Rice Kheer\Paal Payasam

It’s a traditional recipe from Gujarati cuisine.Rich and creamy sweet loaded with nuts and saffron.

Hello everyone.Am back with sweet recipe.Its a rice kheer in northern India and pal payasam in southern india.Rich and creamy sweet prepared with milk,nuts and saffron.Its a perfect sweet recipe for get togethers,festive time etc.You can prepare this recipe with the ingredients available at your home.Its one of my favorite desert too.Do try this recipe and share your feedback 😊.

Servings:6

Detailed Recipe:
1 cup = 250 ml

Ingredients: 

To Soak & To Grind:

• 1 1/2 tbsp basmati rice
• 1/2 tbsp sooji
• 3 cardamom
• 4 cashews
• 3 badam
• 1/3 cup coconut pieces
• 1/2 cup water

For Kheer:

• 3 cups(750 ml) whole milk
• 1 1/2 cups water
• Grinded mixture
• Pinch of saffron
• 1/2 cup - 3/4 cup sugar
• Pinch of salt
• 1 tbsp ghee
• 2 tbsp cashews

Detailed recipe with step by step instructions:

Method:

1. Soak the ingredients mentioned under ‘To soak & To Grind’ for 20 mins.Grind it to a coarse paste.
2. Then add milk and water to a pan and boil for 10 mins in a medium high flame(till it forms a foamy layer on the top).
3. Then add in the grinded mixture and mix well.Boil it for 15 mins in a medium high flame.(the milk should get thickened up).
4. Then add saffron and boil for 5 mins.(you can add a pinch of yellow food color - optional)
5. Add sugar and mix well.Allow it to boil for 5 mins(milk should get thickened).
6. Heat ghee in a pan and add the cashews.Roast until it turns light golden brown color.
7. Finally add in the roasted cashew to the kheer and switch off the stove.It gets thickened little,once it cools down.
8. Serve hot or chill as per your wish.

Note:

1. Adjust sweetness as per your taste.
2. Adding a pinch of salt will enhance the sweetness.