Friday, September 17, 2010
Pal Payasam - Kheer
I was reading through Akeela's Festive Rice Event and found that desserts have not yet come in the list of 32 recipes. Thought why not post one sweet dish for this festive event. So this kheer is for her festive rice event. Actually I miss most of the events. The reason being my lethargy to check out on events and not making proper note of the events. This way I just realized I missed a lot of really interesting ones. Anyways I shall try to keep up with the updated events and post more for the future ones. This kheer reminds me of my childhood. In various varieties of kheer, I love this one the best. My mom always made it whenever there is a festival. My sister was not fussy about any dish. But to me this is the only variety I really relish. But after wedding I never got a chance to make this. I always ended up making semiya payasam which is very simple. ;-) But today I wanted to treat myself with this kheer and also wanted to send it to Akheela's event . Thought this will be a great chance to pamper myself.
Rice - 1 cup
Milk- 10 cups
Sugar - 1 cup
Cardomom powder - 1/2 tsps
Safforn strands - a pinch
Dry Nuts - 2 tbsps
Raisins - 1 tbsps
Soak saffron strands in 5 tbsps warm milk.
Boil milk in a large pan until the milk raises. Now add rice to the milk and let rice cook for about 20 mins in medium low heat untill the kheer thickens.
When the rice becomes tender and you know that the milk is condensed, add sugar little by little and mix till it dissolves completely. You could mash some rice so that you get that mushy texture to the kheer.
Mix well and remove from heat. Add cardomom powder, saffron to the kheer.
Fry nuts in 2 tbsps ghee along with raisins.
Now garnish the kheer and serve hot or cold.
Sending this to Akheela's Festive Rice Event.