Tuesday, April 12, 2011

Milk Gheer (Pal Payasam)


Serves - 2 
Ingredients Required:
Milk - 2 cups
Rice - 2 tsp
Sugar - 1/4 cup
Cardamon - 1/2 tsp
Badam - 6
Cashews - 6
Pista - 6
Saffron - pinch
Ghee - 2 tsp

How to make?
Heat ghee in a heavy bottom pan, and fry the raw rice for a minute.
Add 1 1/2 cup milk to this and allow to boil.
Add the sugar and saffron and cardamon, boil on low heat so it reduces in quantity and thickens.
Soak the cashews, badam and pista in water for 10 minutes.
Blend these soaked nuts with the remaining milk and add this mixture to the gheer.
Allow it to cook for 30 minutes, the gheer would have thickened. Stir occasionally so as to not to burn the milk.
Serve chilled.

Tip:
Instead of blending the nuts with milk and adding to the gheer, you can chop the nuts into small pieces and fry in ghee and add this to the milk.

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