For the 3rd day of BM# 28, I wanted to make a Sindhi dessert, and since I was making for myself, I didn’t want to deal with elaborate process and lot of leftovers. After looking high and low for a simple Sindhi dessert I found this Kheerni recipe on Alka’s Sindhi Rasoi. She made her kheerni with crushed up seviyan (semya/ vermicelli).
Upon further googling for Sindhi Kheerni, I found Shobha’s recipe that she made with Sabhudana/ Sago pearls. I wasn’t sure which one to choose for my kheerni, so I decided to add them both for a creamy and delicious kheer.
In other news, my 8 month old daughter started to crawl last week and in Andhra, if a baby starts crawling we make payasam or kheer (we say in Telugu-“Paakithe Paayasam”). It is quite interesting to see how a baby’s developmental milestones are celebrated with food. We make bobbatlu or puranpoli when the baby rolls over (“Borlapadithe bobbatlu”) and so on. So I made this kheerni to celebrate my little one’s new found ability to explore places.
I actually think I made way too many changes to this dish that I’m not sure if it can be called Sindhi Kheerni. I guess it should be called my version of Sindhi Kheer.