A must-have dessert on any occasion, is the traditional rice kheer. It’s also prepared during Sharad Purnima (also known as Kojagiri Purnima, kumara Purnima, Navanna Purnima or Kaumudi Purnima) which is a harvest festival celebrated on the full moon day of the Hindu lunar month of Ashwin (September to October). It marks the end of the monsoon season and Goddess Lakshmi is worshiped for prosperity and abundance during this festival.
Ingredients
Rice 1 ½ cup
Whole Milk – 2 1/2 cups
Jaggery powder – 1/4 cup
Cardamom Powder – 1/4tsp
Peeled fresh lychee total 10 pcs ( roughly chunks 6 pcs) pureed 4 pcs
Tulsi (Holy Basil) – For garnish.
First soak the rice for 20 minutes. Meanwhile heat the milk in a heavy bottomed pan over medium flame. When milk comes to boil add the previously soaked rice and lychee chunks . Stir well and cook them on low heat until the mixture turns soft. Make sure to stir continuously or else the mixture might burn.
Now add pureed lychee and cardamom powder to the mixture. Stir continuously and cook until the milk turns thick.Turn off the flame then add jaggery powder and stir well until it dissolves completely.
Garnish with rose petal and fresh tulsi leaves .
Serve chilled.
