Feb 16, 2013

Arisi / Paal Payasam - Rice Kheer

My sister-in-law is expecting her second one this April, a very happy and interesting phase of her life. We stopped by her place few days back to be a part of a small get-together with family and relatives. I thought I should make her something special to give her a sweet treat during her sweet motherhood journey. It was too late by the time I decided to make something. Suddenly my mind clicked in the right way to remind me of this simple dessert that needs minimal ingredients but gives best taste and utmost satisfaction. 

There is nothing to sweat out here except for stopping by the kitchen a few more times than usual cooking to give some extra stirs. Simple it is ... just boil, cook and garnish and voila it is ready. Try this and you are sure to treat your friends the best way at the dessert table. I have made this for so many of our get-togethers and it has been perfect every time its been served

Serves... 5-6 ppl
Serve option... Warm / Chilled

This is what u'll need....

Milk 1 1/2 litres
Rice - 1/4 cup
Sugar 1 cup
Cardamom - 3-4 pods
Cashews for garnish
Raisins for garnish

Here is the stir....
  • Wash and rinse clear rice. Soak the rice in 1 1/4 cup of water and keep aside for 15-20 mins
  • Pour milk in a heavy-bottomed pan and bring it to a boil. Once it comes to a boil, your stirring job starts. Keep stirring it frequently to avoid it from sticking to the bottom of the pan. Also you will have to use the laddle on the pans side-walls to get in the thick layers of cream that start sticking to them
  • Keep stirring the milk until you see the milk reduced to half getting a very nice and thick consistency
  • Meanwhile pressure cook rice for 5-6 whistles and then simmer for 2-3 mins. Turn down the flame and let the pressure go down
  • As soon as the cooker is hot enough to handle, open it and mash the rice a little with a laddle. Dont mash it too much, you just want the rice to break down to little pieces
  • Add rice to the milk and mix it to blend in. You can add half the rice and then keep adding little by little till you get the correct kheer consistency that you need. Sometimes I feel a tbspn or two of rice gets left over. I depends on how much the milk has gotten reduced

  • Let everything cook for few minutes. Finally add sugar and cardamom powder and cook for another couple of minutes
  • Fry cashews and raisins in a tspn of ghee and toss it into the pan

  • Transfer it to a serving bowl. Some people like to eat warm kheer and some like it chilled. Serve it the way you like it

  • Reduce the milk to half to get the perfect creamy texture 
  • Keep stirring to avoid milk from sticking to the sides and bottom of the pan
  • Dont mash the rice too much. You will want a grainy texture for a little bite

1 comment:

  1. Yummy ... It is awesome every time you make it.


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