Kheer Komola recipe |Lakhshmi puja| Hindu mythology stories

Goddess Lakshmi the Hinduism is considered to be the Goddess of wealth and abundance. As per Hindu mythology the churning of ocean was performed by the Gods and the daemons (Asuras) to extract the heavenly nectar (Amrit), which will impart immortality to creations of the Universe. Mount Mandara was uprooted and used as the churning rod and Vasuki, a serpent  who resided on Lord Shiva’s neck, became the churning rope.

The Goddess Lakshmi emerged during the churning of the ocean who accepted Lord Vishnu as her eternal consort. The fact which is less spoken about is Goddess Alakshmi, the elder sister of Lakshmi also called Jyeshtha, who also emerged from the ocean during this time. Her nature is mirror opposite to that of Lakshmi, she brings jealousy, malice and misfortune to the lives of the people, whose house she resides in.

Among the Bengali community which represents the majority of the Eastern part of India, the special puja for Goddess Lakshmi is done once in a year during the full moon night, just 5 days after the Durga puja, and this is called Kojagari Lakshmi puja.

During the third day of Diwali, which is celebrated in glory in every part of the country, Goddess Lakshmi is worshipped on a new moon day or Amavasya, when there is no moon light, and darkness prevails. On this day the devotees should clean their house properly to welcome Goddess Lakshmi in their house and hence invite good luck and abundance and also to keep Goddess Alakshmi at bay.

These mythological stories and the customs emphasize on cleanliness of house, lighting lamps to invite positive energy to attract wealth, abundance and prosperity into the lives of the people.

Kheer Komola

I prepared this traditional recipe kheer kamala which is prepared by mixing thickened sweet milk with the pulp and juice of orange. It has to be served chilled and the dessert came out to be super flavorful, fragrant and delicious. My maternal grandmother used to make this dish and learnt the steps from my mom to prepare this simple but elegant dish. Instead of sugar, I used batashas , which are sugar candies available in Bengal for distributing as prasad.

Ingredients

• 1-liter full cream Milk
• 1 cup powdered milk
• 1 cup sugar (10 to 15 batashas)
• 4 to 5 oranges
• 1 tsp orange zest
• 2 to 3 green cardamoms
• 1/4 cup cashew nuts
• 1/4 cup almonds

Preparations

• Heat the milk in low flame, stirring till, it is reduced to half. (20 to 30 minutes)
• Add cardamom seeds to the milk and continue to cook.
• Dissolve the milk powder in little milk and add into the milk.
• Add sugar or sugar candies to the milk and still till it dissolve.
• Allow to cool at room temperature.
• Chill in the refrigerator till it completely cools.
• Separate the orange pulp from the seeds and the white skin.
• Add little sugar to the pulp, to reduce the acidity of the juice. Let it stand for 15 to 20 minutes till sugar gets dissolved.
• Add the orange pulp with juice in the thickened milk and stir.
• dry roast the dried fruits and chop them.
• Decorate the dish.
• chill for at least 2 hours before serving.

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Kheer komola recipe

Its a sweet thickened milk pudding flavored with orange pulp, a festive colorful dessert

Course Dessert

Cuisine Bengali cuisine, East Indian

Keyword diwali recipes, kheer komola, komolar kheer, lakshmi puja, lakshmi puja 2023, lakshmi puja diwali, lakshmi puja for diwali

Prep Time 15 minutes

Cook Time 45 minutes

Chilling time 4 hours

Total Time 5 hours

Servings 4

Author indrani

Ingredients

Ingredients

• 1- liter full cream Milk
• 1 cup powdered milk
• 1 cup sugar 10 to 15 batashas
• 4 to 5 oranges
• 1 tsp orange zest
• 2 to 3 green cardamoms
• 1/4 cup cashew nuts
• 1/4 cup almonds

Instructions

Preparations

1. Heat the milk in low flame, stirring till, it is reduced to half. (20 to 30 minutes)
2. Add cardamom seeds to the milk and continue to cook.
3. Dissolve the milk powder in little milk and add into the milk.
4. Add sugar or sugar candies to the milk and still till it dissolve.
5. Allow to cool at room temperature.
6. Chill in the refrigerator till it completely cools.
7. Separate the orange pulp from the seeds and the white skin.
8. Add little sugar to the pulp, to reduce the acidity of the juice. Let it stand for 15 to 20 minutes till sugar gets dissolved.
9. Add the orange pulp with juice in the thickened milk and stir.
10. dry roast the dried fruits and chop them.
11. Decorate the dish.
12. chill for at least 2 hours before serving.