Kathmandu, 31 Jul(15 Shrawan): Today, the 15th of Shrawan (a month in the Nepali calendar), is being celebrated in Nepali society by eating khir (rice pudding). Traditionally, during the monsoon season, Nepalis have observed Asar 15 (around late June or early July) by eating dahi-chyura (curd and beaten rice), and Saun 15 by eating khir. This custom is believed to have existed since ancient times.
During the monsoon, consuming warm rice pudding is considered beneficial for health. The tradition of eating khir is rooted in the belief that the ingredients—mainly milk and spices—help boost one’s well-being. A meeting of the National Dairy Development Board held on Falgun 15, 2077 BS (late February 2021), officially declared Saun 15 as “Khir Khane Din” or “Rice Pudding Day.”
According to Nepal’s food standards regulations, standard processed milk contains 3% fat, 4.7% lactose, and 3.5% protein. Based on these measurements, the Dairy Development Board states that every 100 grams of processed milk provides around 60% caloric energy.
In Sanskrit, khir is known as payas, and it is considered one of the most revered sattvic (pure) foods. Religious scholar and former chairman of Nepal’s Panchanga Nirnayak Samiti, Prof. Dr. Ram Chandra Gautam, explains that khir is described in Vedic scriptures as a sacred offering used in both ancestral and divine rituals.
In rural parts of Nepal, the month of Saun (mid-July to mid-August) marks the completion of major agricultural work. With increased greenery during the monsoon, grass becomes abundant, resulting in cows and buffaloes producing more milk. When there’s an ample supply of milk, it is customary to invite relatives, neighbors, and daughters to the house and celebrate by preparing and sharing khir (rice pudding).
Saun is also considered the sacred month of Lord Shiva. Since Shiva is believed to favor milk and milk-based offerings, various sweets including khir are ritually offered to him during this time. According to religious scholar Prof. Dr. Ram Chandra Gautam, this association may have contributed to the tradition of eating khir in mid-Saun, although there is no direct scriptural instruction mandating this practice.
From the time of the sages (rishis), it has been customary to serve payas (rice pudding) to Brahmins invited for shraddha (ancestral rituals). Even today, followers of the Vedic Sanatan tradition prepare payas with cow’s milk during such ceremonies.
Different types of khir are prepared using ingredients like rice, sawadhana (sago), vermicelli, maize, and carrots. Sawadhana is classified under fruits. As green maize is plentiful during Saun, khir made from maize is also commonly consumed. There is a religious belief that khir should be offered to deities before it is eaten.
According to the Nepali Brihat Shabdakosh (Comprehensive Nepali Dictionary), khir is defined as “rice cooked in milk; a delicious food prepared by boiling rice with milk, sugar, spices, etc.; also known as payas or tasmai.”
In Nepali culture, there are seasonal culinary traditions tied to specific dates: dahi-chyura (curd and beaten rice) on Asar 15, khir on Saun 15, roasted maize on Bhadra 15, ghiu khatte (ghee rice) on Poush 15, and malpuwa (sweet pancake) and other delicacies on Magh 15. On these days, it is customary to prepare these dishes, invite friends, family, and daughters, and share the food together.
