Categories
Healthy drinks My recipes

(406) Kheer

Kheer or porridge  is prepared by boiling milk, sugar or jaggery and any grains or flakes of grain  of one’s choice. Mostly in India we offer kheer to our deity from Bhadra krishna pratipada to Bhadra amavasya. These 15 days are also known as pitru paksh.In these days we pay homage to our ancestors  especially through offering Kheer.

Types of Kheer

  1. Rice Kheer ( with Sugar) Rice Kheer (with Condensed Milk)
  2. Sabudana Kheer.
  3. Dudhi ni Kheer.
  4. Gajar ni Kheer
  5. Nariyal ni Kheer.
  6. Makhana ni Kheer.
  7. Anjeer ni Kheer.
  8. Rice Sevai Kheer.
  9. Rava ni Kheer.
  10. Oats Kheer.
  11. Moong dal Kheer.
  12. Cornflakes  Kheer.
  13. Daliya Kheer.
  14. Poha ni Kheer.
  15. Vermicelli Kheer
  16. Moraiyo Kheer

           List Of My Recipes

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

One reply on “(406) Kheer”

Leave a comment