Recipes from Punjab : Raoh Ki kheer (sugar cane juice kheer)
Punjab is a land of sugarcane, we love and adore eating it by itself. Making jaggery out of it which is eaten all through the winter months after meals spiced up with saunf, pepper and some dry fruits added to it. We also love drinking sugarcane juice. On a summer afternoon, in the fields of punjab people can often be found drinking tall glasses of sugarcane juice with a little lemon and a generous helping of chaat masala to cut down the sweetness. Inspite of a sugarcane juice being so popular, there is a dish which got lost in time somewhere. Roah ki kheer which is essentially sugar cane juice kheer. My mom tells me, this was a very popular kheer in summer when milk and cream would be tough to digest, the sugarcane juice would be cooling and calming to the body. The leftover rice and sugarcane juice were cooked together to make this delectable kheer.
- Mix sugarcane juice and rice together and bring to a boil.
- Reduce the heat and simmer for 10 minutes or so till the sugarcane juice is slightly thick and syrupy.
- Add cardamom powder to it.
- Heat ghee and fry raisins and cashew till slightly brown. Add to the ghee.
- Add to kheer, add a sprinkle of black salt and stir well.
- Keep in the refrigerator and served chilled. Traditionally it was kept in mud pots immersed in water to cool.
This recipe is part of the endeavor to create a collection of recipes of Punjab in collaboration with a few bloggers who share the same passion of cooking. All the recipes from #thekitchendivas are pinned on this Pinterest board
Other Punjabi recipes this week from #thekitchendivas.