Shaista Rashid
Kheer is a traditional dish eaten by many Asian countries like Pakistan, India, Bangladesh also it’s eaten by many western countries however it’s just known as rice pudding. Kheer is still cooked the same way my ancestors cooked it. The differences come in when you observe the ingredients of Kheer. Kheer is made from milk, rice, sugar and for dressing/seasoning you may put almonds, pistachio, cinnamon, etc. All the ingredients used are identical but once you split them down and come across everything they are much more different then they appear. I will be comparing and contrasting the ingredients used in Kheer.
Kheer is the Indian name for sweet milk pudding usually made with rice, although it can also be made with fine noodles. Kheer is typically made on Muslim holidays. It was probably originated in Persia where a similar dessert is known as sheer birinj (rice pudding). Kheer is originally the food of angels, first made in heaven when the Prophet Muhammad ascended to the 7th floor of heaven to meet God and he was served this dish.
Kheer is prepared from very basic ingredients which are milk, rice, and sugar. So I will be talking about how raw milk is different from pasteurized milk, organic rice from pest controlled, refined sugar and unrefined sugar. Raw milk from grass-fed cows is a complete and balanced food. You can live on it and you won’t need anything else for the rest of your life. It has trace amounts of naturally occurring hormones and growth factors- key bio-active ingredients that make it such a valuable, healing food. The ideal raw milk is taken straight from animals fed only fresh, organic, green grass, rapidly cooled to somewhere around 36-38 degrees F., and bottled. No processing, just filtration, and cooling. Most milk produced today undergoes some form of processing before it reaches the customer. Raw milk contains naturally produced antimicrobial; another is the production of a beneficial fatty acid known as CLA (Conjugated Linoleic Acid). Pasteurizing raw milk destroys certain disease-carrying germs and the prevention of souring milk. Pasteurization does more than killing off germs; it also destroys some nutritious constituents. Probably pasteurization’s worst offense is that it makes insoluble the major part of the calcium contained in raw milk. This frequently leads to rickets, bad teeth, and nervous troubles, for sufficient calcium content is vital to children; and with the loss of phosphorus also associated with calcium, bone and brain formation suffer serious setbacks. Pasteurization also destroys 20 percent of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities.
Unrefined raw sugar is produced from the juice from the sugar cane plant and has trace minerals and nutrients present. Unrefined raw sugar is the best choice; it contains minerals and nutrients that are stripped from refined white sugar and regular brown sugar. Raw sugar contains roughly eleven calories per teaspoon and has the same vitamin and mineral consistency that is found in the juice from the sugarcane plant. These minerals include Phosphorus, Calcium, Iron, Magnesium, and Potassium. Raw sugar, like refined sugar, also undergoes processing. Raw sugar comes from the same sugar cane or sugar beet. It is then washed, boiled, filtered and pressed. The sweet juice is mixed with lime to achieve the proper pH balance and to clear any impurities. It is then reduced by evaporation and dried to produce granules. The brown color of the raw sugar is from the presence of molasses. In addition, when sugar is refined and processed there are many harmful ingredients that are added to the sugar as a result. Unrefined raw sugar does not have these harmful chemicals. Originally, the sugar is natural and comes straight from sugar canes or sugar beets. Refined sugar, however, is processed by extracting the sucrose from the plant and then it undergoes a process that cleans impurities from the sugar such as mold, soil, bacteria, stalk fibers and wax. Bleaching agents such as lime and carbon dioxide or phosphoric acid and calcium hydroxide are added to obtain the familiar bright, white color. It is then refined once again by filtering it in a liquid state through a beef bone char. Finally, the sugar becomes what is commonly known as "table sugar." Through the refining process, the look and taste of the natural sugar has changed dramatically.
As a nutrition source, rice is abundant in carbohydrates while being low in nitrogenous matter and fat. The idea of organic food production maintains certain principles: biodiversity, ecological balance, sustainability, natural plant fertilization, natural pest management, and soil integrity. Organic systems avoid the use of synthetic fertilizers, pesticides, and growth regulators. Instead they rely on crop rotations, crop residues, animal manures, legumes, green manures, off-farm wastes, mechanical cultivation, mineral-bearing rocks, and biological pest control to maintain soil health, supply plant nutrients, and minimize insects, weeds, and other pests. The disadvantage of unconventional rice is it sells at higher prices, organic rice also costs more to produce. The negative effects of pesticides on health include neurotoxicity, disruption of the endocrine system, carcinogenicity and immune system suppression. Organic farming practices are designed to benefit the environment by reducing pollution and conserving water and soil. Limiting the pesticides, herbicides and other chemicals that get into the water and soil is certainly a good thing for protection the delicate balance of nature.
If you ever want to try making Kheer the way it’s made traditionally, I will provide you with the recipe. First boil the rice. In a separate pan put milk to be boiled on medium heat. Let the milk thicken up, also you may put a little piece of cinnamon stick, and cardamom (they will boost the essence of Kheer). Afterward put the boiled rice into the boiling milk and keep stirring. Let the milk and rice combine. When you see that the rice is completely mixed into the milk then you may add sugar. The amount of sugar depends on how much sugar you prefer to eat. When all of the ingredients are completely mixed into one another you may put the Kheer into a clean bowl. For seasoning put crushed almonds, and pistachio. Put the bowl in the refrigerator so it can cool down, you can also eat it when it’s warm.
Pakistan is throughout known for its spices. Pakistani’s eat a variety of spices also their food is incredibly spicy. Most of their dishes contain onion, garlic, ginger, cumin seed, and many more. Pakistan also has a variety of breads like roti, naan, chapatti, and parathas. We have many appetizing dishes that attract people with its great aroma. If you haven’t tasted Pakistani food you’re definitely missing out a lot. You should go to a famous Pakistani restaurant and try out their dishes and the sweets.
It was full of details but it could be evaluated more.
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