Kheer & Payasam

History

Paysam is one of the traditional sweet know in South India.  Paysam is also called as Kheer in North India but taste among them are bit different.  We will know How this Indian traditional sweet is used in different states of Indian and we will see their preparation also.

Kheer / Paysam is originally originated from Jagannath temple 2,000 years ago.  It is prepared in festivals, temples and all special occassions.  The term Kheer used in North India which is derived from Sanskrit word Ksheeram ( which means Milk ).  Other term like Payasam or Payasa is used in South India  it is also derived from Sanskrit word Payas which also means 'Milk'.

It is an essential dish in many Hindu feasts and celebrations.  While the dish is most often made with rice, it also be made with other ingredients such as vermicelli.

We will see today how to make Kheer with rice and Payasam with Vermicelli or Semiya.



Kheer

 

Rice Kheer

Ingredients
 

1.  1/2 cup Basmati Rice
2.  10 tbsp Sugar
3.  A few strands of Saffron
4.  6 cup Milk
5.  1 tsp Ghee
6.  1 cup Water
7.  1 tsp Raisins
8.  1 tsp Cardamom Powder
9.  1/2 cup Cashew Nut (thinly sliced)

Method
 

1.     Take milk in a pot and bring it to a boil. Reduce the flame.
2.     Meanwhile wash the raw rice thoroughly.
3.     Add the rice into the boiling milk.
4.     When rice are half cooked, add little water if required.
5.     Mix sugar and cashew nut pieces with cooked rice.
6.     Stir continuously until it boils.
7.     Dissolve saffron in little milk.
8.     Add it to the cooked mixture with cardamom and raisins. Mix well. Rice kheer is ready to serve.

Suggestions

• Soak rice in water for 30 minutes.
• Melt ghee in pan, add rice and fry until it is clear.
• Add milk to rice and simmer until liquid has been reduced by half.
• Add sugar and cook until dissolved.
• Add the nuts and simmer for a few minutes.
• Remove from heat and serve warm or cold.

Semiya Payasam

Semiya Payasam

Ingredients

1. 1 cup Vemicelli (Semiya)
2. 1 cups Milk (Doodh)
3. 1/2 cup Sugar (Cheeni)
4. 2 tblsp Ghee
5. 10 Raisins (Kishmish)
6. 10 Cashewnut (Kaju)
7. A pinch of Saffron (Kesar)
8. 1/2 cup Condensed Mlk (Doodh)

Method

1. Dissolve the saffron in 1 tbspn of cold milk.
2. Keep aside.
3. Boil the milk in a pan and cook the vermicelli in the milk.
4. Cook over a medium flame.
5. Add the sugar and continue cooking till the vermicelli is cooked.
6. Remove from the flame.
7. Make sure the milk has not evaporated.
8. Add the condensed milk to the vermicelli mixture and mix thoroughly.
9. Heat ghee in a pan and add the cashewnuts.
10. Fry till golden brown over a low flame.
11. Remove the cashewnuts and add the raisins.
12. Fry till it puffs up.
13. Drain and remove.
14. Add the raisins and the cashew nuts to the payasam.
15. Add the saffron to the payasam and mix thoroughly.
16. Serve warm in small glass bowls or ice cream cups.
17. Note : If the milk dries up, add some more milk . The final product should have milk as a part of the ingredients.
18. This dish can also be served cold, but preferrably warm