BM # 63
Day : 20
Theme: Regional Cuisine 
Cuisine : Sindhi
When it came to the alphabet ‘ T ‘ I had a couple of options , but Tahiree , a sweet rice from the Sindhi kitchen was all set on my mind. The rice is sweet , but the sweetness is very mild. Normally basmati rice is used to make Tahiri and different Sindhi communities make Tahiri in different ways. This particular recipe belongs to the Bhai bhand community of Sindh.Tahiri is normally served with Sindhi Sai Bhaji or Waagane Patata, which is a brinjal potato curry.
Tahiri is cooked on special occasions like marriages, mundan or pooja ceremonies. It is also made on festivals like Chaliha, Cheti Chand. Most people prepare it on a every full moon night, which is called Chandra ( moon ).
Tahiri is also distributed as prasad on Cheti Chand. Cheti Chand is the Sindhi New Year and birth anniversary of Jhulelal. Jhulelal lal is the Ishtar Dev of Sindhi community. Sindhi Hindus regard him to be an incarnation of Hindu God Varauna. Since this is the prasad that is served on Cheti Chand let me tell you a little about the celebrations of this festival.
On this day processions are organized, rituals conducted in temples. Lot of cultural programs are held, Bahranas are held. Now what is a Baharana? How is it made and performed? A big Thaali or plate is decorated with offerings. In the centre of the Thaali the idol of Jhulelal is placed . An earthen pot filled with water and covered with a red cloth, kneaded flour in the shape of a cone like shivling, cloves, cardamon sand betel leaves adorn this. Flowers and intense sticks fill the atmosphere with divine aroma.This Bahrana Sahib is carried to the temple with celebratory rituals , with dance merriment and singing. The contents of the Thaal are then immersed in the water as an offering to the Jhulelal lal. Probably on the similar lines of Ganpati Visarjan. Bharanas are also a major function for pre wedding celebrations, where the Thaal is made and lot of singing and dancing takes place . The prasad remains Tahiree . So should we get on to this prasadam?

I am also linking this post to the A-Z Challenge.

Tahiri
 

Ingredients

2 1/2 cups rice
1 cup sugar
5 cups water
1 cardamon
Pinch salt
1/2 tsp aniseed
3 tbsp ghee
2 tbsp sliced dried coconut
2 tbsp black raisins
2 tbsp almonds
2 tbsp pistachios
4-5 dry dates
 

Method

Wash and place the rice in a pan with cardamon and pinch of salt.
Cook on full flame, till the rice is nearly done, by now the rice would have absorbed almost all the water.
Simmer the gas and add sugar, cook till rice is completely done.
Fluff the rice with a fork.
Remove from heat and transfer to a serving bowl.
Heat ghee , add the nuts and raisins , fry the coconut and aniseed and add to the rice.
Alternatively fry all ingredients separately and garnish the rice.
 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

Print Recipe
T - Tahiri / Sweet Rice
Servings
Servings

16 thoughts on “T – Tahiri / Sweet Rice”

  1. Wow what a lovely dish and thanks for sharing all that background details behind this dish..so wonderful that you are recording so much of the history of the cuisine..

  2. lovely read about the traditions.. I think Cheti Chand coincides with the Lunar new year in South India , and we too make a similar sweet chakkarai pongal with Rice and Jaggery (or even sugar sometimes)… nice hakoba plate liner…

  3. lovely read about the traditions.. I think Cheti Chand coincides with the Lunar new year in South India , and we too make a similar sweet chakkarai pongal with Rice and Jaggery (or even sugar sometimes)… nice hakoba plate liner…

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