Traditionally kheer is made with rice and milk. This creamy rice and milk pudding is flavored with cardamom powder and full of nuts. In the South, kheer is known as payasam and in the East it’s known as payesh. It is typically served during a meal or as a dessert.
Once again I started to participate in Blogging Marathon hosted by Srivalli. For this 72nd Edition I choose Milk Based Sweets theme for 1st week. Hope all of you like this recipe.
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
5 Cups Full Cream Milk
1/2 Cup Rice
1/2 Cup Sugar or as per taste
1/2 Tsp. Cardamom Powder
1/4 Cup Mix Nuts, Chopped (Pistachios, Raisins, Cashews and Almonds)
Wash and soak the rice in water for 30 minutes.
Take milk in heavy bottom pan and boil on medium flame.
When milk starts boiling, add rice. Stir properly and cook on medium flame till the rice is cooked and soft.
Add green cardamom powder and chopped mixed nuts. Stir it well.
Add sugar and again mix well. Let it simmer for 10 minutes.
Serve hot or chilled as you like.
Notes: To check right consistency, if rice and milk should fall in same flow, not separated as earlier stage. Consistency should be thick at the time of serving. You can add pinch of saffron also for better taste and appearance.
Tags: Rice kheer, payesh, payasam, kheer, milk based recipes, milk mithai, sweets, desserts, indiansweets, indian pudding, creamy rice pudding, blogging marathon, simplytadka, stove cooking, rice, milk, sugar, cardamom, nuts, food blogging.