KHEER OR PAYASAM

BASUNDI

Ingredients

Full fat milk : 1 litre

Sugar: 1/2 cup

½  tsp. Cardamom & Nutmeg powder

Almonds: 5

Pistachios: 3

Charoli – 1 tblsp

Saffron: 10-15 threads Soak saffron in 2 tspns for hot milk and keep it aside.

Method:

• Boil the milk in heavy bottomed kadai. Keep on stirring continuously so that it thickens.  When the milk is reduced almost half add sugar and boil for another 6 to 7 minutes remove the kadai from fire.
•  Put in nutmeg, cardamom powder saffron soaked in milk and mix well. sprinkle chopped pistachios, almond and charoli.
• While serving, sprinkle a few petals of rose to make it attractive. It tastes lovely when chilled and served cold.

Note: A pinch of musk may also be added, specially if the basundi is prepared during the winter.

KHEER OR PAYASAM

Vermicelli Kheer Or Seviyan Kheer OR Semiya payasam

Ingredients

·       100 gms. Vermicelli or seviyan or semiya

·       6 cups milk

·       300 grms. Sugar

·       50 grms. Cashew nuts

·       2 tblsp. Ghee

·       1 tsp. cardamom, ground coarsely

·       2 tblsp. Raisins soaked in water

Method:

·       Heat ghee and fry vermicelli to golden brown color.

·       Add milk and cook over medium fire till vermicelli turn soft and the mixture thick.

·       Now add sugar, stir well and cook till sugar is dissolved.

·       Add cashew nuts and raisins.

·       Garnish with cardamom and serve hot.

KHEER

BADAM KHEER OR ALMOND KHEER


Ingredient:

• 1 cup Badam [Almond]
• 6 cups milk
• 3/4 cup sugar
• 1 pinch of saffron strands soaked in lukewarm water[kumkuma poo]
• 6 crushed cardamoms
• 2 cups water

Method:

• Boil water in pan, add Badam [Almonds] while water is boiling. Cook for 2 mins and remove from the flame and drain the water.
• Peel off the skin of Badam and grind to a fine paste using milk.
• Boil the milk in a thick bottomed pan, while the milk started boiling, add the Badam paste and sugar. 
• Cook for about 5 to 10 mins over a low flame stirring continuously. 
• Remove from flame, Add the dissolved saffron and cardamoms.
• Allow to cool and serve it chilled

PAAYASAM

PAL PAYASAM OR MILK PUDDING
1 cup rice
10 cups condensed milk
 2 cup sugar
1/4 tsp cardamom powder
a pinch of saffron[ Kumkuma poo ]
10 cashew nuts 
1/2 to 1 tsp ghee
Method:
1. Fry cashew nuts  in ghee. Keep aside.
2. Boil milk in a heavy vessel with 2 to 3 cups of water. 
3. Take half the milk in separate vessel. 
4. Fry the rice in a kadai for 4mins and add to the boiling milk and cook for 5 to 10 minutes stirring once in a while. 
5. Add rest of the milk gradually, stirring constantly. 
6. When the rice is cooked till soft and mashed well, add sugar and stir till it is dissolved. 
7. Remove from flame and add cardamom powder, cashewnuts and saffron.

For good taste add ghee to payasam, mix well and serve hot.