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23 Mar 2015

Rice Kheer / Akki payasa















Servings: 3-4

Ingredients:


Content
Quantity
Comment
Small rice / broken rice
¼ cup

Water
½ cup

Jaggery / Sugar
¼ cup
More if you want more sweetness
Salt
A pinch

Milk
250 ml

Ghee
1 tbsp

Cashew nuts
1 tsp
Broken
Raisins
1 tsp

Cardamom powder
¼ tsp



Method:

Wash and soak rice in ½ a cup of water for 1-2 hours. Take 250ml of milk in a vessel, add the soaked rice and bring it to a boil. Lower the flame completely and add salt, jaggery / sugar, elaichi / cardamom powder and cook till jaggery dissolves and rice is soft. Keep stirring occasionally to avoid the rice from sticking to the bottom of the pan.






Heat ghee in a small pan, add the cashewnuts and raisins. Once the raisins are fluffy, remove and garnish the kheer.




Serve hot/cold/chilled.

Tip:

If the kheer turns hard after it is cold, you can boil a cup of milk and mix.

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