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Roh Di kheer (Sugarcane Juice Kheer)

A delicacy of Punjab where sugar cane is grown in abundance. Slow cooked kheer prepared with sugarcane juice and fragrant rice, flavored with green cardamom Powder, sprinkled with rock salt and garnished with Jaggery, Almonds, Raisins ,Cashew nuts and dried and edible rose petals.

Lohri Diyan Sab Nu Lakh Lakh Wadhayian !

ਲੋਹੜੀ ਦੀਨ ਸਬ ਨਵੀਂ ਲੱਖ ਲੱਖ ਵਾਧਿਆਨ

Preparation Time: 10 minutes

Cooking Time: 1 to 1 ½ hours

Refrigeration Time: 01 hour if  consumed on the same day / overnight if it has to be consumed on the next day

Serves: 4

Ingredients and Quantity:

Sugarcane Juice- 08 cups

Basmati Rice- ½ cup

Green Cardamom Powder- 1/4th tsp.

Almonds, lightly toasted: 01 tsp.

Roasted peanuts- 02 tsp.

Rock Salt- a pinch

For the Straining:

Muslin cloth for straining the sugar cane juice- ½ metre.

For the Clarification Process:

Milk – 01 tbsp.

For the Garnish:

Jaggery – 02 tsp

Almonds, lightly toasted: 01 tsp.

Dried and Edible Rose Petals- ½ tsp.

Raisins, fried- 02 tsp (Optional)

Cashew nuts, fried- 01 tsp (Optional)


In the villages (Pind) of Punjab, this delicacy is prepared on Mitti Di Angithi. But since cities do not have this kind of a facility we may prepare it on a gas stove on a low flame. Strain the Sugarcane juice through a muslin cloth. Pick, wash and drain Rice. Set aside.

In a heavy bottomed deep pan, add sugarcane juice bring it to a boil. Add Milk to it. You will see that after a few minutes the impurities will float on the top of the juice. With the help of a ladle discard the impurities and add rice.
Reduce the heat and simmer for 1 to 1 ½ hours till the sugarcane juice is slightly thick in consistency and the kheer is velvety and smooth. Ensure that you stir the kheer occasionally. Add green cardamom powder to it.
Add Almonds and peanuts to the kheer. Sprinkle a pinch of Rock Salt. Mix Well. Remove from the flame. Let it cool.
Pour in the Traditional Kulad / Kasoras / Earthenware pots. Refrigerate for 01 hour and serve chilled garnished with almonds and Jaggery.

Chef Tips:

  1. It is usually prepared on the night of Lohri Festival , chilled and consumed in the morning of Maaghi also known as Makar Sankranti in Breakfast with yogurt or curd.
  2. You may use Broken Basmati Rice for this preparation.
  3. Do not add sugar or jaggery in the preparation of this kheer as sugarcane has loads of natural sugars in it.



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