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Pressed Rice Payasam

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This is a traditional kerala dessert made for occasions and it is easy to prepare and tasty recipe.

Pressed rice payasam or Poha or choora kheer can be prepared very easily and instantly. This poha kheer is scrumptious same as kheer made with rice.

Kheer is also known as rice pudding and is probably the most- preferred pudding in India. Kheer is incredibly delicious sweet and is eaten anytime of the day. Kheer is an extremely easy and simple to make sweet. Kheer is prepared in festivals, temples, and all sorts of special occasions. The word kheer originated from the Sanskrit word Ksheer   which implies "milk”. Payasam or payesh originated from the Sanskrit word Payasa or... Read More..

About Recipe

Bellam Bellamu methai, Vellam inippu, Gur Misti

How to make PRESSED RICE PAYASAM

(1 ratings)
2 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
PRESSED RICE PAYASAM
Author : Vahchef
Main Ingredient : Rice ( Pressed )
Servings : 2 persons
Published date : March 02, 2019


Ingredients used in PRESSED RICE PAYASAM
• Pressed rice - 1 cup.
• Milk - 300 ml.
• Coconut milk - 1/4 cup.
• Cashew nuts - 10 number.
• Raisins - 10 number.
• Ghee - 1 ml.
• Custard powder - 1 tea spoon.
• Condense milk - 2 teaspoons.
• Jaggery (grated) - 3/4 cup.
• Cardamom powder (elaichi) - 1/4 tea spoon.
• Dry coconut(pieces) - 1 tea spoon.
Method:
  • Take a pan, dry roast pressed rice and add ghee then saute it.
  • Add dry coconut, cashew nuts, raisins and saute it.
  • Then add milkto it and cook for about 6 minutes.
  • Add custard powder mixed in water, condense milk and simmer it for another 15 -20 minutes.
  • In the same pan, add jaggery, cardamom powder and allow it dissolve completely.
  • At last add coconut milk and mix nicely.





Cooking with images Gul madhur, Jaggery , Bella sihi





Articles


Kheer is also known as rice pudding and is probably the most- preferred pudding in India. Kheer is incredibly delicious sweet and is eaten anytime of the day. Kheer is an extremely easy and simple to make sweet. Kheer is prepared in festivals, temples, and all sorts of special occasions. The word kheer originated from the Sanskrit word Ksheer   which implies "milk”. Payasam or payesh originated from the Sanskrit word Payasa or Payasam, that also indicates "milk". It's prepared using milk, rice, sugar or jaggery, ghee khoya (optional). Some also include a small amount of cream to get a richer flavor. It's often garnished using cashews, raisins, almonds and pistachios. It's an important dish in lots of Hindu feasts and celebrations. As the dish is frequently made with rice, it can also be made with other ingredients, like vermicelli, broken wheat or tapioca.

The term kheer is generally used in Northern India, Nepal and Pakistan. Payasam or Payasa is used in Southern India while in Bengal it is known as payesh. Each region has their own variation of preparing this dish. The secret for making a tasty kheer is continuous stirring and adding the sugar after the rice is soft. Vermicelli or broken wheat or tapioca can also be used for making the Kheer or payasam.

A classic delicious delight to the entire milk products lover, the kheer is a simple to prepare food and tastes the best when it's offered warm or chilled. This sweet need to be made with accuracy, timing and patience as if you do not get it right, the consistency of the sweet would imbalance and the sweetness can be very obvious.

 



 

Comments & Reviews

 

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Recent comments

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Abhishek ranjan Posted on Sat Nov 14 2015

very nice receipe chef thnks. can u please show us badam kheer..?

Reply 0 - Replies
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Saritha Devarapalli Posted on Fri Jun 17 2016

very nice. tried it. came out really well.?

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