Get ready to indulge in a delightful Ayurvedic dessert: Kheer! 🎉 This creamy, sweet rice pudding is made with fragrant basmati rice, a grain celebrated for its connection to abundance in Ayurveda. Unlike other rice varieties, basmati is an anti-inflammatory superstar that’s not highly processed, making it easier to digest and packed with energy to fuel your vitality.

But here’s a fun twist: while Kheer is traditionally enjoyed as a dessert, you can boost its nutritional value by pairing it with legumes and veggies for a wholesome savory anti-inflammatory treat! 😊

Basmati rice is also considered Sattvic, promoting clarity, harmony, and spiritual growth. This is why Kheer is a cherished offering during festivals and celebrations. In fact, even uncooked basmati rice plays a role in ceremonial rituals, symbolizing abundance and prosperity. So, whether you’re celebrating or just treating yourself, this Kheer is sure to bring joy and sweetness to your life!

Ingredients:

• 1 cup basmati rice (Vata and Pitta balancing)
• 4 cups whole milk (or almond milk for Pitta.)
• 1 cup water – add in small amounts if consistency is thick.
• 1/2 cup jaggery or maple syrup or panella (use less for Pitta)
• 1/4 cup mixed nuts soaked overnight (almonds, cashews, pistachios) – Avoid for Kapha types and less for Pitta types.
• 1/4 teaspoon cardamom powder (good for all doshas)
• A pinch of saffron (optional, soothing for Pitta) 
• A few tablespoons of raisins (sweetens and nourishes)
• Ghee (clarified butter) for frying nuts (good for Vata)

Instructions:

1. Preparation: Rinse and soak basmati rice for at least one hour. Soaking helps reduce glycemic index. You can soak it overnight too for anyone with a delicate digestion.
2. Cooking the Rice: In a heavy base pot, bring your chosen milk to a boil. Add the drained rice, reduce heat, and simmer, stirring occasionally until the rice is soft and the mixture thickens (25-35 minutes). The rice will become mushy and smooth consistency. Add water in small amounts as this is cooking, if mixture is too thick.
3. Soak the saffron: While rice is cooking, in a small bowl, add few tablespoons of water and put the saffron pieces into it to dissolve this.
4. Sweetening: Once cooked, add your chosen sugar, stirring until dissolved. Use less sweetener for Kapha types. 
5. Nuts and Raisins: Soaking this overnight is best for anyone who has delicate digestion. The skin of almonds is always removed before chopping them. Chop them up before the optional next step. In ghee, lightly roast mixed nuts and raisins. This adds warmth, beneficial for Vata and Kapha. Pitta types can use fewer nuts to avoid overheating. Kaphas can avoid all nuts completely.
6. Serving: Add cardamom powder and saffron if using. Serve warm or room temperature. (not chilled or cold)

Dosha Nuances:

• Vata: Use warm milk and add extra ghee. Include more nuts and dried fruits for nourishment.
• Pitta: Opt for almond milk during fall and winter season. 
• Kapha: Limit the quantity of kheer that you eat. Avoid nuts and use less ghee and consider using less sugar and/or sweeteners.

Significance

This Kheer symbolizes abundance and is perfect for Diwali, promoting balance and community while catering to individual doshic needs. Enjoy sharing this nourishing dish during the festival!