Kheer is very common on traditional Hindu weddings even they made on my wedding also. I learnt this making from one of my neighbour who belongs to Rajhastan.This recipe is liked by everyone at my native and also in my in law place. I don’t use nuts now because my daughter does not like nut but putting nut in kheer will give heavenly taste to kheer. So my picture of the recipe is without nuts but if you like you must put.
KHEER (PAL PAYASAM)
Preparation time: 5 minutes
Cooking time: 45-55 minutes
Fresh Whole Milk-2 litre
Raj Bhog/Basmati/Raw Rice-2 handful or 100 grams (I measure it with my hand like, for 1 litre milk, one handful rice)
Cardamom powder-2 tsp
Cashew nut and raisin-as you required (I have not put any nut this time in kheer because my daughter like it without adding of any.
Sugar-3 cups (you can increase or decrease as per your taste.)
Ghee-as you required for frying nuts.
· Wash and soak rice.
· Now take a wide heavy bottom pan and pour milk in this.
· Put the pan on flame and keep moving it with ladle continues.
· Once milk comes to boil reduce flame.
· Remove water from soaked rice if any and then add to milk.
· Adjust the flame like milk should be boiling continuously but should not hour overflow.
· After half an hour the quantity of milk will come down to 60% and rice also would have cooked.
· Now keep ready sugar in a plate.
· Add slowly sugar to kheer on high flame. Keep stirring this.
· Once sugar get completely dissolve in kheer again adjust the flame in previous stage.
· And let it get boil for another 15 minutes.
· Once kheer is thick enough as per your desire then switch off flame and add cardamom powder.
· Fry nut and raisin in ghee and add to kheer.
· In my native place i.e., in Orissa they make kheer in pink colour and I wanted to share the secret of this pink colour. Heat 2 tsp ghee in a pan and add 4 tsp sugar in this when bubbles starts coming from ghee add this to kheer.