Kheer Recipe, Payesh Recipe
Kheer is an auspicious food which is prepared in festivals and all kinds of special occasions such as Annaprashana. Kheer recipe or Payesh recipe includes rice, full fat milk, sweetener (sugar/jaggery), some dry fruits.
Servings 5
Calories 320kcal
Ingredients
- 1 litre Full fat milk
- 50 grams Gobindobhog rice I have used Gobindobhog rice here to give it an authentic flavor. If it is not available, make sure to use any other flavored short grain rice
- 150 grams Nolen gur
- 20 grams Cashew
- 10 grams Raisins
- 10 grams Ghee
- 1/4 teaspoon Cardamom powder [elaichi powder]
- 1 Bay leaf [optional]
Instructions
How to make Kheer or Payesh - Step by Step recipe
- Soak rice in water for about 15-20 minutes. Rinse the rice properly and let it dry.
- Soak raisins in water.
- Take 1 tablespoon ghee in a frying pan. Fry cashew in ghee until light brown. Keep it aside.
- Now pour milk in a heavy bottomed pan. Keep heat on medium flame.
- Meanwhile chop the jaggery into small pieces.
- After milk comes to boil, reduce the heat to low flame and continue stirring.
- After about 12-15 minutes of continuous stirring, add rice in the milk. Boil it on low flame very patiently. Do not forget to stir the milk. Otherwise milk will stick to the bottom and sides of the pan.
- By the time rice is cooked, you can see milk is thickened.
- Gently stir the cooked rice.
- You can check in between whether the rice grains are cooked or not. Rice grains should be mushy soft.
- Once the rice is cooked properly, switch off the flame.
- Now is the time to add Nolen gurh/ date palm jaggery.
- Add soaked raisins, fried cashew.
- Mix those well. Cover the pan with lid and let the residual heat melts the gur.
