A chronicle of my kitchen experiments, a little healthy a little indulgent
Punjab is a land of sugarcane, we love and adore eating it by itself. Making jaggery out of it which is eaten all through the winter months after meals spiced up with saunf, pepper and some dry fruits added to it. We also love drinking sugarcane juice. On a summer afternoon, in the fields of punjab people can often be found drinking tall glasses of sugarcane juice with a little lemon and a generous helping of chaat masala to cut down the sweetness. Inspite of a sugarcane juice being so popular, there is a dish which got lost in time somewhere. Roah ki kheer which is essentially sugar cane juice kheer. My mom tells me, this was a very popular kheer in summer when milk and cream would be tough to digest, the sugarcane juice would be cooling and calming to the body. The leftover rice and sugarcane juice were cooked together to make this delectable kheer.
Recipe : Raoh Ki kheer (sugar cane juice kheer)
What I used
How I made it