Kheer native names Payasam, payasa, ksheeram, fereni
Place of Origin: South Asia
Region or State: India, Pakistan, Sri Lanka, Nepal , Banladesh
Kheer is a South Asian rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli, Samwat ke chawal with milk and sugar; it is flavored with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payasam, payasa, gil-e-firdaus and fereni. Kheer made from this special kind of rice called Samwat ke chawal / parsai ke chawal ke kheer, is very delicious and easy to make.
Hi friends! There is a long list of the special kind of food which can be consumed during the winter season. Here is a simple and delicious recipe of creamy rice pudding /Indian pudding / Rice Kheer delicately flavored with saffron, cardamom, and almonds. This can be enjoyed with Semolina pancakes /Malpuas to satisfy your sweet tooth .
Prep Time : 30 minutes
Cook time : 45 minutes approx.
Serve : 6
Level Of Cooking : Medium
- 1/2 cup uncooked long-grain rice (usually basmati)
- 1 1/4 liter Milk toned
- 4tbsp slivered Almonds
- 2/3 cup Sugar
- 6 Green cardamoms, powdered
- 1/2 tsp Saffron
Wash chawal /rice well and soak in water for 1/2 an hour.
Take milk in a deep heavy bottom pan and bring to boil on high flame. Add drained chawal / rice to the milk and lower the heat and simmer, stirring occasionally.
Cook till the chawal /rice is fully cooked and the milk has reduced to approximately half.
Add sugar, saffron and keep cooking till the sugar has fully dissolved.
Add slivered almonds and cardamom powder and cook for another ten minutes. The kheer should be thick but of dripping consistency.
Kheer is ready to serve, garnish with slivered almonds and serve hot or chilled as per liking.
During summer Kheer / indian pudding can be cooled and kept in the refrigerator until it is time to serve.
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