Diwali Kheer / Rice Pudding

I love this time of the year. Always have. And it starts with my favorite Indian festival. Diwali. The festival of light celebrating the return of a prince coming back home after 14 years in exile. It is a five day celebration full of good food, new clothes, henna. I don’t remember doing the whole 5 day celebration because I guess mom never was much into celebrating each and every festival. It is a full time job in India! We didn’t have a lot of money back then but Diwali was so special. The fire crackers, the food, art… I would save my pocket money for weeks to to buy the firecrackers, with whatever else I could make mom buy. I would buy them weeks in advance and then proudly display them on our balcony, letting them bask in the sun to keep any moisture out. Counting and double counting them and not being able to wait for the day to arrive.

And, not just the firecrackers, we made rangoli (art on the floor) on the steps and the entry of the house. Making intricate patterns with petals of different colored flowers while delicious fragrances made their way to our noses as we crouched busy at work with our artworks. There is something so comforting to think back of mom working away in the kitchen while we accomplished the tasks given to us. Taking it so seriously and loving every minute of it.

Mom made kheer (rice pudding) often enough, but the one made for Diwali night was extra special. I’m not sure why. Maybe because it had an extra dollop of love thrown in for all the work we put in with our rangoli and lighting of diyas. We were not allowed to eat the kheer before the Gods had tasted them first. The puja (praying) would happen in the evening around dusk. Waiting for the kheer all day was torture but somewhat like sweet torture. It made it all that much sweeter when we did get to lay our hands on it. We would sit with the bowls on our laps, eating it with the utmost joy. Enjoying and savoring every grain of rice.

I usually like to put a new twist to any recipe but I think some things need to be left pure and this, my moms kheer, is one of those recipes. And my attempt to bring back a time gone by with this kheer, it did not disappoint. It transported me, immediately, back to a time of innocence and love.

1 liter whole milk
3 tbsps long grain rice like a basmati
4 green cardamom pods, seeds crushed
2 tbsps sugar
1 tbsp pistachios, chopped
1 tbsp raisins
1 tbsp almonds, chopped

to prepare
Pour the milk in a heavy and deep pan and heat gently, stirring constantly. You don’t want the milk to burn or stick to the bottom. Add the crushed cardamom seeds and rice to the milk. Bring to a boil and then lower the heat and let simmer. Stirring from time to time until the milk has reduced to half. This could take 1 1/2 – 2 hours.

Roughly chop the pistachios and almonds.

Once the milk has reduced to half and you can see the rice, add the sugar. Mix well.

Transfer to a bowl. Add more sugar if needed. Garnish with chopped nuts, raisins. Serve cold or warm.