Rath Yatra Chappan Bhog Kheer
Rich rice kheer (khiri) part of the 56-item Chhappan Bhog offering during Rath Yatra at the Jagannath Temple, Puri. Rice slow-simmered in milk, sweetened with sugar and scented with cardamom.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Milk — 500 ml
- rice — 100 g (ground)
- sugar — 0.5 cup (whole)
- salt (optional) (whole)
Method
- Wash the rice well and soak it in water for 20 minutes, then drain.
- Pour the milk into a heavy-bottomed pot and bring it to a boil on medium flame, stirring occasionally to prevent it from sticking or burning at the bottom.
- Add the drained rice to the boiling milk, lower the flame and let it simmer gently, stirring from time to time.
- Cook slowly for 25 to 30 minutes, mashing the rice grains a little as they soften, until the mixture turns soft and slightly thin and pouring in consistency, as this kheer stays light and liquid rather than thick.
- Add the sugar and a pinch of salt, stirring well until fully dissolved into the milk.
- Simmer for another 5 to 8 minutes so the flavours blend together.
- Crush the cardamom and stir it in, then switch off the flame.
- Serve the Rath Yatra Chappan Bhog Kheer warm, garnished with the crushed cardamom, as part of the festive bhog offering.
Common questions
- How many calories in one plate of Rath Yatra Chappan Bhog Kheer?
- 187 kcal per plate.
- How much cooking time?
- 50 min — 10 min prep, 40 min cooking.
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