Kheer Prasad Recipe For Sharad: There are some special rules related to Prasad in Shraddha, which are necessary to follow. One such rule is also told about Kheer Prasad in Shraddha. Actually, Kheer is definitely made in the food of Pitru Paksha. Let’s know what is its recipe and importance.
According to the Hindu calendar, this year Pitru Paksha is starting from 17th September. Which will end on 02nd October. It is believed that during Shradh, the ancestors come to earth and bless. People perform Tarpan, Pinddaan and Brahmin Bhojan to please their ancestors at this time. Some special rules related to Prasad have been told in Shradh, which are necessary to follow. One such rule has also been told about the prasad of Kheer in Shradh. Actually, Kheer is definitely made in the food of Pitru Paksha. Let us know what is its recipe and importance.
Why is Kheer Prasad made during Pitru Paksha?
It is believed that if a guest is welcomed by feeding him sweets, then the guest feels completely satisfied. With this feeling, kheer is also made for the complete satisfaction of ancestors during Shraddha. At the same time, one reason behind making kheer during Shraddha is that the time before Shraddha Paksha is rainy. In earlier times, due to rain, people used to spend most of their time at home and fasting. Due to which their body used to become weak. In such a situation, the fasting people used to give energy to their body by eating kheer-puri for 16 days of Shraddha Paksha.
Ingredients for making Kheer in Shraddha Paksha
-two liters of milk
-One cup milk powder
-One tablespoon ghee
-half cup sugar
-One cup cashews
-Half a cup of almonds
-Two teaspoons of raisins
-A few pistachios
-One teaspoon chironji
– a pinch of saffron
– A pinch of cardamom powder
Method of making Kheer in Pitru Paksha
To make kheer in Pitru Paksha, dry roast cashews and almonds in a pan. When both cashews and almonds become a little crunchy, cool them and grind them in a grinder. Now heat ghee in a pan, add milk powder and 3/4 cup milk and cook on low flame while stirring continuously. When the milk starts drying, understand that the mawa is ready for the kheer. Now mix the remaining milk and saffron in a pan and heat it till it boils. Then add the ground dry fruits to the milk. Now cook the milk for about 10 minutes on low flame and add the already prepared mawa to the milk. Now add sugar to the milk and let it thicken on low flame. Now heat ghee in another pan, add cashews, almonds, pistachios, chironji and roast till it becomes crunchy. When you feel that the kheer is becoming creamy, add roasted dry fruits and cardamom powder to it, cover it and cook for some more time. Your kheer prasad is ready for Pitru Paksha.
