Khabar Magazine. Oct 2022 print cover story.

This collection of cherished memories and recipes from food enthusiasts is sure to put you in the mood for the holidays.

Kheer: Nothing beats my late Grandma’s Punjabi recipe!

Growing up in northern India in a multi-religious household meant that I had the rare opportunity to celebrate many festivals with equal enthusiasm.

Each year, during Christmas, I dressed up in my finest and attended midnight mass with my grandma at the Catholic church where we ate decadent rum-flavored fruit cake and sipped on hot chai on freezing evenings in Chandigarh. On Shivratri, I offered milk at the Hindu temple and took home bright orange drops of boondi prasad. On Gurupurab, we gathered with friends at a community langar at our neighborhood Gurudwara for a simple yet heartwarming meal of puffed thin pooris, spice-smothered chana masala, and moist-rich sooji halwa. On Eid, our Muslim friends would gift us a portion of their sacrificed goat which my grandma would turn into flavorful mutton shami kebabs that made me hover around the kitchen for several hours in anticipation.

Food is an integral part of our memories, especially the ones that center around family, friends, and celebrations. The family matriarchs often hold the responsibility to carry on traditions and pass down recipes. It is no surprise then that each one of the contributors below credits a mother or a grandmother for their recipes.

However, with time and place, rituals and traditions often go through transformations. When I moved to the U.S., I no longer welcomed unannounced guests with a tray of hot and cold beverages, and homemade sweet and savory snacks. For Diwali, potluck dinners became necessary to share cooking responsibilities. We postponed celebrations to weekends and modified recipes for faster cooking times.

Still, there are some dishes that most of us feel nostalgic about—so much so that we are willing to exert the time and labor for them. For me, it is kheer, a dessert that my grandmother always made at birthdays and festivals. It is a simple dish with only a few ingredients, but my grandma purchased each of them in the highest quality, especially for the occasion.

“The family matriarchs often hold the responsibility to follow rituals, carry on traditions, and pass down recipes. It is no surprise that each one of the contributors below credits a mother or a grandmother for their recipes,” says Sucheta Rawal, seen here with her late grandmother.​

Over the years, I have traveled around the world and discovered that the versatility of rice and milk makes for a universal dessert. It may be known as kheer in India, arroz con leche in Central and South America, rizogalo in Greece, and rice pudding in the U.S., but the essential idea is the same—to use leftover rice and turn it into something luscious. Some recipes include cinnamon, others leave out the raisins, and the consistency may vary.

But the best version, for me, is this—my late grandma’s Punjabi recipe modified with Italian arborio rice. My kheer thickens within an hour, offering a rich smooth texture without having to add any cream or condensed milk. The updated version reflects my own universal palate.

Kheer with Arborio Rice

(Serves 8–10)

Prep Time: 5 minutes

Cook Time: 1.5 hours

Ingredients

• 3 cups water
• 1 cup arborio risotto rice
• 8 cups whole milk
• 5-6 pods of cardamom
• ½ cup sugar
• ¼ cup raisins
• 2 tablespoons sliced or slivered almonds

Method

1. In a large microwave-safe bowl, add the rice and water. Cover with plastic cling wrap and poke holes with a knife so the steam can evaporate. Microwave on high for 6-8 minutes until the liquid is completely absorbed. Remove the cover and let it cool to room temperature before proceeding.
2. In a heavy-bottom large pot, bring the milk to a boil. Add the cardamom. Turn the heat to low and simmer for 10 minutes, stirring frequently using a rubber spatula. Add the cooked rice and continue to simmer for another 45 to 50 minutes, stirring frequently and mixing in the cream that collects on the top.
3. Add the sugar and continue to simmer for another 5 to 10 minutes, until the consistency is thick.
4. Add the raisins and mix again.
5. Chill the kheer for at least 4 hours or overnight, and garnish with almonds before serving.

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