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jitiya - Jivitputrika or jitiya

11 top delicacies for Jivitputrika or jitiya


Jivitputrika or jitiya Jivitputrika or jitiya is a festival celebrated for the well being and prosperity of the children. Mothers fast and pray for the long life of their kids. This is mainly celebrated in the states of Bihar, Jharkhand & Uttar Pradesh. When and how to celebrate Jivitputrika/ jitiya This is a 3 days festival and starts from seventh lunar day of Krishna-Paksha in Ashvin month to ninth lunar day. As per english calendar, this festival is celebrated in September. These three days are celebrated as 1.Nahai – Khai (Satwmi) 2.Khur Jitiya or Jivitputrika day (Asthami) 3.Paaran (Naomi)
Nahai khai – This is the preparatory day and as per the rituals – Mothers take bath in the morning and take food. The food generally consists of – Pua, Kheer, Sevai Khur Jitiya or Jivitputrika day The actual festival day. Mothers observe whole day fast. They do not take water, for almost 24 hours or more. It is also customary to have Sargi, something …

PAAN KI KHEER from SIMPLIFYING INDIAN CUISINE

Robust personality, at least 6’1” height, funky hair style would probably make Laveen different from his batch mates. But the actual thing that makes Laveen stand out is his passion, creativity and the dedication for Food production.

He is a skilled chef equipped with high degree of innovative ideas and never say die attitude. Laveen is a third year student of our college who (with 3 of his friends) is going to represent the college in an Inter college Student Chef Competition. After completing his practice he came to me with a beautiful Snails shaped bowl with some eatable stuff inside, when I was having my lunch in Daffodils (a training restaurant in the college). Sir, Please… offering that beautiful bowl to me. I got it right; he wanted my feedback/comments for his efforts. What is this – Mr.Beri enquired, poking his dessert spoon into it, who is a very senior person in our young team of lecturers and who was sharing the table with me. Paan ki Kheer Sir, replied Laveen very politely.

Can I have another spoon of kheer, I asked leveen and I found a different expression on his face. He was blushing, probably he got the message that I liked it very much and his innovation has got another person to appreciate. No, It would be unfare if I miss Mr. Beri here, he liked it too and also had 3 spoons of the Kheer. I asked the recipe, after discussing the possibilities of its practical uses.

Laveen explains his creation – I reduce the milk then added some rice (50 – 60 gm for ½ liter of milk) and cooked it completely. I have used gulkand for sweetness with special pan masala that gives us a feeling as if we were having the actual Betal Nuts. I have also some dried fruits and a nut into it, laveen completes his recipe.

Its amazing, its very logical and it could be a post dessert stuff or a replacement for betal leave that is offered after the meal to aid the digestion. Actually he offered this at very correct time, we had just finished our main course. I am feeling good, said Mr. Beri moving down his hand through the esophagus. I nodded to his statement.

Though, Laveen and his team, is already a winner, I wish them a very successful trip.

Here is the recipe of Paan ki kheer in simpler form.
(Created by Chef Laveen & Chef Himanshu)

Ingredients Quantity Serves 2

Betal Leaf 4 no
Milk ½ lit.
Rice 50 gm
Gulkand 2 tbsp
Pan Masala Mixture 1 tbsp
Dried fruits and nuts 50 gm
Saffron a pinch
Khoya 30 gm
Rose Petals and Silver warq – for garnish

Preparation
Pick, wash and soak the rice.
Cut two of the betal leaf into shreds and keep two for lining the serving bowl.

Cooking
Reduce the milk to half, stirring continuously in a thick bottom pan.
Add the rice and shreads of betal leaf and allow it to cook completely, and then add the gulkand, the pan masala, khoya, saffron, dried fruits & nuts.
Cook till it become thick (pouring consistency) and has develop the typical pan flavor.

Dishing Technique
Line the serving bowls or some decorative, good looking bowl like laveen does, with betal leafs. Portion the kheer carefully, garnish it with rose petals & nuts and serve chilled or at room temperature.

Comments

Jini... said…
Awsome is the word for the kheer, not only the taste buds go crazy for it but also the presentation is amazing.

Kudos...way to go Laveen!!!
Vatsala. said…
I really like this idea. Can paan masala be substituted in this recipe. I think paan masala is not good for kids.
rvatsi@gmail.com
Anonymous said…
chha gaye guru .............. awesum recipe ..........and great fusion between punjabi kheer and banarasi paan.
Anonymous said…
wow its very delicious . i have tried at home . very innovative and creative dessert.

thanx for sharing with us.

Regards
Ravi Rai
Unknown said…
I myself tasted this special 'Paan ki Kheer' made by Chef Laveen when we were at The Grand Hotel, New Delhi. Its is just amazing & tastes refreshing.
Good Luck Chef Laveen
Regards,
Rashmi :-)
Unknown said…
The Best desert I ever had till date.
The innovative ideas of Chef Laveen is almost revolutionary.
Good luck
Great work Laveen☺
Unknown said…
The Best desert I ever had till date.
The innovative ideas of Chef Laveen is almost revolutionary.
Good luck
Great work Laveen☺

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