Roh Di Kheer (Sugarcane Juice Rice Pudding)
Roh Di Kheer (also known as Ras Ki Kheer) is a traditional Punjabi dessert prepared during the winter harvest. Fragrant basmati rice is slow cooked in freshly squeezed sugarcane juice. As the juice reduces, the sugar content becomes concentrated. As a result, this kheer is rather sweet. Milk is added to reduce the intense sweetness. For a vegan version, use any (full fat) plant based milk of your choice (toast the nuts in the oven). Besides a touch of cardamom, no other spices are added to ensure the flavor of the sugarcane remains dominant.
This is not a dish you can leave on the stove and forget about. The making of this kheer is a slightly labor intensive process that requires constant straining and stirring. The end result is a uniquely flavored, delicious dessert… a novelty that’s worth the effort and totally doable (if only once a year). Happy Lohri, Makar Sankranti, Pongal, Uttarayan and Bihu to all who celebrate.
Recipe
ROh Di Kheer
(Serves 6)
Ingredients
4 1/2 cups fresh sugarcane juice (no lime, mint, ginger or salt added)
1/2 cup rice (use a fragrant variety such as basmati, ambemohar or gobindobhog), rinsed well and soaked in water for 20-30 minutes
1 green cardamom, pounded
1 1/4 cups full fat milk
1/4 cup mixed nuts and raisins (optional)
2 tsp ghee
1/4 cup heavy/double cream, to serve (optional)
Method
Strain the sugarcane juice into a heavy based saucepan. Bring to a boil over medium heat. As the juice boils, scum will start to rise to the surface. Use a large spoon or strainer to scoop and discard it (make sure to remove it from the sides of the pan as well). You will need to repeat this process a few times until almost all the scum has been removed.
Drain the rice well and add it to the saucepan along with the cardamom. Stir the mixture frequently over medium-low heat for about 15-20 minutes (you will need to remove any additional scum that rises to the surface). As the rice starts to soften, the kheer will thicken.
Turn down the heat and cover the saucepan. Continue to cook the kheer for another 15 minutes, stirring occasionally, until the rice is fully cooked (I like to lightly mash the rice after it is cooked).
In a small saucepan, bring the milk to a gentle boil. Add it to the kheer and stir well.
in a small pan or wok, heat the ghee and fry the nuts and raisins until golden. Remove from heat, reserve a tablespoonful of nuts for garnish and add the rest to the kheer. Cover and simmer the kheer for 5-7 more minutes or until it thickens to the desired consistency. Remove from heat.
Garnish with the remaining nuts and raisins and serve warm. Alternately, you can refrigerate the kheer for a few hours and serve it chilled (which is how I like to eat it). For some extra indulgence, top it with a dollop of double cream.
