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Coconut and Rice Kheer ( Payasam)
Coconut and Rice kheer is a South Indian dessert cooked generally for festivals and occasions.
Ingredients:
- Basmati rice - 3 tbsp
- Shredded coconut - 1/2 cup
- Milk - 5 cups
- Condensed milk - 1 can (14 oz)
- Cardamom - 4 count
- Saffron - 4 to 5 string
- Broken cashew nut - 2 tbsp
- Raisins - 8 count (I used golden raisins)
- Ghee (clarified butter) - 1 tsp
Method of Preparation:
- Heat milk in a thick bottomed vessel and bring it to boil.
- Simmer the stove and keep stirring the milk till it become 1/3 of the quantity.
- In between, dry roast the basmati rice and grind it to big pieces. Just pulse the mixer grinder to get big pieces.
- Cook the rice separately with twice the amount of milk. You can either cook the rice on stove top or microwave.
- When the milk becomes 1/3 rd of the quantity, add the condensed milk and stir well.
- Let it be in low heat for 5 minutes. Keep stirring.
- Now add the cooked rice and coconut and cook for 10 minutes.
- Once it becomes thick and creamy remove it from heat and add the ground cardamom and saffron strings and mix well
- Heat a tsp of ghee in a small pan and add cashew nuts and raisins.
- Once the cashew nut becomes golden brown, remove from heat and add it to the kheer.
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