Chida Dahi Recipe

Recipe : Chida Dahi

  • raghunath
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1) Clay pots (halved small coconuts)
2) 2 per person Banana Leaves, As needed
3) Chipped Rice (chida)
4) 8 Cups Milk
5) 1 Gallon Heavy Cream
6) 1 Pint Yoghurt (dadhi)
7) 2-1/2 Quarts (10 Cups) Sugar
8) 7 Cups Bananas, just ripe
9) 15 Ghee
10) 4 Tablespoons Camphor
11) Two Pinches Nutmeg powder
12) 1/8 Teaspoon Cinnamon, powder
13) 1/8 Teaspoon Cardamom

Clay pots can be available in many Indian grocery shops. The pots are mainly meant for puja. After steaming Banana Leaves, they fit nicely as liners in the clay pots. If clay pots are not available, you can use small halved coconuts shells. Heat the milk in a pot, then add the chip rice and let it soak but don’t let it break down. Pour the contents through a fine sieve. Put the milk back in the pot and add the heavy cream, and continue cooking at a low boil till the volume of milk reduced to ½ to 1/3 of original volume. The kheer is ready, divide the chip rice into two portions. Now blend the sugar, ground nutmeg and cinnamon well with the yoghurt. Half slice bananas and fold into yoghurt. Add half the rice to yoghurt and put in pots, ready to offer. Then mix the ghee, sugar cardamom and camphor into the kheer. Slice the remaining bananas fold into the kheer and put in clay pots and offer.