Nepal is a country with many traditional festivals. There is at least a festival every month as there are many different cultures, traditions and religions living together in the same land. There has always been unity in diversity. There is a different calendar in Nepal and Ashad and Shrawan are the months of rice planting rice. Mostly women but also men, children and teenagers work in unity to plant the rice to ensure a good harvest. The month of Ashad marks the beginning of the rice planting and in this month we celebrate the Dahi Chiura Khane Din (day of eating yoghurt with beaten rice). Shrawan is the end of the planting season and there is also a festival Kheer Khane Din. In this day we eat rice pudding and we make a holy offering. This day marks the farmers’ achievement in Nepal.
Here you will find the recipe to make KHEER (Nepali Rice Pudding)
Ingredients: (1 Cup= 240 ml)
- Rice- 1 cup
- Milk- 2 cups
- Butter- 1 tablespoon
- Sugar- Half cup
- Cardamom- 1 Tablespoon
- Cashew Nuts- Some
- Raisins- Some
- Big Cardamom (Alaichi or Eliechy)- a little
Method:
Ø Soak the rice for one hour before doing anything
Ø In a heavy bottomed pot, melt and heat the ghee
Ø Fry the nuts like cashew, etc. in the ghee and put them aside
Ø In the same pot, boil the milk and add sugar to it
Ø Crush the cardamom and add it also to the milk
Ø When the milk is boiled and reduce the heat a little, drain the soaked rice and add it to the pot
Ø Stir every once in a while, so the kheer doesn’t stick to the pot
Ø Cook the rice for another 25-30 minutes, until thick and creamy.
Ø Garnish with chopped nuts and serve hot or cold