Kheer, Payasam Recipe – Indian Rice Pudding

This dish quickly becomes a favorite. Kheer is delicately flavored with cardamom, saffron and almonds. It’s a delightful dessert for anytime of the year and is served in many of India’s festivals. Kheer is called Payasam in the south and Payesh in east India.

Serves 4
10 cups whole milk
4 oz. or 1/2 cup Ajika Almond, Cardamom and Saffron Sugar
1/3 cup Basmati rice
2 tbsp. rose water
1/4 cup pistachio crushed
1 tsp. strands of saffron
Rose petals or crushed pistachio as a garnish (optional)
-Wash the rice well and soak for half an hour in enough water to cover it fully and partially cook the rice.
– Boil the milk, in a heavy bootom pot. When the milk comes to a boil, add the rice and simmer. Stir to insure that the milk does not stick to the bottom.
– Cook till the rice is cooked and the milk thickens and reduces to half its original volume.
– Add the rose water and Ajika sugar and cook for 5 more minutes.
– Turn off the fire and add the saffron. Stir well. (the kheer may be blended for a smooth consistency)
– Allow the kheer to cool, then chill.
Serve cold garnished with pistachio, saffron and rose petals..

© Kavita Mehta
photo credit Kavita and Vinay Mehta


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