Monday, March 16, 2009
Kheer/Payasam
Terradaze calls it payasam. I call it kheer. But as they say, 'a rose by any other name would smell just as sweet'.
And so call it payasam or kheer or payesh or even rice pudding, it is something that has universal appeal. Creamy in texture with the delicate flavour of nuts and cardamom and the sudden burst of flavour of the plumped up raisins, rice kheer is the perfect answer to a no - sweat, easy to make dessert.
And so call it payasam or kheer or payesh or even rice pudding, it is something that has universal appeal. Creamy in texture with the delicate flavour of nuts and cardamom and the sudden burst of flavour of the plumped up raisins, rice kheer is the perfect answer to a no - sweat, easy to make dessert.
Ingredients:
Rice - 1/2 cup
Milk - 1 1/2 lts
Evaporated Milk - 350 ml
Sugar - 3/4 cup (or to taste)
Raisins - 1/4 cup
Mixed Nuts (Pistachios, Almonds, Cashewnuts) - 1/3 cup, coarsely ground
Cardamom - 10-15 nos, pound to a powder
Nutmeg - a pinch
Saffron - 10 strands soaked in a tbsp of rose water
Salt - a pinch
Method:
Wash rice several times and soak it in water for about 1/2 an hour. Drain the rice and let it rest for a further 10 mins.
Pressure cook the rice with 1 1/2 cups of milk and 1/2 cup water for about 7 whistles, lower the flame and cook for a further 10 mins. You could also cook the rice directly on the stove top by adding all the milk at once, but pressure cooking (this is the way my mil makes it) is a lot easier and quicker and it doesn't compromise the taste in any way.
Mash the cooked rice with the back of a spoon, transfer into a heavy-bottomed vessel and add the remaining milk, the raisins and the sugar and bring to a boil. Yes, you have to keep stirring regularly, else the rice will stick to the bottom of the pan and burn. Let it simmer for a further 15 mins, the longer you cook the payasam, the better it tastes. Add some more milk if you think it is thickening too much.
Now add the ground nuts (reserve a tbsp for garnishing), cardamom and nutmeg powder and salt (yes, just a pinch, but it makes a world of difference to the taste) and the saffron water, simmer for a few minutes.
Finally, add the evaporated milk and bring to a boil. Let the kheer cool, then chill it.
Garnish with some nuts on top and serve.
Sending this to Purva's Holi Hai Event and Let's Go Nuts: Almonds hosted by JZ.
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Thats a thing of beauty! And I loved the way you loaded up on cardamoms. The smell must have been divine :)
ReplyDeleteI want to have a glass of payasome, delicious.
ReplyDeleteyummy.
ReplyDeletelooks super rich. anytime, anyday love payasam :)
ReplyDeleteDrooling over your payasam..rich and nostalgic for me !!
ReplyDeleteHmmmmm! Yummmmm! My fav.. Will have this anytime of the day!
ReplyDeletei always make kheer whenever i have leftover rice..my hubby specially loves this..but i never added evaporated milk in mine i always use plain milk but nice tip will try this next time
ReplyDeleteSend me some!
ReplyDeleteThe big bowl is so gorgeous looking.....such nice creamy kheer.
ReplyDeleteOh thats so yummy..Nice presentation :)
ReplyDeleteIt looks rich and yummy, thank you for the lovely entry
ReplyDeleteWith all those nuts, sounds ummm, love it.
ReplyDeleteVery rich look with evaporated milk!
ReplyDeleteI love rice payasam a lot, i never tried this earlier
ReplyDeleteThat looks so rich and creamy...love it :-)
ReplyDeletethanks for all your lovely encouraging comments :)
ReplyDeleteLooks so rich, delicious and tempting.
ReplyDeleteGeez! A fellow Singaporean food blogger! Can I ask where can I get cardamon pods in Singapore?
ReplyDeletenothing can be as good as thick, sweet rice kheer that is well chilled :) urs look fantastic!
ReplyDeletepayasam sounds delicious, aqua... sorry to be a party pooper, but what kind of rice did you use? :-)
ReplyDeleteThanks a lot for sending this to the event :-)
Thanks Vibaas!
ReplyDeleteMrs Ergul, thrilled to see another blogger from SG...left a comment on yours for the cardamom pods.
Sia, absolutely spot on - nothing beats the simple payasam
JZ, I used basmati rice, my guess is almost any kind of rice, provided it is not sticky, should do.