When I posted North Indian Navratri recipes for 9 days, I found Rice kheer recipe (Chawal ki kheer in Hindi) is one of the most important prasad recipes offered on Navratri 3rd day for Mata Chandraghanta & 8th day for Maa MahaGauri & Kanya puja. So I wanted to try rice kheer and post in my food book. Usually I make South Indian rice kheer (Paal payasam in Tamil) by roasting and pressure cooking rice in milk. But North Indian kheer is prepared in a different method. Authentically, basmati rice or long grain rice (Chawal) is soaked in water, cooked in full fat milk in an open kadai simmering in low flame for long time. As the rice gets cooked, quantity of milk is reduced. It becomes thick and creamy. Kheer gets a natural color & sweetness from rice & milk. Then cooked rice is sweetened with sugar, boiled till thick and then flavored with cardamom & garnished with nuts. It can be served warm or chilled as you like. It tastes finger licking delicious. I saw few recipes with condensed milk (Milk maid) instead of sugar but I went with the traditional procedure & used sugar. Some people also made it with left over rice.
As I had already posted Bengali Chaler Payesh, making this North Indian rice kheer was not so difficult for me as the procedure is similar. After watching many video recipes and websites, I could do it confidently. It came out really well and tasty. Even though the quantity of rice is less, the yield of this kheer is more. Sendhil & myself enjoyed it taking 2 to 3 servings. Do try this simple and easy rice kheer during this navratri, offer God and get her blessings. Soon I till try to post an easier version of this kheer by using pressure cooker & condensed milk. Now Lets see how to make rice kheer recipe with step by step pictures and video !
Wash and soak rice in water for 30 mins to 1 hour.
Roll boil milk in a pan.
Add soaked rice, boil in medium flame.
Stir at regular intervals and boil till rice is cooked soft.
Add sugar, cardamom powder and boil till slightly thick.
Garnish with chopped nuts and serve warm or chilled.
Rice Kheer Recipe / Chawal Ki Kheer - Step by step photos
Wash and soak rice in water for 30 minutes to 1 hour.
Boil milk in a wide pan. When it roll boils, simmer the flame. Add the soaked rice.
Cook rice in medium flame by stirring at regular intervals to avoid burnt bottom. It takes nearly 20 to 25 minutes for rice to cook. You can also cover cook for last 5 minutes to make the rice soft. But keep the flame very low.
After rice is cooked, add sugar, cardamom powder.Sugar melts and kheer becomes watery.
Boil till kheer becomes slightly thick.i.e when you pour, rice & milk should not separate. They should be well blended but pourable. This is the right consistency. Remember this kheer thickens when cool down. So add more boiled milk, adjust sugar if needed. Garnish with chopped nuts, saffron threads and serve warm or chilled by refrigerating it.
Notes
Soaking helps the rice to cook quick & soft. If you don't have time, you can wash and cook the rice without soaking too.
Add more sugar if you have sweet teeth, but not more than 1/3 cup.
I have not used ghee. If you wish, you can roast the nuts in ghee and add to kheer.
To make a quick version, you can cook rice & milk in a pressure cooker.
You can also use condensed milk instead of sugar.Add 3 tbsp. Guess it will be enough.
If you like kesar flavor, add saffron soaked milk.But color of kheer becomes yellow.
Easy to cook, delicious, festival special rice kheer is ready to enjoy !
Mango payasam/ Mango rice kheer(mambazha payasam in Tamil)is an easy, Indian dessert recipe made with cooked rice, mango pulp and sugar or condensed milk. It can be prepared with cooked rice or vermicelli/sevai. Alphonso & Banganapalli mango tastes the best for this kheer. Actually this payasam is prepared in all the states across South India in their own style. Recently I tasted this mango kheer in a hotel lunch buffet and loved its taste. It was tasting more like paal payasam with mango flavor. So I tried to recreate the same at home and prepared it adding condensed milk(milkmaid). It was tasting so rich and yummy when served chilled. Mango season has almost come to an end. This year, I couldn’t post much using mango. So I thought of sharing this yummy kheer as my contribution for mango recipes this year. Do try this delicious kheer and enjoy with your family. Lets see how to make mango payasam recipe with step by step photos.
Mango payasam recipe / Mango Rice kheer Recipe
How to make mango payasam / mango rice kheer with condensed milk
Heat 1 tbsp ghee in a pressure cooker base. Roast the cashews & remove in a plate. Soak saffron in 2 tbsp warm milk. In the remaining ghee, roast the rice till it turns puffy & white.
Grind it coarsely in a mixie jar. Add the ground rice in the cooker, add milk & pressure cook in very low flame for 2 whistles.
After the steam is released, mash the rice well. Add condensed milk, cardamom powder and boil for a minute. Switch off the flame and let the payasam cool completely.
Take the mango, peel the skin and chop into pieces. Grind into smooth paste. Add this pulp to the cooled payasam. Do not add the mango pulp when the payasam in hot, milk will curdle.
Add the roasted nuts. Mix well & check for taste and consistency. Add more condensed milk or sugar for sweetness & boiled milk for thin consistency if needed. You can make it thick like pudding. Mix well & refrigerate for an hour. Serve chilled for best taste.
Note: Adjust the quantity of condensed milk as per your taste.
Yesterday I prepared this South Indian style arisi payasam for Tamil new year celebration. We make this payasam mainly for Tamil new year ( Tamil Varusha pirappu/Tamil Puthandu) and Ganesh Chaturthi festival. Sometimes we prepare this sweet dish for Friday Mahalakhsmi pooja neivedyam too. Today I have shown the basic arisi payasam recipe/Rice kheer with jaggery and milk using a pressure cooker.
Arisi Paruppu payasam is our family favorite payasam variety. To prepare this Indian style rice kheer raw rice, moong dal, water, jaggery and milk are the major ingredients. Sometimes I use coconut milk instead of boiled milk if making for guest or special occasions. Adding coconut milk makes it more rich and flavorful. Whenever Sendhil gets stomach upset or stomach inflammation problem, I make this for his breakfast with less rice, more dal and coconut milk as both have healing property. I will make a separate post on it later.
In this recipe, I have used boiled milk. For variations, you can use coconut milk in place of regular milk by all means. Sometimes I prepare the same payasam adding condensed milk(milkmaid) or sugar instead of jaggery just like paal payasam. This kheer can be done easily. Try this yummy, healthy payasam for Tamil new year and enjoy ! You can also make arisi thengai payasam on Tamil new year. Now lets see how to make arisi paruppu payasam/Rice payasam with jaggery with step by step pictures and a video.
Arisi paruppu payasam recipe
Arisi paruppu payasam recipe - Rice moong dal payasam recipe
In a pressure cooker base, heat 1 tsp of ghee. Roast the moong dal till dal becomes aromatic and golden brown.Remove in a plate. Add 1 tsp ghee and roast the rice. Roast till it turns puffy and white. Its optional to roast the rice. But roasted rice gives more flavor to the kheer. So the choice is yours.
After roasting the rice add 2.5 cups of water. Add the roasted dal and pressure cook in very low flame for 3 whistles till they cook mushy. Remove after the steam is released. Mash it really well.
Add grated jaggery and 1/2 cup water. Mix well in low flame until jaggery melts completely. ( If jaggery has impurities, you should boil separately and melt the jaggery in 1/2 cup water, filter it and then add the syrup to the cooked rice). After the jaggery is completely mixed with the rice, let it boil for sometime till raw smell of jaggery goes off. If needed, add 1/2 cup water while boiling. Add cardamom powder & mix well.
After the payasam becomes slightly thick, switch off the flame and add 1/2 cup boiled milk or thick coconut milk. Mix well and check for consistency. Add more milk if needed. Heat ghee in a small pan. Roast cashews, cloves and crushed mace till cashews become golden. Mix well and add to the payasam. Serve hot.
This rice kheer becomes very thick when it cools down.So you should add more milk, water or coconut milk to adjust the consistency, check for taste. Add more sugar or jaggery syrup if needed. Give a boil and serve hot.
Enjoy !
Note
Roasting rice is optional.But it gives a nice flavor to the payasam.
If you feel jaggery has impurities, you should mix it with 1/2 cup water. Boil and melt in medium flame. Once its melted completely, strain it through a metal filter. Then add this syrup to the cooked rice+dal mixture.
The quantity of milk depends on the desired consistency of payasam.
You can use 1/2 cup coconut milk instead of milk.
Add equal quantity of milk and coconut milk if you wish.
Adding cloves and small piece of mace gives a awesome flavor to the kheer. So do not skip it.
Try this yummy arisi paruppu payasam at your home for festivals and enjoy !
Parippu pradhaman @ Cherupayar Parippu payasam is one of the most important Kerala payasam recipes served in Onam sadya. Last year I shared Ada pradhaman and palada payasam recipes. So this year I tried Pasi paruppu pradhaman with moong dal, jaggery and coconut milk in pressure cooker. In Malayalam, it is known as Cherupayar Parippu payasam (Moong dal kheer in English). I referred many blogs for this recipe and tried it. It came out very well.
This payasam can also be made with Kadala Parippu (Chana dal). In Tamil nadu, we make Paruppu payasam with jaggery and cow’s milk. We add very little quantity of coconut milk at the end whereas this payasam is completely made with coconut milk (Thenga paal) which is the highlight of this dessert recipe. Ok, Now lets see how to make Kerala style Paruppu payasam in detail.
Water – 1 cup ( Use thin coconut milk instead of water)
Thin coconut milk – 3/4 cup
Thick coconut milk – 1/2 cup
Grated jaggery - 1/3 cup ( Use 1/2 cup for more sweetness)
Water - 1/3 cup ( to melt jaggery)
Sliced coconut bits – 2 tbsp
Ghee or coconut oil – 1 tbsp
Cardamom powder + dry ginger powder – 1/2 tsp
HOW TO MAKE PARIPPU PRADHAMAN - METHOD
Grind 1 cup of grated coconut adding 1/2 cup of water and take the thick coconut milk. Set aside. Again add 1/2 –3/4 cup of water and grind it smooth. Take the thin milk and keep aside.
In a pressure cooker base, add ghee or coconut oil and roast the coconut bits. Remove it. In the remaining ghee, roast the moong dal till it turns golden brown. Add water or thin coconut milk and pressure cook for 2 whistles in very low flame. I cooked in water and added thin coconut milk later. You can do as per your wish.
After the steam is released, open the cooker and mash the dal well with a ladle or whisk. Melt jaggery in a wide bowl adding enough water and strain the syrup through a metal strainer. If your jaggery is pure, no need to filter it.
Add the jaggery syrup to the cooked dal and mix well. Give a boil and add second coconut milk ( Thin coconut milk). Let it roll boil for few minutes. Once it starts to thicken, add the first coconut milk( thick coconut milk) and give only one boil in low flame. Do not boil for more time because it may curdle.
Switch off the flame and add the crushed cardamom+ dry ginger( sukku) powder. Mix well and lastly garnish with fried coconut bits or cashew nuts. Serve hot or warm. This payasam tends to thicken over time. So adjust the consistency by adding little milk as per your need. Enjoy !
Note
Adjust the quantity of jaggery as per your taste. As per the original recipe, Dal : jaggery is 1:2. But I added 1:1.5 ratio.
Add more thick coconut milk ( first extract) for richness.
Do not boil the payasam for long time after adding thick coconut milk.
Adding dry ginger powder gives a punch to the dish. So add it if you have in hand.
If the payasam is too thin, refrigerate it for a while to thicken. If its too thick, add some plain boiled milk to bring the consistency.
Enjoy this creamy, Kerala style Parippu payasam at home during this Onam festival !
Sheer Khurma is a Hyderabadi dessert recipe that is specially made for Ramadan Festival / Ramzan (Eid) by the Muslims in India. It is spelt as sheer kurma/ sheer korma or sheer qorma but it is actually Sheer Khurma. This special dish is made using full cream milk, fine vermicelli, sugar or condensed milk, nuts, dry fruits and ghee. Some people make this dish with coconut milk too. It is served in the morning of Eid ul-Fitr day( Ramadan festival) in the family for breakfast after the Eid prayer. It is served throughout the day to all the visiting guests.
I learnt this recipe from Sharmila Banu aunty. I have mentioned about her in my Muslim Dalcha recipe post. When I heard the title as Korma, I thought its a spicy gravy recipe that is made for biryani and asked her the same. She started laughing and told its meaning, importance of this dish and the method of making this rich dessert recipe. In Persian & Urdu, Sheer Khurma refers to “Milk with dates”. Its a festival vermicelli pudding prepared by Muslims all over the world on Ramadan day. Ramadan breakfast would be incomplete without this dish. Actually its the first dish they taste in the morning after breaking their fasting. So its a very special food for them. When aunty told me about this recipe, I decided to make this post in my blog as Ramzan special recipe. This morning, I prepared this yummy sheer kurma following her recipe. It came out very well and lip-smackingly delicious. I am very happy to share this post as my Ramadan festival recipes contribution. I dedicate this post to all my Muslim readers and I wish you all a very happy Ramadan - Eid Mubarak!!. Lets see how to make Ramadan special Sheer Khurma recipe without condensed milk.
Sheer Khurma Recipe
Hyderabad special Sheer Khurma recipe - Ramadan festival dessert recipe
Cuisine:Indian
Category:Sweet/Dessert recipes
Serves:Serves 3
Prep time:10 Minutes
Cook time:10 Minutes
Total time:20 Minutes
INGREDIENTS
1 cup - 250ml
Fine vermicelli - A fistful ( say 1.5 tbsp)
Full fat milk - 1/2 litre
Sugar -1/4 cup ( Add 1/3 cup for more sweetness)
Dry fruits & Nuts - l tbsp each ( Cashews, Pista, Almond, Chironji / charoli seeds, Dry grapes)
Dried dates - 2 nos (Soak in rose water, overnight)
Cardamom powder - 1/8 tsp or rose essence - few drops
Ghee - 2-3 tbsp
Saffron – few threads
Hot Water – 1/2 cup ( to soak the nuts and dry fruits)
METHOD
Boil 1/2 litre of full fat milk till it reduces to 1/3rd of its quantity.Thanks to my SIL Raji for gifting me this Visions cookware. : ))
Soak dried dates in rose water overnight. Chop into small pieces and set aside. In the mean time, boil 1/2 cup of water to roll boil. Switch off the flame and soak the badam in hot water for 15 minutes. Peel the skin of badam and chop it. Chop the remaining nuts like cashews, chironji, pista too. Alternatively you can soak the dates in hot water overnight instead of adding in rose water.
Melt 1 tbsp of ghee in a pan. Roast the fine vermicelli for 2-3 minutes. Remove in a plate. In the same pan, heat 1 tbsp of ghee and roast the sliced nuts and dry fruits till it turns golden. Remove in a plate.
Now add the roasted vermicelli to the boiling milk. Let it cook for 5-7 minutes till it becomes soft. Add sugar, saffron threads & allow the milk to boil till sugar dissolves. Make sure the milk is not so thick as this khurma thickens with time. So prepare the sheer khurma slightly thin and watery.
Switch off the flame and add cardamom powder or rose essence, roasted nuts & dry fruits. Add the remaining 1 tbsp of melted ghee at the end. Mix well and serve it cold or warm. Enjoy ! Wish you all a very happy Ramadan!!
Note
Use full fat milk to get a rich taste and mild orange color to this dish.
You can add 2 tbsp or more condensed milk instead of sugar.
If you wish you can add 1/4 cup of medium thick coconut milk at the end for more flavor and richness.Aunty suggested me to add it. But I couldn’t.
This dish would thicken when it cools down.So add some milk and bring it to the desired consistency.
Add more sugar as per your taste buds.
Enjoy this yummy Sheer khurma and have a great Ramadan celebration !!
As I had already posted Bengali Chaler Payesh, making this North Indian rice kheer was not so difficult for me as the procedure is similar. After watching many video recipes and websites, I could do it confidently. It came out really well and tasty. Even though the quantity of rice is less, the yield of this kheer is more. Sendhil & myself enjoyed it taking 2 to 3 servings. Do try this simple and easy rice kheer during this navratri, offer God and get her blessings. Soon I till try to post an easier version of this kheer by using pressure cooker & condensed milk. Now Lets see how to make rice kheer recipe with step by step pictures and video !
