Full Moon Kheer (saffron and cardamon)

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Happy Sharad Purnima (full moon) everyone. I invite you to celebrate the divine feminine nourishment the moon brings to us all. Full moon a particularly potent time to release and surrender all that does not serve us. The moon for me epitomises the cycles and rhythms of nature and always leaves me feeling in awe and wonderment.

Astrologically the energy of the full moon amplifies our emotions, feelings and intuition, so ceremonies, sacred rituals, moon-bathing, cleansing and charging crystals, dancing, drumming, chanting, prayers of gratitude, mediations are welcomed at the time. Try not to react negatively to things or sweat the small stuff. Rest and recharge under the moonlight.

Traditionally in India, Sharad Purnima is the full moon harvesting festival in the lunar month of Ashwin and considered one of the most auspicious festivals and is dedicated to Goddess Lakshmi. Fasting is often observed and it is said that when the kheer is exposed to the moonlight it imbibes special healing and health-promoting qualities, making it ‘amrit’ a nectar of vitality. The moon gives us soft soma energy and its a great time to indulge in simple sattvic (pure) foods. The ingredients in the recipe below are all considered rasayana (rejuvenating) in Ayurveda, whole cows milk is the traditional milk used but here I have chosen almond and I have used jaggery to sweeten.

Nourishing spiced kheer is a perfect choice for the full moon.

Ingredients

1 tbsp ghee
1/2 cup white basmati rice, soaked for minimum 30 mins
3/4 litre almond milk + 1/4 litre water
1/2 cup jaggery
2 pinches saffron threads
1/2 teaspoon ground cardamon
Pinch of pink Himalayan salt
3 tbsp crushed pistachios/almonds/cashews
Pistachio, almonds, saffron and rose petals for garnish

Method

  • Wash and soak rice for minimum 30 minutes

  • Heat a heavy bottom pan on medium heat. Then add the ghee and slightly crushed cardamon pods.

  • Then add the milk/water to the pan and stir well. Set heat to medium-high.

  • Let the milk/water come to a boil point - approximately 10-12 minutes, stir in between so that milk doesn't stick to the bottom of the pan then reduce heat.

  • Stir in the soaked rice.

  • On a low and let the rice cook for around 20-25 minutes. Stir every few minutes. The milk will reduce considerably will look thick and the rice should be completely cooked.

  • Add in the saffron, ground cardamon, chopped nuts and jaggery and mix in for a further 5 minutes

  • The sugar will dissolve completely. If your kheer doesn't look very thick at this point just keep it a little longer in the heat. If it’s too thick add a touch more milk. It will continue to thicken as it cools down.

  • Remove pan from heat and serve warm. Garnish with flaked almonds, pistachios, saffron threads and rose petal. You can also serve cold in the summer full moon but i much prefer fresh off the pan. Enjoy!