Methi ko kheer

One of the most common food items served to the women during their post pregnancy period, methi ko kheer is not only popular for that purpose but is also popular as a source of energy to beat off the chills. The name of the dish itself is contradictory as when we hear the word methi, the thing that comes to our mind is something bitter in taste while thinking about kheer (pudding) reminds us of something sweet.

Hence, although made using the bitter items, methi ko kheer is a multipurpose sweet. It is said that consuming it during the post pregnancy period helps the mother in lactation and it also helps to keep chills at bay giving energy and strength to the new mother. Not only for this purpose but methi ko kheer is also used as an snack in many parts of Nepal and is popular during winter when it helps to fight aginst the chills. The process of making this dish is mentioned below:





Methi (fenugreek seeds), sugar, ghe (clarified butter), milk, cashew, coconut, cardamom, date and almond.


First of all, boil methi as per your requirement and while boiling it, make sure that no amount of water used is left. After that, heat a pan and add ghee to it. When the ghee is heated, add the fenugreek seeds and fry it for few minutes. Then add hot milk to it and let it cook also adding sugar according to your taste. Meanwhile, take a grinder and grind cashew, date, coconut, cardamom and almond into rough powder and pour it into the kheer. Cook it until the milk evaporates and after that happens, remove it from heat, put it in a bowl and serve it hot or cold as per your liking.