Khoya or Mawa Kheer

Some historians believe that kheer is one of the oldest foods in the world and probably one of the inventions of ancient Ayurveda. The first notes on this food recipe date back to 400 BC in the epic texts of Ramyana and Mahabharata.

Do you know that this word is a modified rendition of the Sanskrit word “ksheer'' for milk or “kshirika” which indicates a dish with milk. It is a delicious, rich and creamy milk-based dessert that is part of Indian cuisine. Often served at festivals, wedding ceremonies, and even in temples, it is considered a forerunner of European milk rice. In southern India (between 300 BC and 1279), during the reign of the Cholas, kheer was usually offered as food to the deities during certain types of religious rites.

According to its recipe, kheer is obtained by cooking rice in sweet milk enriched with Indian butter ( ghee ) and aromatic spices like cardamom and sometimes even saffron. On special occasions, it is sometimes decorated with cashews, almonds and pistachios. 

The first day of navratri is dedicated to white color and I made this white color prasad for devi ma. Barnyard millet and Poppyseed kheer with khoya is a delicious preparation. Instead of rice, we make this with these ingredients and add khoya to make it richer and creamier.

Ingredients:

* Barnyard Millets sama ka chawal- 2 tbsp.

* Poppyseeds-2 tsp. (Optional)

* Milk- 3 plus cups

* Khoya- 1/4 cup

* Sugar- 7 heaped tsp.

* Green cardamom powder-2 tsp.

* Nuts for garnishing

* Ghee- 2 tsp.

Method:

*In a thick bottomed pot, add ghee and also add sama ka chawal and posta seeds and stir till about 2 minutes on low flame.

* Add milk and let it simmer on slow flame for hours till it thickens, add khoya and stir.

* Add sugar and ground cardamom and let it simmer for a couple of minutes.

* Garnish with your choice of nuts.