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Kheer holds an important place in the culinary heritage of India. The dish acts as a great force of unity, bringing together people from different cultures and regions of the country. There are many variations of kheer in India; people of South India refer to this dish as “payasam.” Similarly, a variation of kheer is also relished in West Bengal, where the sweet treat goes by the name “payesh.”
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But do you know about sikiya kheer, which is Madhya Pradesh’s famous wild millet kheer from the tribal menu? If not, so let's explore this traditional millet kheer, prepared by the Baiga tribe, and learn how it is different from the staple rice kheer.
What Is Sikiya Kheer?
Sikiya kheer is a classic dish from the Dindori district of Madhya Pradesh in India. This dessert is made using sikiya, a rare millet derived from wild crabgrass. The Baiga tribe, native to this region, has perfected the art of preparing sikiya kheer, using this nutritious grain. The millet used in sikiya kheer is smaller than other millets, packed with protein, and offers a unique texture and flavour. Sikiya Kheer is known for its health benefits, including aiding in weight management and reducing inflammation
What Is Rice Kheer?
Rice kheer is a staple dessert prepared in Indian households with rice as its base ingredient, flavoured with cardamom and saffron. The preparation of rice kheer involves simmering rice in milk until it becomes soft and creamy, creating a rich and comforting pudding-like dish. It is often garnished with nuts and dried fruits, adding to its appeal and flavour.
Main Aspects Of Differentiation
Cultural Significance
Sikiya kheer holds cultural importance in the Dindori district of Madhya Pradesh. It is a traditional dish prepared by the Baiga tribe, showcasing their indigenous culinary practices. This kheer reflects the local agricultural practises and the use of native ingredients, highlighting the tribe’s connection to their environment.
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On the other hand, rice kheer is a staple across India and is enjoyed during festivals, weddings, and religious ceremonies. The dish has variations across regions, like payasam and payesh, each adding its own local touch to the classic recipe.
Flavour Profile
Rice kheer has a sweet and aromatic flavour, often enhanced by rose water and saffron. The taste is comforting and smooth, with a rich, creamy base. Whereas sikiya kheer has a distinct flavour due to the millet, sikiya adds an earthy and nutty flavour to the kheer, often enhanced by mango pulp and cardamom.
Texture And Colours
Rice kheer is smooth and creamy in texture, creating a luxurious option. Additionally, the colour of rice kheer is usually pale white or off-white, depending on the amount of milk and the presence of saffron or cardamom.
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In contrast, sikiya kheer has a thicker and slightly grainier texture due to the millet, giving the kheer a more substantial and heartier feel. The colour of Sikiya Kheer is often a light yellowish hue, influenced by the natural colour of the millet and any added mango pulp or spices.
Nutritional Value
Rice kheer is less protein-rich when compared to sikiya kheer and mostly provides carbohydrates, whereas in opposition, the usage of sikiya millet in the preparation makes the sikiya kheer high in protein.
