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.

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.