Chawal ki Kheer/Milk Payasam

Rice Pudding

	Whole Milk		2 Quarts/1.9 Liters
	(Preferably Basmati)	130 gms
	Green Cardamom		½ tsp.
	Saffron			½ tsp.
	Sugar			240 gms.
	Raisins			50 gms.
	Cashewnuts Broken	50 gms.
	Pistachio slivers	2 tblspn.

  • In a heavy saucepan boil the milk, stirring constantly. Add the saffron to the boiling milk..
  • When the milk boils, simmer for about 5 minutes and add the washed and picked rice.
  • Simmer on a slow heat till the rice is cooked. Stir constantly.
  • This takes about 30 minutes.
  • Add the sugar,raisins and the cashewnuts and turn the heat down until the kheer is thick.
  • Remove from the heat and cool the kheer so that it thickens further.

  • Can be served HOT or COLD. Serve garnished with pistachio slivers.

Jump to: Top of Page.