Karwa Chauth Sweet Recipe: Karwa Chauth is a special festival for married women, rooted in faith and love. On this day, women observe a *nirjala* fast (a fast without water) for the long life of their husbands and a happy married life. After fasting throughout the day, the fast is broken in the evening following the sighting of the moon, a *puja* (worship ritual), and the offering of *arghya* (libation) to the moon. It is also customary to prepare delicious dishes and sweets at home for this special occasion.

Making *kheer* (rice pudding) is an excellent choice for a sweet treat on Karwa Chauth. This year, instead of regular *kheer*, you could try a version that is thick and creamy, much like *rabri*. Prepared by simmering milk over a low flame, this *kheer* tastes absolutely divine. You can prepare it for this festive occasion and enjoy some sweet, memorable moments with your family.

Ingredients for making *kheer*:

1 liter full-cream milk
1/4 cup short-grain rice
1/2 cup sugar
A few chopped dry fruits (cashews, almonds, pistachios)
1/2 teaspoon cardamom powder
A few saffron strands (soaked in 2–3 tablespoons of warm milk)

Method for making thick, creamy, *rabri*-style *kheer*:

First, wash the rice thoroughly and soak it in water for about 20 to 30 minutes. Next, place a heavy-bottomed vessel on the stove and bring the full-cream milk to a boil. Always choose a heavy-bottomed vessel to prevent the milk from scorching at the bottom. Once the milk comes to a boil, reduce the heat to low, drain the water from the soaked rice, and add the rice to the milk. Keep the flame very low and allow it to cook slowly. Stir occasionally with a ladle. As the rice cooks in the milk, the mixture will begin to thicken, and a layer of cream (*malai*) will start to form along the sides of the vessel. Scrape off the cream (malai) that forms and stir it back into the milk; this is what will give your kheer a thick, *rabri*-like consistency.

Once the rice is completely cooked and has blended thoroughly with the milk, add the saffron-infused milk and finely chopped nuts. The saffron will impart a beautiful, pale yellow hue and a royal aroma to the kheer. Let it cook for another 5 minutes. Then, add sugar to taste along with cardamom powder and mix well. After adding the sugar, cook the kheer for just 2–3 more minutes, then turn off the heat—keep in mind that the kheer will thicken further as it cools.

When the kheer becomes thick and creamy, it is essentially ready. Add the chopped dry fruits, stir well, and let it cook for another 2–3 minutes. You may also add a little *ghee* to enhance the flavor. Finally, turn off the heat and allow the kheer to cool slightly. You can enjoy this delicious, *rabri*-like kheer after breaking your fast on Karwa Chauth.

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