This Indian style rice kheer uses raw rice, moong dal, water, jaggery and milk as the major ingredients.Sometimes coconut milk can be used instead of boiled milk. Adding coconut milk makes it more rich and flavorful.
Raw rice - 1/4 cup
Moong dal - 1 tbsp
Grated jaggery - 1/2 cup + 2 tbsp
Crushed cardamom - 2 nos
Cloves - 2 nos
Mace / Jathikai - a small piece
Cashew nuts - Few
Ghee - 2 tbsp
Milk - 1/2 cup ( Vegans use coconut milk instead)
Water – 2.5 cups
Method of Preparation:
-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.
-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.
Serve hot and enjoy the kheer/payasam.