The day started with drumbeats as Mumbai's public societies and countless homes started bringing in Ganesha idols. Ganesha, first among gods and Bombay's favorite, will be worshiped for the next ten days and then immersed in the sea. This is Mumbai's favorite festival, one that whole city celebrates.
Most homes would do the visarjan (immersion) tomorrow so today's the day for dinner invitations. And everywhere you go you see modaks, Ganpati's much loved sweet. And since I have three dinner invitations already, Bombay Foodie's celebrating with kheer instead.
To make kheer, wash 1/4 cup short grain rice and soak in 1/3 cup water for half an hour. Boil the rice in the water it was soaked in until the water almost dries and the rice is half cooked. Now add 3 cups (around 1/2 litre) milk. Bring to a boil and simmer until the milk thickens to a custard like consistency. Stir occasionally. Add 2 tbsp sugar, simmer for another couple of minutes and pour into a pretty bowl. You can also add a handful of raisins just before removing it from fire; they will absorb the liquid and get plump by the time you get around to eating kheer. Garnish with almonds and raisins. Leave to cool.
Kheer can be served hot or cold, but my favorite way to have kheer is lukewarm.