Raoh Ki Kheer (Sugar cane juice kheer) is a summer kheer made from sugarcane juice and often from leftover rice, wherein the sugar cane juice provides a cooling effect to the body.
The Sugar cane juice kheer is a specialty of Punjab where sugar cane is grown in abundance. This sugar cane juice kheer is gluten free and can be made vegan too (Avoid the ghee while frying cashews!). Without the use of milk, this dish has a very distinct unique taste.
Punjab is a land of sugarcane, we love and adore eating it by itself. Often jaggery is made from it which is eaten all through the winter months as a digestive after meals. This jaggery is 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.
Even though sugarcane juice is so popular, there is a dish which got lost in time somewhere. Roah ki kheer which is essentially sugar cane juice kheer, is a dish which is not very mainstream. My mom tells me, this was a very popular kheer in summer when milk and cream would be tough to digest and hence the sugarcane juice would be added which was cooling and calming to the body. The leftover rice and sugarcane juice were cooked together to make this delectable kheer. With no milk added, the sugar cane juice provides a wonderful texture to the kheer.
It is amazing how many of our traditional recipes took the weather and the land into account. Our ancestors sure were very intelligent people, who ensured that our food intake was appropriate to the weather and our body was given the right nutrients as per the climate.
Some other authentic Punjabi recipes on the blog:
Recipes from Punjab : Raoh Ki kheer (sugar cane juice kheer)
- 4 cups sugar of Cane juice
- 1 cup rice cooked
- 1/2 tsp cardamom powder
- 1/4 cup raisins
- 1/4 cup cashew
- 1 tsp ghee
- salt Sprinkle of black
- 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 cashews till slightly brown. (Avoid this step of frying in case you want to make it vegan).
- 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.