Kathmandu -Today, Shrawan 15th in the Lunar calendar, marks a delightful culinary celebration in Nepali society: Kheer Khane Din, or Kheer Eating Day. 

This tradition revolves around enjoying kheer, a rich and creamy rice pudding.

Dr. Ramchandra Gautam, a respected theologian and former chair of the Nepal Calendar Determination Committee, explains the origins of this custom.

 'With farming, including paddy plantation, done during this month of rain and greenery, cows and buffaloes also produce more milk with abundance of green fodder,' he notes. 

'When there is more milk, it is customary to make Kheer and invite friends and families to savor it. This is also considered good for health.'

The Nepali Brihat Sabdakosh defines kheer as 'rice cooked in milk, or a delicious food made by cooking rice with milk, sugar, and spices.'

 While traditionally made with rice, variations of kheer can also feature ingredients like sago (sabudana), vermicelli (sewai), corn, or carrots.

The significance of Shrawan 15 as Kheer Eating Day is further emphasized by the National Dairy Development Board, which officially celebrates this day. 

It's a time when communities come together to share in this nourishing and culturally significant dish, reflecting the agricultural bounty of the season and the communal spirit of Nepali society.