SLC27-W6 // "Traditional Desserts "//08-11-2025.

Hope everyone are well and healthy by the grace of Almighty Allah.I am also very well by the grace of the Almighty Allah,Alhamdulillah for that.I am a teacher by profession, a volunteer blood donor. I am a housewife, and alongside that, I am a student and a blogger.I am starting by wishing all my Steemit friends good health. Alhamdulillah, by the grace of Allah, I am very well. Again I come to join the Slc challenge season27/w6.This week task is Traditional Desserts.Today I maked traditional desserts of our Bangladesh is Kheer.So let gets see my kheer recipe.

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Bangladesh has many traditional sweets, such as rosogolla, sandesh, and rasmalai. It is difficult to call a specific sweet traditional because many sweets in this country are quite traditional, but these sweets are part of Bangladesh's cultural heritage. Among them, the first one is kheer, which is a popular dish made from rice, milk, and sugar. Other notable traditional sweets of Bangladesh include semai, which is especially popular during Eid, muri laddu, and til laddu, which are popular in winter. I often cook semai, kheer, payesh, etc at home.

Today, I have cooked one of Bangladesh's traditional desserts Kheer. Let’s share the recipe.

🟧 I placed a large pot on the stove and added one and a half liters of liquid milk into it. Then I set the stove to high heat and added three or four cardamoms, cinnamon, and bay leaves into it.

🟧 Then I added two packets of powdered milk to it, and then added salt and sugar to taste. After adding all the ingredients, I kept stirring continuously with a spoon so that the milk wouldn't stick to the bottom of the pot.

🟧 Then I took 250 grams of soaked aromatic rice for pulao and soaked sago. After that, I first added the pulao rice to the boiling milk, and after a while, I stirred it and added the sago.

🟧 I kept stirring the sago until it was cooked so that it wouldn't break apart. Once the sago was well cooked, we could see that the sago had floated up.

🟧Then I added some raisins and white sesame seeds and at last I added some coconut powder on it, and lowered the heat of the stove to low, leaving it for about 15 minutes so that the rice for the pulao could cook well.

🟧At one point, after cooking continuously, when it had become very thick, I took it off the stove.

To be honest, I've made this many times before and cooked rice pudding. I made it this morning, and in the morning, there’s a lot of pressure with work, so my cooking wasn't perfect. By perfect, I mean I ended up adding too much milk compared to the rice, which is why I added some semolina at the end to thicken it. Another problem was that I didn't have any fresh coconut at home; it tastes even better when eaten with coconut. Apart from that, I didn't encounter any other issues.

Especially these desserts are usually made during Eid. Besides, I enjoy making them when guests come over for hospitality.It will be delightful to make this dessert for various happy occasions or good news.The new year is approaching, and on this occasion, I want to cook this again. Although making khir requires a lot of expense, it is a traditional dessert of our Bangladesh.