Kheer (Sweet Rice Pudding) Dessert Recipe

Ayurvedic and Indian sweets are some of the most elaborate and decadent dishes on the planet. They often contain expensive, rare and aromatic spices such as saffron, rose, silver and more. In Ayurveda, the sweet taste is considered a most important taste for building strong, healthy tissues and immunity. It offers an often lacking emotion in our society—that of love. When sweets are enjoyed to their fullest, with presence of mind, they offer a deeply soul satisfying level of content-ment which we call “tripti” meaning soul contentment. The tendency in the west is to eat a high quantity of sweets which are of poor quality. This leads to lack of deep soul nourishment and an often insatiable desire for more. Ayurvedic “desserts” emphasize soul satisfaction (tripti) through eating smaller quantities of high quality sweets. In order to increase tripti these sweets must be abundant in the two elements which make up the sweet taste itself—water and earth. These elements offer the cellular and mental nourishment which one is requiring when they crave “sweet” taste. The water element offers cellular hydration and emo-tional joy and connection. The earth element offers cellular strength and anabo-lism while offering emotional stability and grounding. For example, Ayurveda recommends sweet, ripe, juicy fruits versus chocolate (which is light, dry, hot and stimulating to the body and mind) and refined sugar candies. Although both will satisfy the “sweet craving” temporarily, over the long run, the deep cellular rehydration and tonification will be lacking, resulting in more sweet cravings. Sweets which are nourishing to the body and mind and which are high in the water and earth elements include: juicy fruits, dairy-based sweets, sweets made with grains, nuts and oils. Additionally, as the sweet taste is the heaviest of all the tastes, it is considered the hardest taste to digest. As a result, Ayurveda suggests the addition of special “sweet digesting” herbs in its des-serts. Such herbs may include: cardamom, saffron, cinnamon, ginger, clove, nutmeg, anise, fennel, etc. These spices have a special digestive enzyme enhancing property which allows for deep cellular absorption and assimilation of sugars. These spices also tend to be high in aromatic essential oils which which smelled enhance their ability to bal-ance emotions as well. In order to be properly digested, Ayurvedic deserts are best consumed in small quantities, between meals, or during meals (especially the noontime meal), and prior to sunset.

Kheer (Sweet Rice)

Kheer is a very cooling, strength promoting, rejuvenative desert which is perfect for summer season. It offers refreshing and hydrating properties which are excellent for reducing summer inflammation and emotional irritability. It is sweet, heavy, and moist. It will reduce Pitta dosha strongly, Vata dosha strongly so long as it is adequately spiced, and will increase Kapha dosha. It is often served chilled in the sum-mer to bring down the acidity and bile within the system. However, it may be served warm and with warming spices (such as ginger, cinnamon, nutmeg and clove) during the winter months to pacify Vata dosha as well. Kaphas should USE CAUTION! 

Kheer is a very cooling, refreshing and pitta reducing food.  It is often served chilled in the summer to bring down the acidity and bile within the system.  Served warm during the winter it may be used to pacify vata dosha as well.  Kaphas should USE WITH CAUTION =)

Ingredients:

• 3/4-1 cup rice (long grain white works best, basmati is nice as well)

• 1/2 gallon milk (eight cups)

• 1/2-1 cup sweetener of preference (sucanat, maple syrup, jaggery, etc.)

• 1/2 tsp cardamom

• 1-2 threads saffron, 1 bay leaf or 1 tsp chai spices

• Optional Garnish:

• Valentine's Day: almond slivers, candied ginger pieces, rose petals, chocolate shavings

• Summer:1/3 cup raisins, 1/4 cup slivered almonds, rose petal pieces, coconut flakes

• Winter: 1 tbs fresh chopped ginger, pistachios or cashews, nutmeg, few saffron threads

Preparations:

• Bring milk, rice and bay leaf to a boil in a large saucepan over a high flame stirring very frequently

• Once it boils, turn down heat to low and simmer for approximately 40 minutes until it thickens (keep in mind, it will continue to thicken as it cools, so for those who like it thicker like a pudding, can cook longer, those who prefer it more runny like a drink, they can cook it less, ie, 30 minutes).

• When done cooking, remove from heat, add sweetener and spices, raisins, etc. Heat ghee on medium heat in small frying pan and fry almond slivers and raisins and mix

• Garnish

• Eat fresh (cooled in summer, warm in winter)

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