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Kheer Payasam

A community recipe by Jo

Not tested or verified by Nigella.com

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Introduction

Easy to cook / Simple Ingredients / Can be served as a dessert

Ingredients

Serves: 6

6 cups milk
1 cup basmati rice
½ cup sugar
1 handful cashew nuts
1 handful raisins
2 pinches of cardamom powder
2 tablespoons unsalted butter

Method

Kheer Payasam is a community recipe submitted by Jo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Boil the milk in a pot.

Once it comes to a boil, add the rice and keep mixing it occasionally till the rice is well cooked.

Add the cardamom powder and switch off the stove.

Add the sugar (jaggery also can be used instead of sugar but ensure the jaggery is not very salty in taste) and mix it well.

In a small pan, add ghee and fry the cashew nuts and raisins till golden brown.

Add them to the kheer along with ghee.

Additional Information

Kheer / payasam tend to become thicker in consistency after removed from heat - so always switch off the fire after the rice is cooked but well before it reaches the required consistency. Add more boiled milk if it gets too thick. The correct consistency is when it runs down the spoon easily. The rice in payasam can be replaced with many other items - try vermicelli (fried separately in ghee and added to milk) for another variation. When cooked with vermicelli, the payasam should be very loose - u should be able to drink it from a mug without using a spoon.