The dessert traditionally made with freshly harvested sugarcane juice is sweet and almost caramelised from the slow cooking of the juice, is rather simple to make. Read on for the recipe.
Roh di kheer, also known as ras di kheer, is an heirloom recipe from the ancient traditions of Punjab. Cooked patiently to mark the commencement of the harvest season, the rice pudding was originally cooked on wood-fired angeethi (fireplace). As the sugarcane juice cooks down and begins to caramelise, the rice acts as a thickening agent, offering the creamy texture of the pudding. Sugarcane juice is a common beverage up North and is found being sold on almost every other street corner. Since sugarcanes were in abundance and the fragrant basmati rice was a common feature in pulaos and biryanis, which inevitably also ended up in this delicious dessert.
Although the dessert might look simple because of a bare minimum list of ingredients, slow-cooking is the process that would yield best results. If you’d like to vegan-ise the dish, any plant-based milk alternative would work. This rustic dish has many parallels across other parts of North India, that are referred to by different names, of course. The pudding, offered as prashad, is one among the many variations of sweet rice made during harvest festivals across the country.
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