Pal Payasam / Rice Kheer/

Pal Payasam is my all time favorite dessert. Tastes especially good when served chilled. Pal means milk in Tamil and Payasam means kheer or pudding. Use jaggery made from dates if you can find them in your grocery stores and you can notice the difference in taste. I used normal cane sugar for this recipe because i didn’t have any dates jaggery on hand.

Ingredients : Serves 2

1/2 or 3/4  litre milk. I used 2% milk. Full fat makes it more delicious.

2 teaspoons basmati rice

3 tablespoons of sugar

A pinch of cardamom

Almonds and Pistachio slivers for garnishing

1 teaspoon ghee/ clarified butter

Wash and soak the water for a couple of minutes and drain it. Take a thick bottomed pan or vessel. Heat the ghee. Add the rice and fry it for a minute or so. Then add the milk and sugar. Once the milk starts to boil over, reduce the heat. Let this simmer till the rice cooks through and the milk has reduced and thickened. The more it reduces, the tastier it is! Garnish with almonds and pistachio.

You can multiply the same quantities for more number of people. This kheer doesn’t need too much sugar. It is a good idea to use less sugar in the beginning and later adjust the quantity depending on the taste.

Serve hot or chilled.


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