Culture. It is equally delicious and loved by people of all age groups. It is one of the integral parts of Nepali Cuisine which is served from Nawaran (newborn naming ceremony) to funerals. It is mostly eaten as a dessert or side dish with Puri, selroti, and aalo ko achar and sometimes kheer is consumed as a main course meal also.
History of Kheer:
Kheer mentioned as a happy food for good in Ayurveda has evolved along with our civilization. It is believed to be originated in the Indian Sub-continent. Kheer is mentioned for the first time in ancient Buddhist-Jain manuscripts written around 400 BC. It states that Kheer has a deep-rooted connection with Buddha. Some mythological tales state that Buddha has broken his seven-year fast by having a bowl of kheer. There are more mythological tales about the relationship of Kheer with lord Krishna.
The word Kheer is derived from the Sanskrit word kshira, milk. It is also called pāyasam mostly in south India which is also derived from the Sanskrit word payas “rice”.
How to Make Kheer
Below is the detailed step-by-step guide that will help you to make Kheer easily.
- ¼ cup of Basmati Rice
- 1 Litre of full-fat milk
- 6 tablespoons sugar
- 1 tablespoon of chopped almonds
- 1 tablespoon of chopped cashews
- 1 tablespoon of chopped dried coconut.
Preparation Time: 20 mins
Cooking Time: 30 mins
Total Time: 50 mins
- Rinse ¼ cup of Basmati Rice and soak it for 20 mins.
2. Take 1 Litre of full-fat milk in a bowl and boil it on medium-low heat. Stir it regularly so the milk does not get burned at the bottom.
3. After the milk starts boiling put the soaked rice in the boiling milk and cook it on low heat without covering the bowl.
4. After the rice is half-cooked add 5 to 6 tablespoons of sugar or as per your requirement and mix it with a spoon.
5. Continue to cook rice on low medium heat until it’s completely cooked, stir it continuously in between.
6. Add 1 tablespoon of chopped almonds, cashews, dried coconut, or any other dry fruits as per your taste.
7. Mix well and continue to cook in low heat until the milk thickens, and the rice is completely cooked and softened.
8. Pour the Kheer into individual serving bowls and serve it hot, warm, or chilled as per your taste. You can refrigerate it and consume it within 1 to 2 days.