Oct 23, 2009

How to make Phirni - Indian Rice pudding recipe

        Pal payasam/Kheer/rice pudding is an exclusive Indian dessert mostly prepared during festive occasions. As I had mentioned in my previous mail that vadai and payasam is certainly made during any Tamil festival. I had made this payasam for Deepavali lunch.
         There are various ways people prepare this dessert. Some use precooked rice and then add it to the milk. Some use soaked rice and then cook it along with the milk.
       This time,I prepared it in a slightly different manner. I made it in the north indian style called phirni where the rice is broken to a semolina like consistency.
       It was really delicious. I love it chilled!!

Rice- 1/2 cup
Milk- 500 ml
Sugar-3/4 cup to 1 cup
Cashews- 5
Almonds- 5
Cardamom powder-a pinch
Kesar/saffron- few strands

Soak the rice for an hour.
Drain the water.
Add a spoon of milk.
Then grind it to a coarse paste(consistency of fine rava).
Heat a pan and add ghee. Fry the nuts till they turn golden brown
Boil the milk. Add the rice paste.
Add the sugar.
Add the cardamom powder and kesar.
Keep stirring till the rice gets cooked and the volume of milk slightly reduces and the whole mixture thickens.
Add the roasted nuts.
  Serve hot or chilled.

rice payasam
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