Once a Year When the Full Moon Sheds Nectar

The Hindus call it Sharad Purnima. This year it falls on Friday, October 18. In Hindu homes, Kheer or rice pudding is cooked in the evening and left overnight exposed to the moonlight which is believed to possess special high vibrational frequency healing properties.  (I would recommend a mesh screen cover). These properties are imbibed by the Kheer.  Consumption of this kheer is believed to alleviate many diseases.  There will be a penumbral lunar eclipse also on this day.  You can read more about the information at  Drik Panchang

Yachna’s Golden Spice Rice Kheer Recipe 

Yachna's Golden Spice Kheer

Yachna’s Golden Spice Kheer

1/2 cup White Basmati rice-soaked for 30 minutes, rinsed and drained

1/2 gallon Whole Milk

1 cup White Sugar (this should be the fine kitchen sugar not the coarse grains)

A few strands of Saffron aka the golden spice

Cardamom- 1 small green-shelled, seeds crushed with a rolling pin into a powder.

  • Melted Ghee-1 to 1 ½  tbsp
  • Heat the ghee in a deep heavy bottomed non stick pan.  Add the rice and stir on medium high for 7-8 minutes.
  • Turn the heat down for a moment. Add the milk slowly while stirring.
  • Turn up the heat to medium.  Stir the milk and rice time to time. Allow it to come to a boil. Do not cook on high heat as the milk at the bottom will start to stick to the bottom of the pan and burn.
  •  Wait till all the milk is evenly heated through. The milk is cold and you don’t want to turn up the heat suddenly and try to being it to a boil at once. Adjust heat as needed to bring to a boil. Once it comes to a boil, continue cooking at medium heat for 2.5 to 3 hours making sure to stir time to time. Cream will form from time to time.  Just stir it back into the milk rice concoction.
  • 5 minutes before removing from heat, add the sugar and stir to dissolve well. Mix in the crushed cardamom powder.
  • Wait for the kheer to cool down before transferring to a serving dish. Kheer can be served warm or cold.
  • Before serving drizzle with the saffron infused milk.

To prepare the saffron infused milk-Crush a few strands of saffron (5-7) into ¼ – ½ cup of hot whole milk.  Let it sit for a while say 20-30 minutes to allow the flavor and color of the saffron to bleed into the milk.  You can let it bleed longer if you have the time. The milk will turn a yellowish color.  Spoon this saffron milk over the kheer before serving.  Almost all recipes of kheer ask for the saffron to be added to the milk while cooking the kheer, but the saffron flavor is lost in the process and also the health benefits.  You never want to cook saffron , just bleed it and pour.

You can read more about the health benefits of saffron here:



5 Comments (+add yours?)

  1. Salim Lalani
    Oct 02, 2013 @ 12:18:46

    Thanks Yachna U always come out with something Good. Salim


  2. yachna
    Oct 02, 2013 @ 14:05:53

    Thanks Salim. I find it quite fascinating myself. Rest assured I will be making Kheer.


  3. Sapna
    Oct 04, 2013 @ 14:34:28

    Thanks Yachna for the wonderful blog!! Very informative and you write very well 🙂


  4. yachna
    Oct 04, 2013 @ 14:50:27

    🙂 Thanks Sapna. One of the sweetest comments I have received. Thanks for visiting my blog.


  5. Trackback: Increasing Wealth | Yachna Yoga

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