Kheer Surprise
It’s no longer a secret so I’ll share my experience. Yes, I made the kheer (Indian rice pudding desert) at Wednesday meditation last night.
My intention was to keep it anonymous. But someone – without naming her, starts with an A, ends with an N and the middle is the misinterpretation some people have of the gift economy – forgot our pact made in the car. 
As anyone who’s played with gifting and acts of kindness has experienced, you don’t need to say you are the one giving to receive the gifts of appreciation.
After serving seconds of her loving assemblage of eggplant, potato, beans and dokla to last night’s guests, Masi asked me to serve seconds of kheer. With great smiles, most people asked for another helping. That’s satisfaction enough.
The universe had more gifts in store. As I sat down to eat my dinner, one person, having finished hers, hugged Masi and whispered that she loved the kheer. Masi said that she did not know who had made it and I … just smiled.
Nipun asked for the recipe. I could start like Bhaskar did when he gave it to me: “Boil seven liters of milk” He cooks for 60 people every night; we typically cook for 4 to 8. So here is the recipe for 6 hungry people or 10 people having just enjoyed Masi’s abundant delicacies. Leftovers included.
Kheer with Love, inspired by Seva Café
2 liters (1/2 gallon) milk
5 elaichis (whole green cardamom)
1 cup sugar
1 cup rice
½ cup (or to taste) almond slivers, raisins, pistachios…
Pour the milk into a pot, preferably with enough overflow tolerance. Add 5 elaichis, lightly crushed so that they are open but remain whole. Slowly bring to a rolling (slow) boil. Mix regularly to avoid burning the milk at the bottom. Add the sugar and rice. Continue to maintain a rolling boil for about 30 minutes, until the rice is cooked and the milk has thickened. Remove from heat and cool; the kheer will thicken with cooling. Add almond slivers, raisins, pistachios or other creative addition you wish. Serve cool or warm with a smile on your lips and love in your heart.
Now for the secret ingredient…
Every chef, when sharing recipes, holds back a secret ingredient. I’ll give you mine. And again, using Bhaskar’s perfect words: “Cook with lots and lots of love.” Listen to the food – with your tongue, your nose, your ears, your hands even – and it’ll tell you exactly what it needs at that moment. The milk won’t burn. It’ll even boil and stay in the pot, a tricky balance when there’s 4 millimeter clearance. And your guests will taste the difference.
