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Madhya Pradesh is the home of rich tribal culture; each tribe has its own traditions, practices and culinary specialties. From using wild fruits and vegetables to cooking and storing methods, each tribe has something innovative and unique about them. Among all, each tribes use a different main ingredient to prepare “kheer”, a sweet dish made from milk, rice and sugar or jaggery.
The various tribes of MP have developed unique version of kheer. Rashmi Mehta, SHO Tribal Department, Satpura, MP says “the tribes use available fruits or flower to use as the main ingredient to prepare kheer, like Bhil tribe use Mahua flower, koru tribes use Kodo and like vise for other tribes”
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Further she adds, “These traditional recipes not only highlight the diversity of flavours found within the region but also offer insight into the tribes’ deep connection with their environment and their creative approaches to food.”
Explore the rich variety of kheer prepared by the tribal communities of Madhya Pradesh, exploring the ingredients, preparation methods, and cultural significance of these cherished desserts.
Bhil Tribe
The Bhil tribe prepares Mahua Kheer, made using fermented Mahua flowers, rice, milk, and jaggery. The flowers, which are a staple in the Bhil community, impart a subtle sweetness and a unique flavour to the kheer, making it a special treat during festivals and celebrations. Another popular kheer among the Bhil tribe is Bajra Kheer, which is prepared using pearl millet (bajra), milk, jaggery, and cardamom. This kheer is particularly favored during the winter months due to its warming properties and its ability to provide sustained energy.
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Gond Tribe
The Gond tribe makes cooks a unique kheer known as Amla Kheer, made from Indian gooseberry (amla), rice, milk, sugar, and cardamom. The tartness of amla combined with the creamy sweetness of milk creates a delightful contrast, and the high vitamin C content of the dish adds to its nutritional value.
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Korku Tribe
The Korku tribe make the most famous “Kodo Millet Kheer” it is made from kodo millet, milk, jaggery, and nuts. Rich in fiber and nutrients, this kheer is both healthy and flavorful, with the jaggery adding a deep, rich sweetness. Another kheer made by the Korku tribe is “Karonda Kheer”, which uses the sour karonda berries, rice, milk, sugar, and cardamom. The combination of the berries' tartness with the sweetness of the sugar creates a unique and refreshing flavour profile that is both tangy and sweet.
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Kol Tribe
The Kol tribe prepares Tamarind Kheer, made from tamarind pulp, rice, milk, jaggery, and cardamom, is a perfect blend of sweet and sour flavors. The tamarind pulp adds a tangy twist to the traditional kheer, making it a memorable dish during festive occasions. The tribe also prepare Kachnar Kheer, which uses kachnar buds, rice, milk, jaggery, and spices. The slight bitterness of the kachnar buds is beautifully balanced by the sweetness of the jaggery.
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Sahariya Tribe
The Sahariya tribe, deeply rooted in the forests, has a profound connection with the Mahua tree, which features prominently in their kheer recipes. Ber Kheer, made with ber (Indian jujube), rice, milk, sugar, and cardamom, is a sweet and tangy dessert popular during the ber harvest season and is often served at community gatherings.
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Another noteworthy kheer from the Sahariya tribe is Mahua Seed Kheer, made from ground Mahua seeds, rice, milk, sugar, and cardamom. This kheer is valued not only for its unique taste but also for its nutritional benefits, showcasing the tribe’s resourcefulness and deep knowledge of their natural environment.
