Raakshas special rice kheer/ payasam
rice and milk based indian dessert
Ingredients
- 200 gram Jeeraga samba rice
- 200 gram Basmathi rice Long grain
- 4 tbsp Ghee cow
- 2 bayleaf medium
- 10-15 strands saffron
- 1 litre Buffalo Milk
- 1.5 litre Cow Milk a2. organic
- 1 litre water
- 5 tbsp sugar, jaggery
- 30 gram cashew broken
- 30 gram raisin
Spice powder-
- 2 tsp dry rose petal
- 1 black cardomomn
- 12 green cardomomn
- 5 sticks cinamon 1 inch each
- 6 clove
Instructions
- Grind the ingridients for the spice powder. Pass it through a sieve. Save the fine powder for later.
- Heat the ghee and fry the dry fruits untill golden. Take out.
- In the remaining ghee, add the rice, the bayleaves.
- Saute' the rice untill golden.
- Add the milk and water. Stir let it come to a boil.
- Add the saffron.
- Let it simmer gently without a lid, occasionaly stiring to prevent sticking at the bottom.
- When the rice is all puffed and mushy, turn the flame off.
- With a masher or a blender, blend half of the rice.
- Put it on low heat again.
- Remove the bayleaf and add the prepared powder.
- Let it simmer for 2 minutes.
- Add the sugar/ jaggery and again simmer for 2 minutes.
- Add the fried dry fruits.
- Turn the Heat off.
- Serve warm or chilled.
Notes
- Always remember to stir from time to time, milk and starch tend to stick at the bottom.
- Puffy and mushy rice is a sign of doneness.
- The end product should be slightly thick.