Mumbai: Sharad Purnima, also referred to as Kojagiri Purnima, is a significant occasion in the Hindu calendar and is celebrated with great devotion throughout India. This festival is believed to occur on the night when the Moon shines its brightest, and devotees hold that its rays are infused with Amrit (divine nectar), renowned for their healing and rejuvenating effects.
Beyond its religious significance, Sharad Purnima is steeped in cultural and traditional practices. Special rituals, including making kheer are observed, with offerings presented to Chandra Dev (the Moon God) to invoke blessings for health, prosperity, and overall well-being.
In 2024, Sharad Purnima will begin on the evening of October 16 at 7:56 pm and end on October 17 at 4:37 pm. Devotees will celebrate by praying to the Moon and preparing kheer, which is traditionally placed under the moonlight overnight, believed to confer health benefits and divine blessings.
The age-old custom of eating kheer on this night stems from the belief that it absorbs the Moon’s nourishing rays, granting health and prosperity to those who enjoy it. Made with milk and rice, kheer is considered spiritually purifying, and its health benefits are said to be enhanced by exposure to moonlight, promoting physical, mental, and spiritual well-being.
Sharad Purnima Kheer Recipe
This kheer is prepared differently from usual, with a thicker texture and a moon-like colour, using ingredients like saffron and makhana, which are also linked to worshipping Mahalaxmi. The three essential ingredients are rice, saffron, and makhana.
Ingredients for Sharad Purnima Kheer
Milk – 1 litre
Rice – 1/2 cup (around 100 grams)
Sugar – 1/2 cup (adjust to taste)
Makhana – 1/4 cup (around 30 grams)
Saffron – A pinch (about 10-15 strands)
Cardamom – 3-4 pods (crushed)
How to Make Sharad Purnima Kheer
To make Sharad Purnima Kheer, cook rice in milk with saffron, add makhana and sugar, and finish with crushed cardamom for a thick, delicious dessert to offer to the moon.
Cook the rice: In a heavy-bottomed pan, add 1 litre of milk and bring it to a boil. Add 1/2 cup of rice (washed and soaked for 30 minutes) and cook on a low flame, stirring occasionally to prevent sticking.
Add Saffron: While the rice is cooking, soak a pinch of saffron in a tablespoon of warm milk to release its colour and flavour, then add it to the cooking rice.
Incorporate Makhana: Once the rice is soft and cooked, add 1/4 cup of makhana (lightly crushed or whole) and some more milk (about 1/2 cup) to achieve your desired consistency.
Sweeten and flavour the kheer: When the kheer thickens, stir in 1/2 cup of sugar (or to taste) and add the crushed cardamom pods. Mix well.
Cook: Allow the kheer to cook for a few more minutes until it reaches a thick consistency. Turn off the heat and cover the kheer.
Serving tips:
If the kheer isn’t thick enough, you can refrigerate it to thicken further.
Enhance the flavour by adding grated coconut and dry fruits, if desired.
Enjoy your delicious Sharad Purnima Kheer by offering it to the moon and consuming it the next morning!
Celebrate Sharad Purnima with this easy rice kheer recipe. A step-by-step guide on how to make traditional chawal ki kheer with milk, saffron, and makhana, perfect for festive offerings. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
