CHAWAL KHEER

Makar Sankranti is a Hindu festival celebrated in almost all parts of India. It is celebrated in Nepal as well. It is a harvest festival. As India is an agrarian economy, festivals related to agriculture play a very important role in our culture. It marks the transition of the sun into the zodiac sign of Capricorn on its celestial path. The day is also believed to mark the arrival of spring in India. It is celebrated all around India in different forms; but the essence still remains the same. India united in diversity, you may say .:)

• Andhra Pradesh and Telengana-  The festival of Sankranti is celebrated for a duration of 4 days. On this occasion, in every town and city, people play with kites and the sky can be seen filled with beautiful kites. Chakinalu is one of the most popular savory made during the occasion. 
• Assam-   It is celebrated as Bihu. Pitha ( rice cake ) is usually prepared to mark the occasion. 
• Gujarat-  Uttarayan is the term given to Makar Sankranti in the western state of India. Undiyon is prepared there. 
• Punjab-  The occasion is celebrated as Maghi. Khichidi and jaggery is consumed in this rich state of India.
• Odisha-  In my state, people prepare makar chaula. It is newly harvested uncooked rice soaked overnight. Jaggery, sesame, rasagolla, banana, apple, paneer are added to the uncooked rice. It is mixed well and offered to God.

To mark this festival at home, I prepared chawal ki kheer ( picture above). It is a very common sweet dish. As I had mentioned in my previous post,  this is a not a heavy Kheer ......., I have used only milk (low fat), rice and sugar. No ghee or oil has been used. Enjoy this tasty recipe and enjoy the harvest festival, friends! Happy Makar Sankranti to all !!!

Ingredients-

Cooked rice- 1 cup

Low fat milk- 3 cups
Sugar- 3 tbsp or to taste
Raisins- 1 tbsp ;for garnishing

Method-

In a heavy bottom pan, bring milk to boiling point. Simmer the flame; add cooked rice and lower the flame. Mix well. Let it simmer on low flame for 10 minutes or untill you get the right consistency. Keep stirring the kheer so that it does not get burnt at the bottom . Add sugar to taste and mix well. Cook till you get your desired thickness. Turn off the flame;  garnish with raisins. Serve chilled or as per your requirement. Happy cooking !

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