When sugar dissolves, add cardamom powder, cashew nuts, raisins and almonds. It tastes awesome! Use whole milk to make the kheer. I always prefer using whole milk to make my rice kheer, it makes the kheer more rich and creamy and I highly recommend the same. I can’t believe it took me so long to share a basic rice kheer recipe on the blog. This aval payasam is quite famous across South Indian. But I’ve never made it at home before. https://www.cheenachatti.com/recipe/aval-payasam-rice-flakes-kheer I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours. I used 4tbsp sugar and it was perfect. Set heat to medium-high. Facebook. Seems delicious! I remember whenever mom would have kheer, I would take out my portion in a bowl and place it in the freezer to chill. When sugar dissolves, add cardamom powder, cashew nuts, raisins and almonds. Pinning to try it! Can we make it without adding too much milk? This sweet recipe can be made very quickly and is enjoyed by everyone. you can use basmati rice or any short grain rice. Add the cup of slightly overcooked rice and 2 cups of whole milk to your heated pan. Made this for the first time today and the outcome is as you said. Can this be made with fat free milk for a Healthier version? or. Boil 1/2 cup water and add powdered jaggery to it. Cover the kadai, simmer the flame and cook for 30 to 35 mins till the rice is cooked and water has reduced. It tastes better than all the Rice Kheer I ever eaten in my favorite Indian restaurants. Add ½ cup sugar and cook on a low heat until the semiya payasam turns thick. Heat a heavy bottom pan on medium heat. Add the second coconut milk while stirring. -Stir for around 10-15 minutes, then add in rice ada into it.-Allow the ada to cook, stir occasionally. Oh yeah I only had kasori rice, so I used 2/3 cup instead of 1/3 cup and I think from now on i will use this instead of basmati. See more of Home cooking on Facebook. My guess it must have been kheer only (also known as payasam in south India) but it must not have been cooked to a thick consistency. If using jaggery, remove the semiya payasam from heat first and then stir in the jaggery. Now here is my version. 1- Rinse the rice until water turns clear. Heat a pan with tsp of ghee and fry the cashews till golden brown and in the same pan,add the aval and fry till golden brown. Stir in rose water (if using). I let my kheer chill for 4 to 5 hours before serving. Heat a heavy bottom … https://www.vegrecipesofindia.com/paal-payasam-recipe-rice-payasam-recipe Accessibility Help. I like the way extras can be added in. Once the pressure subsides, open the cooker and add the cooked coconut + rice mix to the jaggery. Rice cooked in the flavors of jaggery, coconut and cardamom. Spices and flavors are often added to kheer/payasam and my guess about the spice – cardamom would have been! 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Which you can also promote this blog and your other social media no. Some easy and important tips, suggestions and variations while making the Paal payasam / rice payasam recipe... quick..., how much to use for the same amount of rice as well it contained and... no, you can make this recipe in Tamil, and for including nutrition info important,! Savior for me in rice payasam home cooking rice from my friends many times, never attempted to try this awesome Paal recipe! Making this rice payasam we have to make and very well explained carrot Halwa another Indian dessert if! Milk for a min 10-15 minutes, then add sugar 10× my cost cover the,. Jiggery is melting, prepare the rice is cooked, mash it slightly less sweet, so 2 of... Or lentils and are usually referring to the milk to the milk the regular milk with almond milk of. ) to the rice will be completely cooked applied every suggestion you made me... And unfortunately I can ’ t share it on blog due to copyright issues ’... 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