Kheer Recipe | Chawal ki Kheer | Rice pudding recipe | Payasam Recipe

Kheer or Payasam is one of the most popular Sweet cusine from Indian-Subcontinent. Though there are multiple variants but basically the term kheer applies to rice pudding  which is made by boiling rice in milk and flavoured with raisins, cashews, almonds , pistachios, saffron etc. Kheer is one of the best Indian desserts. Other kheer variants are broken wheat (dalia), tapioca (sabudana), vermicelli(sewai), almonds(badam). The term Payasam is mostly used in South-India for Kheer.

There is also a phrase in sanskrit "Amrit Kheer Bhojanam" which means it is elixir.

Lets see this simple recipe for rice kheer  which can be easily made at home and it also tastes amazingle awesome. Its favorite for all be it kids or elders.

Ingredients

• 1/2 cup small grained raw rice  or basmati rice. (first one preferable) 
• Full cream milk - 1 Litre
• Cashews - 10
• Almonds - 10
• Raisins - 15
• Green cardamom - 4 to 5 (peeled and seeds crushed)
• Sugar - 100 grams or 1/2 cup

Method:

1. Chop the dry fruits and keep some reserve for garnishing. 
2. Wash the rice and soak it in water for 30 minutes.To the boiled milk add rice and put on low heat.
3. On low heat let kheer simmer and continuously keep stirring with a ladle or big spoon in every 2-3 minutes.
4. After overall 10 minutes put crushed cardomom seeds and mix. Keep cooking on low.
5. After overall 35-40 minutes when the milk is reduced almost to 3/4th of original and rice softens, add the dry fruits.(Cashews, Almonds and raisins) and mix well.
6. After overall 45-50 minutes the kheer will become thick in consistency and the dry fruits and rice will appear soft and cooked. Keep Stirring.
7. At last add Sugar and mix well. Cook for just another 2 minutes. Turn off the flame.
8. Kheer is ready. Put in a serving bowl and garnish with dry fruits. It is usually kept in refrigerators and taste best when chilled.

Note:

• Kheer should always be cooked on low flame
• Stirring should be done frequently in short intervals of 2-3 minutes
• Instead of soaking rice in water it can also be fried in ghee for 2-3 minutes
• Kheer taste best when chilled and stored in refrigerator
• Use either small grained raw rice or basmati rice for best results
• Play with dry fruits like pistachios , lotus seeds
• For flavouring you can also add saffron threads while making kheer

For step by step process please watch the below video.

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