Fusion Kheer with Jaggery & Oreo: A Modern Take for Buddha Purnima

Buddha Purnima, which commemorates the birth, enlightenment and nirvana of Gautama Buddha, is a day marked by quiet reverence, prayer, and traditional offerings. While the day is grounded in simplicity and spiritual reflection, culinary rituals also play an important role, particularly sattvic and milk-based sweets that reflect purity and wholesomeness.

In recent years, modern adaptations of traditional recipes have become a popular way to honor festivals. One such innovation is fusion kheer with jaggery and Oreo, a dish that preserves the essence of the classic Indian rice pudding while integrating a globally loved ingredient for a refreshing twist. Ideal for Buddha Purnima, the dish bridges traditional ingredients with modern preferences, making it suitable for both religious offerings and contemporary taste buds. With careful attention to preparation and layering, this kheer is more than a sweet treat -- it’s a thoughtful culinary tribute to the spirit of the occasion. So here is a detailed, step-by-step guide to preparing this dessert, making it an ideal choice for festive offerings during Buddha Purnima.

Ingredients:

For the kheer base:

• 1/2 cup basmati rice
• 1 litre full-fat milk
• 1/2 cup grated jaggery (adjust to taste)
• 1/4 tsp cardamom powder
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios
• 1 tbsp raisins
• 1 tbsp ghee

For the Oreo layer:

• 10 Oreo biscuits (crushed, with cream)
• 1 tbsp melted butter (optional, for added richness)

For garnish:

• Crushed Oreo crumbs
• Slivered almonds
• Optional: small shard of jaggery or a drizzle of jaggery syrup

Method:

1. Begin by washing the basmati rice under running water until the water runs clear.
2. Then soak the rice for 30 minutes. This process helps soften the grains and allows them to cook more evenly and quickly, creating a creamier texture in the final dish.
3. In a heavy-bottomed saucepan, bring the milk to a gentle boil over medium heat. Drain the soaked rice and add it to the boiling milk. Lower the heat and allow the rice to cook slowly, stirring frequently to prevent it from sticking to the bottom or clumping together. This cooking should take about 30 minutes. You’ll know it’s done when the rice is soft, and the milk has thickened.
4. Once the rice is fully cooked and the mixture has thickened to a pudding-like consistency, remove the pan from heat and allow it to cool slightly for 5 minutes. This step is essential because adding jaggery to very hot milk can cause curdling.
5. Now stir in the grated jaggery until fully dissolved. The kheer will take on a golden hue and a deep, caramel-like flavor that is both authentic and earthy.
6. In a separate small pan, heat the ghee and lightly saute the chopped almonds, pistachios, and raisins until golden and fragrant. Add this mixture to the kheer, along with cardamom powder. Stir well until thoroughly combined.
7. Using a rolling pin or food processor, crush the Oreo biscuits into fine crumbs. Optionally, mix with a tablespoon of melted butter to form a slightly moist base layer. The cream filling in the Oreos contributes additional sweetness and a soft texture that contrasts well with the creamy kheer.
8. In individual serving glasses or a serving dish, add a thin layer of the crushed Oreo mixture at the bottom. Spoon the warm kheer over the Oreo layer.
9. Allow the dessert to cool to room temperature, then refrigerate for at least 2 hours. Chilling helps the flavours meld and the kheer to set.
10. Before serving, garnish with a light sprinkle of crushed Oreo crumbs, a few slivered almonds, and a decorative shard of jaggery or drizzle of jaggery syrup.

Tips:

• If you don’t have basmati rice, you can use another one as well. Just make sure it's good quality white rice so that it can soak in the milk and become thick enough for the kheer base.
• It's best to use full fat milk for this recipe. If you use skimmed or another variety, the final kheer will not be as thick and delicious. So don't think about the calories when making this one, just be conscious about how much you’re eating and, in that way, you can still be healthy.
• It's best to use fresh jaggery that you grate yourself. But if you don't have access to that, you can also use a powder.