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Thursday, March 22, 2012

Pal Payasam / Rice Kheer


  • 1/4th cup Basmathi rice (washed and cooked)
  • 4-5 cups milk
  • 2-3 cardamom seeds (crushed)
  • 2 tbsp almonds (blanched silvered)
  • A pinch of saffron threads, soaked in a little hot milk
  • 1 tbsp skinned pistachio nuts (chopped)
  • 1 tbsp raisins (optional)
  • 2-3 tbsp sugar or as desired


  • Put the rice, milk in a pan, bring to boil and in simmerallow the milk to reduce a little.
  • Add the sugar and stir until completely dissolved.
  • Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
  • Remove the rice kheer from heat and serve either warm or chilled.

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