Puja season is around the corner and I can already feel the excitement in the air. I feel it when I go out in the mornings and the air is crisp. I can smell the dew on the grass and see the leaves changing color. Obviously these sensory cues would be different if I had grown up in India. But, puja time is here and I can feel it in the Midwest. Starting in just over a week, Hindus will start holiday season with Durga Puja, going into Diwali, Loki/Laxmi Puja, and Kali Puja to name a few. My parents have Loki Puja, a ceremony worshiping Ma Loki, the Goddess of Wealth and Prosperity, every year. Each year, we make garlands for the deities out of marigolds. I’ll be looking for them this year since I didn’t have any planted in my garden. I am also looking forward to celebrating my relationship with my brother at Bhai Phota, a ceremony sisters do to honor the love and protection their brothers give them. While growing up, my mother always made payesh, also called kheer, for Loki Puja and for Bhai Phota. Payesh is our version of rice pudding. Basmati rice is cooked in milk and makes for a thick, creamy, and decadent dessert that will satisfy any sweet tooth. This year, the difference will be that I will be making it at home and hope that my kids will continue this tradition when they grow up. Although, I wouldn’t be surprised if Ma made it, too. More for everyone!
Ingredients:
½ cup basmati rice
1 cup water
2.5 cups milk (warm)
1 – 8oz can condensed milk
1 – 12oz can evaporated milk
Directions:
Soak the basmati rice over night. If not possible, soak for a minimum of one hour.
Drain the rice and boil in 1 cup of water. Let the water boil for about 2 minutes. (Some of the water will have evaporated.) Then add the warm milk.
All milk to boil over medium heat for 25-28 minutes. Do not allow the milk to boil over. As layers start to form at the top, fold them into the mixture.
Add in the evaporated milk. Lower the heat to medium-low and cook for about 10 minutes. Stir occasionally to prevent sticking to the bottom of the pan. Also continue to mix top milk layers that form into the mixture.
Then add the condensed milk and cook for another 10 minutes. Stir occasionally.
Allow payesh to cool. Garnish with sliced or slivered almonds (optional). Serve warm, room temperature, or cold.
Optional flavorings: cardamom, rose, saffron