Sindhi Bhat (kheer)

Kheer is one of the most ancient recipes of India and finds a mention even in Ayurveda. Made of milk, sugar and rice, kheer was traditionally served in earthen bowls. It has a cooling effect on the body and is good to be eaten in summer. A healthy dish, it is an excellent source of calcium and vitamin A. Milk and rice in the kheer provide amino acids which help our body to make proteins..

Sindhi Bhat is often made during festivals among Sindhis as it is a delicious sweet, easy to make with minimal ingredients. The rich creamy taste of sweetened milk is enhanced by the fragrance of cardamom and saffron. Kheer is a popular dessert pan India too and can be made using rice, vermicelli, makhana (lotus seeds), lauki (bottle gourd) eaten during fasts, rajghira (amaranth grains), sabudana (tapioca seeds), ragi (finger millet) flour, sama (barnyard millet) in Uttarakhand and fragrant black rice ( chakho amubi) in Manipur. Apple kheer with no sugar is a great option for diabetics. In the states south of India, kheer is made using coconut milk. At my place, we make vermicelli kheer for Diwali dinner along with satbhajiyun ( a dish made of seven vegetables) and puris. Some Sindhis make it on Ashtami (the eighth day of Navratri) as prasad.

The following recipe for rice kheer is sent by my cousin, Hanisha Somaya. She loves cooking and often prepares a Sindhi spread to share with her friends.

Recipe for Kheer (serves 6)

Ingredients

1 litre milk

1/3 cup rice washed and soaked for 10 minutes

1 cup sugar (adjust according to your taste)

1/2 teaspoon cardamom powder

10-12 saffron strands

2 tbsp raisins

1/4 cup cashew/almonds/pistachios chopped

Method

1. Soak saffron strands in 2 tbsp warm milk for 15 minutes.
2. Pour milk in a heavy bottom pan. Drain the rice and add it to the milk.
3. Bring the milk and rice mixture to a boil on high heat. Reduce the heat to low and let the mixture simmer for 45 minutes, stirring frequently, till the milk thickens and the rice gets cooked and homogenizes slightly in the milk.
4. Add the sugar now. Rub the soaked saffron strands with your fingers to release both colour and flavour and add it to the kheer.
5. Add cardamom powder and cook for another 5-8 minutes.
6. Add the raisins and chopped nuts and mix.
7. Cool slightly before serving. Or if you prefer, refrigerate it for a few hours and serve chilled.

Recipe and Pic by Hanisha Somaya, Singapore

Jyoti Mulchandani

Ahmedabad