ROH DI KHEER (Ganne ke Ras ki Kheer)

Name: ROH DI KHEER (Ganne ke Ras ki Kheer)
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 liter Sugarcane Juice (strained through a fine sieve or a muslin cloth to catch any impurities); 100 gm Rice; 2 tsp Milk optional; 1/2 tsp Cardamom Powder optional; 2 tbsp finely chopped Dry Fruits of your choice optional

easyfoodsmith @easyfoodsmith

Mumbai

Roh di Kheer or Roah di Kheer is a traditional Punjabi kheer made using sugarcane juice and rice and is a winter delicacy. My grandmother always used to make this over an angeethi in an earthen pot and served it lovingly straight from the pot, garnished with some nuts. But I always ate it a day later since I felt it tasted better the next day.

easyfoodsmith @easyfoodsmith

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Ingredients

6 servings

1 literSugarcane Juice (strained through a fine sieve or a muslin cloth to catch any impurities)
100 gmRice
2 tspMilk optional
1/2 tspCardamom Powder optional
2 tbspfinely chopped Dry Fruits of your choice optional

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Steps

1

Pick, wash and soak the rice in sufficient water for half an hour.
2

Heat the cane juice in a cooking pot and bring to a boil. Reduce heat and add milk. {this step is optional so vegans can skip it}
3

After a few minutes there a scum like layer may appear on the top. Remove that using a spoon/ ladle or a small sieve.
4

Drain water from the rice and add the rice to the boiling cane juice. Stir well and cook the rice on low heat, uncovered.
5

Stir occasionally and cook till the rice is done and the juice becomes syrupy. (The kheer should have a smooth texture)
6

Switch off heat and stir in the cardamom powder. Add toasted or fried nuts of your choice and serve hot, warm or chilled. (It tastes best after it sits for a few hours and even better when served a day later)
7

NOTE - Using milk for cleaning the juice is an optional step. If your cane sugar is clean and hygienic, you won’t need to do this step.