Rice Kheer/ Tandalachi Kheer

Rice Kheer/ Tandalachi Kheer

By NamakShamak
  • Serves: 2 - 4
  • Prep Time: 10 Minute
  • Cooking: 20 Minute
  • Calories:

Many a times , days just fly off , and before we realise , the much awaited Shravaan Month is already here , and brought with it the first festival of the month…Nagpanchami!! Live snakes or snake idols are worshipped and offered milk and lahya( form of puffed rice). There are a lot of beliefs accociated with this festival. Many homes do not cook on this day,do not use knife and tawa. So unperishable meals like pooris and subjis are made a day in advance. Farmers do not plough their fields on this day. The motive maybe to prevent any kind of harm to the serpents. There are a lot of legends for nagpanchami, but my grandma always narrated the legend of Lord Krishna: When playing with his cowherd friends, Lord Krishna’s accidentally fell into the Yamuna river,when a terrible snake named Kalia came up .But Krishna was determined and caught the snake by neck. By then Kalia the snake realised ,it cant be a feat of an ordinary boy ,and surrendered and appologised and pleaded to be spared. Krishna made him promise to not harass anybody henceforth. Thus , nagpanchami celebrated the triumph of Lord Krishna over Kalia the serpant. Also since this festival falls in the monsoons, when most of the serpents are forced out of their holes ,due to rain water , they are worshipped to prevent any mortality from snake bites. To maintain harmony and balance. So a sweet offering it is , for Nagpanchami. And what better than Rice and Milk Kheer. Easy , quick and delicious.



  1. Cook the soaked rice in pressure cooker with 11/4 cup water for 2-3 whisles. Now, mash the rice slightly and add milk and place the vessel on a medium flame. Add sugar and condensed milk and allow to simmer for 5 mins.Keep stirring continuously to pr

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Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

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