Every year, the full moon of the month of Ashwin is celebrated as Sharad Purnima (Sharad Purnima 2025). It is believed that on this day, the moon is full of all its 16 phases and its rays shower nectar. Therefore, on this night, kheer made from milk and rice is placed in the moonlight, which is then eaten as prasad.

It is believed that on the night of Sharad Purnima, the moon's cool rays infuse nectar into the kheer, which brings health and good fortune. This kheer not only holds religious significance but also tastes amazing. Therefore, on this special occasion of Sharad Purnima, we are going to share with you a wonderful recipe for rice kheer (Sharad Purnima Kheer Recipe), which is very easy to make.

Ingredients for Rice Kheer
Milk - 1.5 liters (use full-cream milk; this will make the kheer thick and creamy)
Rice - 1/4 cup (short-grain basmati rice)
Sugar - 1/2 cup (or to taste)
Saffron threads - 8-10 (soaked in hot milk)
Cardamom powder - 1/2 teaspoon
Nuts - finely chopped cashews, almonds, pistachios, and raisins
Ghee - 1 teaspoon

Easy method for making kheer
This method is the easiest way to make kheer thick and creamy:

First, wash the rice thoroughly and soak it in water for 30 minutes. This helps the rice cook faster. Now, take 2 tablespoons of hot milk in a small bowl and soak the saffron threads in it, allowing the saffron to release its color and aroma. Also, finely chop the nuts.

Now, pour the milk into a heavy-bottomed pot or pan, heat it over medium heat, and bring it to a boil.

When the milk boils, add the soaked rice. Reduce the heat to low and stir gently to prevent the rice from sticking to the bottom. Cook the kheer on low heat for about 30-45 minutes.

Cook the kheer until the rice is completely soft and the milk thickens to about half its volume. It's important to stir frequently. When the kheer begins to thicken, add sugar and the soaked saffron milk and mix well. Cook for another 5 minutes until the sugar dissolves.

Add cardamom powder and chopped nuts and stir. Cook for another 2-3 minutes, then turn off the heat. Your delicious rice kheer is ready.

Let the kheer cool slightly and store it in a clean vessel covered with a mesh plate overnight, under the moonlight, and consume it as prasad the next morning.

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