The government departments and schools reopen only by next Sunday, so that’s 9 long days, though I, like many working in the private sector, go back to work on Wednesday
you can make this kheerwith raw rice or even leftover cooked rice. The slow cooking of the milk along withrice creates that delicious thick rich flavour
Remove the kheer from heat and serve either warm or chilled or With Poori. drain riceand Put the rice, milk in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up
For any Indian celebration and festivity, Payasam / Kheer or RicePudding is a must. PAYASAM, THE INDIANRICEPUDDING, AN INTEGRAL PART OF MOST FESTIVALS AND CELEBRATIONS ~
Today, I am sharing a quick and easy payasam that can be made with just a handful of ingredients. If you are Vegan, you can substitute milk with nut milk of your choice
Heat the milk in a non-stick pan and allow it to boil. Mix well and remove from the flame. Milk – 5 cupsMakhane (Lotus Seeds) – 1 cupVermicelli – 1/4 cupSugar – 3 tbspNutmeg powder - 1/8 tspSaffron strands – few dissolved in milkGhee – 1 tsp. 1) Heat ghee in a pan, add the makhane and sauté till they are crisp. 2) Remove from the fire and crush them slightly. 3) Roast the vermicelli and keep aside. 4) Add the makhane and vermicelli and allow it to simmer for 15 minutes. 5) When the kheer is of creamy consistency add the sugar, nutmeg and saffron strands. 5) Garnish with chopped cherries and pista
Paper roast or Sada dosa or ghee roast, if drizzled with generous amount of ghee (clarified butter) is a paper thin rice crepe usually served with sambar and chutney
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