Traditional Rice Kheer by Nirmala on Jul 31, 2011
Rice kheer or Pal Payasam made with full cream milk,sugar and garnished with saffron and nuts.
- Cook time:
- Prep time:
- Serves: 5 people
- Yields: One large bowl
Ingredients
- Full cream milk - 2 litres
- Raw rice - 1/2 cup
- Water - 1 and 1/2 cups
- Ghee - 2 tablespoons
- Elaichi powder - 2 tsps
- Saffron - few
- Cashewnuts - 5
- Raisins - 5
- Badam/Almond - 3
- Sugar - 2 cups
Method
1.
Wash and strain the raw rice,add one and half cups water, pressure well wid a tsp of ghee added to it. Keep it aside
2.
Boil milk and then pressure the milk for 4 whistles till the milk color changes.
3.
Take a deep bottomed frying pain, add the cooked rice, the pressured milk and stir well in low heat, till the milk is reduced to half.
4.
Also add sugar, elaichi powder, saffron for more flavour
5.
Stir well and remove from fire. Garnish the rice kheer with cashewnuts, badam and raisins fried in one tabsp of ghee.
6.
Ur Rice kheer is ready to be served either hot or cold.
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