RICE KHEER | PAYASAM | KHEER RECIPE


RICE PAYASAM/RICE KHEER

Today's recipe is a popular Kerala special Payasam/Kheer.  Can be had without any guilt!


Serves - 6.

BEST TIME TO HAVE?

For Dinner or Lunch as a dessert.

HOW TO MAKE RICE KHEER?

Ingredients:

  • Rice - 1 cup - preferably red rice.
  • Coconut milk from 1 coconut, 3rd milk - 1L, 2nd milk – ½ L ,  1st milk– ¼ L
  • Jaggery – as per your taste (used ¼ kg jaggery)
  • Salt - a pinch
  • Cardamom powder – as per you taste (used 2 tsp)
  • Ghee – 2-3 Tbsp
  • Nuts – 10 nos
  • Raisins – 5nos

Method:

  1. Wash and drain rice.
  2. Grate a fresh coconut and grind it for 20-30 sec and squeeze the milk from it- 1st coconut milk.  Add the coconut back to the grinder with 1/4 - 1/2  L of water and grind for 20-30 sec and squeeze to get 2nd milk from it. Grind back the coconut with 3/4 L of water for 20-30 sec and squeeze to get the 3rd milk.
  3. Strain all the three coconut milk separately.
  4. Boil the 3rd milk and cook rice in it. Keep stirring in between to avoid clustering.
  5. When the rice is almost cooked, add ½ L of 2nd coconut milk and cook the rice in it. Make sure it doesn’t get clumsy.
  6. Meanwhile melt the jaggery in ½ cup of water.
  7. Once the rice is cooked, pour the melted jaggery to it and stir for a min.
  8. Add the ½ Cup of the remaining 2nd coconut milk and stir and close the lid to cook.
  9. Once it thickens add a pinch of salt and stir well.
  10. Do this step (8) only if u think u want it more thick and softer. Add ½ cup of the remaining 2nd milk and let it thicken. Keep stirring in between.
  11. Once your desired consistency has reached pour the 1st coconut milk. Give it a stir and close the flame. Mix it well.
  12. In another pan heat ghee and roast nuts and raisins. Mix it with the prepared Kheer/payasam
  13. Let it rest for 15 min.


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